Vanilla Flavour Ice Cream Recipe

Prepare vanilla

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. If using extract, reserve it to add later.

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream and the vanilla seeds plus the pod (or omit pod if using extract). Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil), about 5–7 minutes.

Whisk egg yolks and sugar

While milk warms, whisk 4 large egg yolks with 3 tablespoons granulated sugar and 1 teaspoon fine sea salt in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly ladle about 1/3 of the hot milk mixture into the yolks, whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continuously.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C), about 5–8 minutes. Do not let it boil.

Strain and chill

Remove from heat and strain custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked bits. If using vanilla extract, stir in 1/2 teaspoon now. Cover the surface with plastic wrap to prevent a skin and chill in the refrigerator until fully cold, at least 4 hours or overnight.

Churn

Once chilled, pour the custard into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency, about 20–30 minutes.

Harden

Transfer churned ice cream to a lidded container, press a piece of plastic wrap directly on the surface, close, and freeze until firm, at least 4 hours.

Heat cream

Place 1 cup heavy cream and 1 tablespoon light corn syrup (or honey) in a small saucepan and warm over medium heat until it just begins to simmer at the edges — do not boil.

Combine with chocolate

Pour the hot cream over 4 oz finely chopped Belgian dark chocolate in a heatproof bowl. Let sit undisturbed for 1 minute to soften the chocolate.

Emulsify

Whisk the cream and chocolate together slowly from the center outward until smooth and glossy. Add 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract and 1/8 teaspoon salt; whisk until incorporated.

Cool or serve warm

Let the sauce cool slightly to warm (or chill to room temperature) before serving. If you prefer a thinner sauce, stir in a tablespoon of warm water; for a thicker drizzle, let it cool longer.

Scoop

Scoop two generous scoops (about 1/2 cup each) of the hardened vanilla ice cream into a chilled dessert bowl or glass.

Add chocolate sauce

Spoon 2–3 tablespoons of warm Belgian chocolate sauce over the two scoops so it cascades over the ice cream. Add more to taste.

Finish

Optionally sprinkle a small pinch of flaky sea salt over the top to enhance flavors. Serve immediately.