Vanilla Ice Cream Recipe

Time7h

Serves6

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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1
Prep
Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. If using extract, measure it and hold until step 6.
2
Heat milk and cream
In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, the scraped vanilla seeds and pod (or omit pod if using extract). Warm over medium heat until the mixture is steaming and small bubbles form at the edges, about 5–7 minutes. Do not boil.
3
Whisk yolks and sugar
While the milk mixture warms, place 4 egg yolks in a medium heatproof bowl. Add 3 tablespoons granulated sugar and 1 teaspoon fine sea salt. Whisk vigorously until the mixture is pale and slightly thickened, about 1–2 minutes.
4
Temper the yolks
Slowly pour about 1/3 cup of the hot milk mixture into the yolk-sugar mixture in a thin steady stream while whisking continuously to raise the yolks' temperature. Repeat with another 1/3 cup until the yolks are warm.
5
Cook the custard
Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over low-medium 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 registers 170–175°F (77–80°C), about 5–8 minutes. Do not let it boil.
6
Strain
Remove from heat. If you used a vanilla pod, remove and discard the pod. Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits for a silky texture.

7
Cool quickly
Place the bowl with the strained custard in a larger bowl or sink filled with 2 cups cold water and plenty of ice to create an ice bath. Stir the custard occasionally to speed cooling until it reaches room temperature, about 15–20 minutes.
8
Add vanilla extract (if using)
If you elected to use vanilla extract instead of a bean, stir 1–2 teaspoons vanilla extract into the warm-but-not-hot custard now. Taste and adjust sweetness with additional granulated sugar if desired.
9
Chill thoroughly
Cover the custard tightly with plastic wrap pressed directly onto its surface to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours or overnight. Chilling improves texture.
10
Churn
When the custard is fully chilled, follow your ice cream maker manufacturer's instructions to churn. Typically, pour the custard into the chilled machine and churn for 20–30 minutes until it reaches soft-serve consistency.
11
Harden
Transfer the churned ice cream to a shallow, airtight container, press a piece of parchment or plastic wrap onto the surface, and freeze for at least 3–4 hours to harden to scoopable firmness.
12
Serve
Remove from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and serve plain or with desired toppings.