Plain Vanilla Ice Cream Recipe

Split and scrape vanilla

Using a sharp knife, split the vanilla bean lengthwise. Scrape out the seeds with the back of the knife and set seeds and pod aside.

Warm milk and cream

In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar (1½ tablespoons). Add the scraped vanilla seeds and the empty pod. Warm over medium heat, stirring occasionally, until the mixture is hot and just begins to steam and small bubbles form around the edges (do not boil). Remove from heat and allow to steep for 15–30 minutes for stronger vanilla flavor.

Whisk egg yolks and sugar

While the milk steepes, place the egg yolks in a heatproof bowl. Add the remaining granulated sugar (1½ tablespoons) and the fine sea salt. Whisk vigorously until the mixture lightens in color and becomes slightly thickened—about 1–2 minutes.

Optional: make cornstarch slurry

If using cornstarch for stabilization, whisk the cornstarch into 2 tablespoons cold milk to form a smooth slurry and set aside. This step helps prevent graininess and yields a firmer set.

Temper the yolks

Return the saucepan with the warmed milk to medium-low heat until it is again warm but not boiling. Slowly ladle about 1/3 cup of the warm milk into the yolk mixture while whisking constantly to temper the yolks. Repeat with another 1/3 cup so the yolks are warmed gradually.

Combine and thicken

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring 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 175–180°F (80–82°C) — do not boil. If using cornstarch slurry, whisk it in now and continue to cook until the mixture thickens slightly.

Strain and remove vanilla pod

Remove the saucepan from heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked bits. Press gently on solids to extract flavor, then discard solids.

Add remaining cream and cool

If the mixture feels thicker than desired, stir in any reserved heavy cream (if you prefer a slightly lighter texture you may add up to 1/4 cup cream). Let cool at room temperature for 10–15 minutes.

Chill thoroughly

Cover the bowl with plastic wrap, pressing the wrap so it touches the surface of the custard to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours or overnight. Chilling improves texture and flavor.

Prepare ice cream maker

Follow your ice cream maker manufacturer’s instructions. Ensure the churn bowl is fully frozen if required, or that the machine is set up and ready.

Churn

Pour the cold custard into the ice cream maker and churn according to the machine’s directions, usually 20–30 minutes, until it reaches a soft-serve consistency.

Pack and harden

Transfer the churned ice cream into a chilled, airtight container. Smooth the surface, press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals, and close the lid. Freeze for at least 4 hours to harden to scoopable consistency.

Scoop and serve

To serve, remove the container from the freezer and let sit 3–5 minutes at room temperature to soften slightly for easier scooping. Scoop into bowls or cones and enjoy plain or with desired toppings.

Storage

Store tightly covered in the coldest part of the freezer for up to 2 weeks for best texture and flavor. Longer storage may lead to ice crystal formation.