Vanilla Ice Cream Recipe
from our neighborhood ice cream shop!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Flavor
Optional Stabilizer & Serving
Method
Base & Flavor
- 1
Split and infuse vanilla
If using a vanilla bean: split the bean lengthwise and scrape the seeds with the back of a knife. Put the seeds and pod into a medium saucepan with the whole milk and half of the heavy cream (1 cup). If using vanilla extract, hold it aside to add later in step 6.
- 2
Warm milk mixture
Warm the milk/cream/vanilla bean mixture over medium heat until it is hot and steaming but not boiling (small bubbles around the edge), about 5–7 minutes. Remove from heat, cover, and let the vanilla infuse for 15–20 minutes for stronger flavor.
- 3
Make the custard base
In a medium bowl, whisk together the egg yolks, granulated sugar, and optional icing sugar until pale and slightly thickened, about 1–2 minutes. This is the sabayon that will temper the hot milk and create a rich custard.
- 4
Temper eggs
With the whisk running, slowly pour about 1/3 cup of the hot milk mixture into the yolks to warm them, then continue adding another 1/3 cup in a slow steady stream while whisking. This prevents scrambling. Then pour the tempered yolk mixture back into the saucepan with the remaining hot milk and cream.
- 5
Cook to nappe
Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (nape) — about 6–8 minutes. Do not boil; the mixture should reach about 170–175°F (77–80°C) if you have a thermometer.
- 6
Finish and strain
Remove the pan from heat. If you used a vanilla bean, remove and discard the pod. Stir in the salt, the remaining 1 cup heavy cream, the optional corn syrup (if using), and vanilla extract if you did not use a bean. Taste and adjust salt or vanilla. 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 into an ice bath (bowl of ice and the 4 cups cold water) and stir occasionally until the custard is cooled to room temperature, about 15–20 minutes. Alternatively, cover and chill in the refrigerator for at least 3 hours or overnight; custard must be thoroughly chilled before churning.
Churning & Serving
- 8
Churn
Once the custard is completely cold, give it a final stir, then transfer it to your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency — usually 20–30 minutes depending on your machine.
- 9
Harden
For scoopable firmness, transfer the churned ice cream to an airtight container, press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals, seal, and freeze for at least 4 hours (best overnight). If you prefer softer ice cream, freeze 1–2 hours.
- 10
