Description
Creamy, nostalgic, and flecked with real vanilla, this classic custard-based ice cream is rich, smooth, and perfect for topping pies or savoring solo.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 vanilla bean (split and scraped) or 2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- In a medium saucepan, combine heavy cream and milk. Heat over medium until just steaming, not boiling.
- In a separate bowl, whisk egg yolks, sugar, and salt until pale and smooth. Slowly whisk in about 1/2 cup of the warm milk mixture to temper.
- Pour tempered yolks back into the saucepan. Cook over medium, stirring constantly, until custard thickens and coats the back of a spoon (about 170°F). Do not boil.
- Remove from heat. Stir in vanilla bean seeds and pod (or vanilla extract). Let steep for 30 minutes if using vanilla bean.
- Strain custard through a fine mesh sieve into a clean bowl. Cover surface directly with plastic wrap and refrigerate for at least 4 hours or overnight.
- Churn chilled base in an ice cream maker according to manufacturer’s instructions until thick and creamy.
- Transfer to a freezer-safe container, press parchment or wax paper onto the surface, and freeze 2–4 hours until firm.
Notes
- Soften before scooping by letting it sit at room temperature for 5–10 minutes.
- Add mix-ins like chocolate chips or cookie dough during the last minute of churning.
- Swap cream and milk for coconut milk or plant-based alternatives for dairy-free version.
