Classic Vanilla Ice Cream

Vanilla ice cream is the cornerstone of frozen desserts. Its delicate balance of creaminess and flavor makes it versatile enough to be enjoyed on its own or as an accompaniment to pies, brownies, or fresh fruit. Despite its simplicity, a well-made vanilla ice cream can be surprisingly rich, thanks to the combination of cream, eggs, and the floral notes of real vanilla.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• 1 vanilla bean (or 2 teaspoons pure vanilla extract)
• Pinch of salt

Instructions

1. Heat the cream and milk
   In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until the mixture begins to steam, but do not let it boil.
2. Infuse vanilla
   Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the hot mixture. Let it infuse for 15 minutes, then remove the pod. If using vanilla extract, wait until after cooking.
3. Whisk the egg yolks
   In a mixing bowl, whisk together the egg yolks and the remaining sugar until pale and thick.
4. Temper the yolks
   Slowly pour a ladle of the hot milk mixture into the yolks while whisking constantly. Gradually add more until the yolks are warm, then return the mixture to the saucepan.
5. Cook the custard
   Stir gently over low heat with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. Be careful not to boil.
6. Cool down
   Strain the custard through a fine sieve into a clean bowl. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. Churn
   Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
8. Freeze
   Transfer to a freezer-safe container and freeze for 2 hours before serving.

Tips

• Use high-quality vanilla beans for the best flavor.
• To make it extra creamy, add 1 tablespoon of vodka—it prevents ice crystals.
• Always chill the custard thoroughly before churning.

Uses

• Perfect with apple pie or brownies.
• Serve with fresh berries.
• Use as a base for milkshakes.