Ingredients
Equipment
Method
Step 1: Heat the Dairy
- In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. If using a vanilla bean, add both the seeds and the pod. Heat over medium heat until steaming but not boiling, stirring occasionally.
Step 2: Prepare the Egg Mixture
- In a separate mixing bowl, whisk together the egg yolks and remaining sugar until the mixture becomes pale yellow and slightly thickened.
Step 3: Temper the Eggs
- Slowly pour about 1 cup of the warm cream mixture into the egg mixture while whisking continuously. Gradually add more warm liquid until the eggs are tempered.
Step 4: Cook the Custard
- Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow it to boil.
Step 5: Strain and Flavor
- Remove from heat and strain the custard through a fine-mesh strainer into a clean bowl. Stir in the vanilla extract and salt until fully combined.
Step 6: Chill the Base
- Cover and refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.
Step 7: Churn
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes.
Step 8: Freeze
- Transfer the churned ice cream to an airtight container. Press parchment paper directly onto the surface, cover tightly, and freeze for at least 4 hours or until firm.
Step 9: Serve
- Allow the ice cream to sit at room temperature for 5–10 minutes before scooping. Serve and enjoy.
Notes
For the richest flavor, use high-quality pure vanilla extract or vanilla beans.
Chilling the custard overnight improves both flavor and texture.
If you prefer a lighter vanilla flavor, reduce the vanilla extract to 1½ tablespoons.
Fold in chocolate chips, crushed cookies, or fresh fruit after churning for fun variations.
Store in an airtight container in the freezer for up to 3 weeks.
If the ice cream becomes very firm, let it soften at room temperature for several minutes before scooping.
For extra-creamy results, avoid opening the freezer frequently during the final freezing stage.
Chilling the custard overnight improves both flavor and texture.
If you prefer a lighter vanilla flavor, reduce the vanilla extract to 1½ tablespoons.
Fold in chocolate chips, crushed cookies, or fresh fruit after churning for fun variations.
Store in an airtight container in the freezer for up to 3 weeks.
If the ice cream becomes very firm, let it soften at room temperature for several minutes before scooping.
For extra-creamy results, avoid opening the freezer frequently during the final freezing stage.