Vanilla Ice Cream Recipe

Warm milk and cream

Combine the whole milk and 1 1/2 cups of the heavy cream in a medium saucepan. Add the scraped vanilla bean seeds and the pod (or add vanilla extract/paste later) and heat over medium until the mixture is hot and just begins to steam — do not let it boil.

Whisk yolks and sugar

While the milk heats, place the egg yolks in a medium bowl and whisk together with the granulated sugar and salt until the mixture is pale and slightly thickened (ribbon stage).

Temper the eggs

Remove the vanilla pod from the hot milk (if used). Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Continue adding the hot milk in a thin stream until about half of the hot liquid has been incorporated and the yolks are warmed.

Cook the custard

Return the tempered yolk mixture to the saucepan with the remaining milk/cream. Cook over medium-low 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 (an instant-read thermometer should read 170–175°F / 77–80°C). Do not boil.

Strain and add remaining cream

Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Stir in the remaining 1/2 cup heavy cream (and the optional corn syrup or vanilla paste/extract if using) to cool slightly.

Chill the base

Allow the custard to cool at room temperature for 15–20 minutes, then cover tightly with plastic wrap pressed onto the surface to prevent a skin. Refrigerate until thoroughly chilled, at least 4 hours or overnight.

Churn

When the base is well chilled, give it a quick stir and pour into your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Harden

Transfer the churned ice cream into a freezer-safe container, smooth the surface, press a piece of parchment directly on top to minimize ice crystals, and freeze for at least 4 hours to firm up.

Serve

Remove from the freezer 5–10 minutes before scooping to soften slightly. Scoop and serve plain or with desired toppings.

If using liquid corn syrup or invert sugar, stir it into the warm custard after straining and before chilling. If using vanilla paste instead of a bean, add it with the cream after straining. These additions improve scoopability and intensify vanilla flavor.