Vanilla Soft Serve Recipe

Infuse vanilla

If using a vanilla bean: split the bean lengthwise and scrape the seeds into a small saucepan. Add the scraped pod to the pan as well. If using only vanilla extract, skip to the next step.

Combine dairy and sugar

In the saucepan with the vanilla seeds/pod (or an empty saucepan if using extract), combine the whole milk, heavy cream, granulated sugar, liquid glucose (or corn syrup) and nonfat dry milk powder. Warm gently over medium-low heat, stirring to dissolve the sugar and milk powder. Heat until the mixture is steaming and sugar is dissolved, about 5–7 minutes; do not boil.

If using egg yolks (optional): while the milk heats, whisk the egg yolks in a separate bowl. Temper the yolks by adding 1/3 cup of the warm dairy mixture slowly while whisking continuously, then pour the tempered yolks back into the saucepan. Continue to cook on low, stirring constantly, until the mixture coats the back of a spoon (170–175°F / 77–80°C). Do not let it simmer vigorously or the yolks will scramble.

If using powdered gelatin stabilizer: sprinkle the gelatin over 1 tablespoon cold water, let bloom 3–5 minutes, then stir into the warm (not boiling) dairy mixture until fully dissolved. If using instant pudding mix, whisk it in off heat until smooth.

Remove the pan from heat. If you used a vanilla bean pod, remove and discard the pod. If you did not use a bean, stir in the vanilla extract now. Add a pinch of fine sea salt and stir to combine.

Cool the mixture quickly by transferring to a shallow container. Cover surface with plastic wrap (touching the surface to prevent a skin) and refrigerate until fully chilled, at least 4 hours or preferably overnight.

Prepare your soft-serve machine according to manufacturer instructions and ensure the freezer cylinder or bowl is fully chilled if required. If you do not have a soft-serve machine, you can use an ice cream maker on a fast churn setting and then briefly aerate by hand (see note).

Once the base is thoroughly chilled, strain it through a fine-mesh sieve into the soft-serve machine's hopper to remove any coagulated bits or vanilla pod residue.

Pour the chilled base into the soft-serve machine and churn according to the machine's instructions until it reaches a soft-serve consistency (smooth, aerated, and slightly thickened). This usually takes 10–20 minutes depending on equipment.

If using an ice cream maker (not continuous soft-serve): churn until thick and creamy, then transfer to a piping bag or scoop into a container and aerate/whip briefly by hand or with a stand mixer on low to mimic soft-serve airiness. Serve immediately for best soft-serve texture.

Serve the soft serve immediately in cones or cups. For firmer texture that holds longer, place dispensed servings in the freezer for 2–5 minutes before serving.

Store any leftover base in the refrigerator for up to 48 hours; re-churn before serving. Do not refreeze already-dispensed soft serve and expect the same texture.