Vanilla Ice Cream Recipe
Make Vanilla Ice Cream Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Optional Finish & Stabilizer (optional)
Method
Custard Base
- 1
Prepare vanilla
If using a vanilla bean: split lengthwise and scrape seeds with the back of a knife. Reserve both seeds and pod. If using vanilla paste, measure it; if using extract, hold for the finish step.
- 2
Warm dairy
In a medium saucepan, combine the whole milk, 1 cup of the heavy cream, the scraped vanilla seeds and the pod. Warm over medium heat just until bubbles form at the edges and the mixture is steaming (do not boil). Remove from heat and let steep for 15 minutes to intensify vanilla flavor.
- 3
Whisk yolks and sugar
While dairy steeps, whisk the egg yolks and granulated sugar together in a medium bowl until the mixture is pale, slightly thickened and the sugar begins to dissolve (about 1–2 minutes).
- 4
Temper eggs
Remove the vanilla pod from the warmed dairy. Slowly pour about 1/3 of the warm milk mixture into the egg yolks while whisking constantly to temper (this prevents curdling). Then pour the tempered yolk mixture back into the saucepan with the remaining warm milk and cream, whisking to combine.
- 5
Cook custard
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens and coats the back of the spoon (between 170–175°F / 77–80°C). Do not boil; if small bubbles form, immediately lower the heat. This should take about 5–8 minutes.
- 6
Strain and cool
Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits and the vanilla pod. Stir in the remaining 1 cup of heavy cream and the fine sea salt. If using corn syrup for a smoother texture, stir it in now. If using vanilla extract instead of a bean, add 1 tsp at this point. Cool the mixture at room temperature for 15–20 minutes.
- 7
Chill
Cover the surface of the custard with plastic wrap (pressing it directly onto the surface to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight. Chilling time improves texture and flavor.
Churning & Freezing
- 8
Prepare ice cream maker
Ensure your ice cream machine's bowl is properly frozen according to the manufacturer's instructions (usually 24 hours before churning).
- 9
Churn
Pour the chilled custard into the ice cream maker and churn according to the machine's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
- 10
Harden
Transfer the churned ice cream into an airtight container, press a piece of parchment directly onto the surface to minimize ice crystals, and close the lid. Freeze for at least 4 hours to firm up to scoopable consistency.
- 11
