A La Mode Recipe

Prep vanilla

If using a vanilla bean, split lengthwise and scrape seeds. If using extract, measure and have ready.

Heat milk and cream

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream and 1 tablespoon granulated sugar. Add vanilla seeds and pod (or wait to add extract after cooking). Warm over medium heat until the mixture is hot and very small bubbles form at the edges, stirring to dissolve sugar — about 5 minutes. Do not boil.

Temper egg yolks

Whisk 2 egg yolks lightly in a bowl. Slowly pour 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.

Cook custard

Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (an instant-read thermometer should reach 170–175°F / 77–80°C). Remove from heat. If you used vanilla extract, stir it in now (about 1 tsp). Add a pinch of fine salt.

Chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Cover the surface with plastic wrap to prevent a skin and chill in the refrigerator until cold, at least 2 hours (or overnight).

Churn (optional)

If you have an ice cream maker, churn according to manufacturer's instructions until it reaches soft-serve consistency, then transfer to a container and freeze until firm (2–4 hours). If you don't have an ice cream maker, pour chilled custard into a shallow metal pan, freeze for 45 minutes, then vigorously whisk or beat to break ice crystals; repeat 2–3 times until smooth and frozen.

Combine fruits

In a small saucepan combine 2 cups mixed berries, 3 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 2 tablespoons water.

Cook down

Bring to a gentle simmer over medium heat, stirring occasionally. Let cook 6–8 minutes until the berries have softened and released their juices.

Thicken

Mix 1 teaspoon cornstarch with a small amount of cold water to make a slurry. Stir the slurry into the simmering fruit and cook 1–2 more minutes until the compote slightly thickens. Taste and adjust sweetness with an extra teaspoon sugar if needed. Remove from heat and keep warm.

Toast nuts

In a small skillet over medium heat, melt 1/2 tablespoon unsalted butter. Add 1/4 cup chopped pecans or almonds and 1 teaspoon brown sugar. Cook, stirring, until nuts are fragrant and coated and the sugar has melted and caramelized slightly, about 2–3 minutes. Sprinkle with a pinch of sea salt. Transfer to a plate to cool.

Assemble a la mode

Scoop 2 generous scoops of the chilled vanilla ice cream into serving bowls or dessert plates. Spoon 3–4 tablespoons warm fruit compote over the ice cream (warm compote over cold ice cream creates the classic a la mode contrast).

Add crunch and garnish

Sprinkle the toasted nuts over the compote and ice cream. Add a crumbled vanilla wafer or shortbread cookie on the side and garnish with a fresh mint leaf if desired.

Serve immediately

Serve right away so the ice cream remains partly frozen while contrasting with the warm compote.