Vanilla Ice Cream Recipe
with chocolate sauce & whipped cream
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Ingredients
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Vanilla Ice Cream Base
Chocolate Sauce
Whipped Cream & Garnish
Method
Vanilla Ice Cream Base
- 1
Prepare vanilla and milk
Split the vanilla bean lengthwise and scrape seeds into a saucepan. Add the pod as well if using. Combine whole milk, 1 cup heavy cream, and 3 tablespoons granulated sugar in the saucepan. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (steam and small bubbles at edges). Remove from heat and let steep 15 minutes if using vanilla bean (omit steep time if using extract; add extract later).
- 2
- 3
- 4
Finish custard and chill
Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked bits. Stir in the remaining 1 cup heavy cream, 1 teaspoon fine sea salt, and 1 tablespoon vanilla extract if you used extract instead of bean. If you used a vanilla bean, discard the pod. Cool the custard to room temperature, then cover and refrigerate until fully cold (at least 4 hours, preferably overnight).
- 5
Churn
Freeze the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm up before serving.
Chocolate Sauce
- 6
Heat cream
Place 1 cup heavy cream in a small saucepan and warm over medium heat until it just begins to simmer (small bubbles at the edge), then remove from heat.
- 7
Combine with chocolate
Place 6 oz chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute to soften. Stir gently until smooth and glossy. Stir in 1 tablespoon unsalted butter, 1 teaspoon light corn syrup (if using), and a pinch of salt until fully incorporated.
- 8
Cool and store
Let the sauce cool to warm room temperature. Use warm over cold ice cream for a slightly softening, drizzleable sauce, or cool completely and reheat gently before serving. Store in the refrigerator up to 1 week; rewarm gently before use.
Whipped Cream & Garnish
- 9
Whip cream
Chill a mixing bowl and whisk or beaters for 10 minutes in the freezer if possible. Pour 1 cup cold heavy cream into the bowl, add 2 teaspoons powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Whisk or beat on medium-high until soft peaks form (do not overbeat). Taste and adjust sweetness if desired.
- 10
Assemble and garnish
Scoop firmed vanilla ice cream into bowls or cones. Spoon warm or room-temperature chocolate sauce over each scoop. Add a dollop of whipped cream on top, then sprinkle with 1/4 cup chopped almonds or chocolate shavings if desired. Serve immediately.
