Vanilla Recipe

Prep the vanilla

If using a vanilla bean: halve the bean lengthwise and scrape seeds with the back of a knife. Put seeds and the scraped pod into a medium saucepan. If using extract, set the extract aside to add later.

Warm milk and cream

Pour the whole milk and heavy cream into the saucepan with the vanilla seeds and pod. Warm over medium heat until the mixture is steaming and just beginning to form small bubbles at the edge (do not boil), about 5–7 minutes. Remove from heat and let steep 15–20 minutes off the heat for a more intense vanilla flavor. If using vanilla extract, wait to add it later with the sugar.

Whisk yolks and sugar

In a medium bowl, whisk the 6 egg yolks together with the granulated sugar and salt until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper the yolks

Return the saucepan to low-medium heat. Slowly pour 1/2 cup of the warm milk mixture into the yolks in a thin steady stream while whisking constantly to temper. Continue adding warm milk gradually until about half of the milk mixture has been incorporated and the yolks are warm.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches 175–180°F (80–82°C), about 6–10 minutes. Do not let it boil.

Strain and finish

Remove the pan from heat. If you used a vanilla bean, remove and discard the pod. Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. If using vanilla extract, stir it in now (about 2 teaspoons).

Chill quickly

Set the bowl in an ice bath (use the 2 cups cold water plus ice in a larger bowl) and stir occasionally until the custard is cool to the touch and refrigerator temperature, about 20–30 minutes. Alternatively, cover surface with plastic wrap pressed directly onto the custard and refrigerate until fully cold, at least 4 hours or overnight.

Churn the ice cream

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

Harden (optional)

For firmer texture, transfer churned ice cream to a freezer-safe container, press a piece of parchment directly on the surface to prevent ice crystals, cover, and freeze 2–4 hours until firm.

Serve

Scoop and serve in bowls or cones. Optionally sprinkle a tiny pinch of extra granulated sugar on top for a slight crunch, or serve with fruit, sauce, or cookies.