Vanilla Ice Cream Recipe
Make Vanilla Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Custard
Finishing
Method
Base Custard
Prepare vanilla (if using bean)
Split the vanilla bean lengthwise with a sharp knife and scrape the seeds with the back of the knife. Place the seeds and the pod in a medium saucepan along with the whole milk and 1 cup of the heavy cream.
Heat dairy
Warm the milk, cream and vanilla over medium heat until steam appears and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor. If using vanilla extract, skip the bean step and hold the extract for after tempering.
Mix yolks and sugar
While the dairy steeps, whisk the egg yolks and granulated sugar in a medium bowl until pale and slightly thickened, about 1–2 minutes.
Temper the yolks
Remove and discard the vanilla pod (if used). Gradually whisk about 1/2 cup of the hot cream mixture into the yolks in a slow stream to raise their temperature (tempering) — this prevents scrambling. Then whisk the tempered yolks back into the saucepan with the remaining cream mixture.
Cook the custard
Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil. This should take 5–8 minutes.
Strain and cool
Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the bean pod remnants. Stir in the pinch of salt and vanilla extract now if you did not use a vanilla bean. Place the bowl in an ice bath (bowl set in a larger bowl of ice and cold water) and stir occasionally until the custard is cooled to room temperature, about 20–30 minutes.
Chill & Churn
Refrigerate
Cover the cooled custard with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until fully cold, at least 4 hours or overnight for best texture and flavor.
Churn
When the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
Harden
Transfer the churned ice cream to an airtight container, press a piece of parchment directly on the surface to minimize ice crystals, seal the lid, and freeze for at least 4 hours to firm up.
Serving
Remove the ice cream from the freezer about 5–10 minutes before scooping to soften slightly. Scoop and serve plain or with toppings of your choice.