Vanilla Ice Cream (v) Recipe

Combine dairy and sugar

Pour 1 cup whole milk and 2 cups heavy cream into a medium saucepan. Add 3 tablespoons granulated sugar and a pinch of fine sea salt. If using a vanilla bean, split it lengthwise and scrape the seeds into the milk, then add the pod as well. If using extract, wait to add it at the end of cooking/chilling. Stir to combine.

Warm the mixture over medium heat, stirring occasionally, until it is steaming and small bubbles form at the edges (do not boil). Remove from heat as soon as steam appears and the sugar is dissolved, about 6–8 minutes. If you used a vanilla bean pod, leave it in to infuse while you prepare the yolks (or remove now and discard if not needed).

Whisk yolks and temper

If using egg yolks: In a heatproof bowl, whisk 3 large egg yolks with 1 tablespoon granulated sugar until pale and slightly thickened. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper them (this prevents scrambling). Continue adding another 1/3 cup gradually until yolks are warmed.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining hot milk mixture. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). This should take 3–6 minutes. Do not boil.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids and the vanilla pod if present. Stir in 1 tablespoon light corn syrup (optional) and, if you used vanilla extract instead of a bean, add 1 teaspoon now. Taste and add the optional 1/2 teaspoon vanilla powder or extra extract if you want a stronger vanilla flavor.

If not using egg yolks: after heating and removing from heat, stir in 1 tablespoon light corn syrup and 1 teaspoon vanilla extract (if not using a bean). Let the mixture cool slightly.

Cool the base

Allow the custard or milk-cream mixture to cool at room temperature for 15–20 minutes, then cover tightly with plastic wrap pressed on the surface to prevent a skin from forming. Chill in the refrigerator until thoroughly cold, at least 4 hours or preferably overnight. If you used a vanilla bean pod, discard it before chilling.

Churn

Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Harden

Transfer the churned ice cream to an airtight container, press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals, and freeze until firm, at least 4 hours.

When serving, let the container sit at room temperature for 5–10 minutes to soften slightly for easier scooping.