A timeless favorite — this classic vanilla ice cream is rich, creamy, and perfectly smooth with a deep, natural vanilla aroma. Made from simple ingredients like cream, milk, sugar, and egg yolks, it’s a dessert that embodies pure indulgence. Serve it solo, with warm brownies, or as a scoop beside your favorite pie.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- A pinch of salt
Instructions
- Prepare the vanilla base:
- In a medium saucepan, combine milk, cream, half of the sugar, and the split vanilla bean (or extract). Warm gently over medium heat until it’s just about to simmer — don’t boil.
- Whisk the yolks:
- In a bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened.
- Temper the eggs:
- Slowly pour a ladle of the warm cream mixture into the yolks while whisking continuously. Gradually add more until half the liquid is incorporated.
- Cook the custard:
- Pour the tempered yolk mixture back into the saucepan. Stir constantly over low heat until the custard thickens enough to coat the back of a spoon (about 80°C / 175°F). Don’t let it boil.
- Cool the base:
- Strain through a fine sieve into a clean bowl. Stir in a pinch of salt and remove the vanilla bean. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn & freeze:
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze until firm (about 2 hours).
Serving Suggestions
- Scoop into chilled bowls or waffle cones.
- Drizzle with chocolate or caramel sauce.
- Serve with warm apple crumble, brownies, or espresso for an affogato.
Chef’s Tips
For extra richness, add 1 tablespoon of milk powder to the custard base.
Infuse the milk with cinnamon, coffee beans, or lavender for unique flavor variations.
No ice cream maker? Freeze the base and stir every 30 minutes until smooth and creamy.