Recipe: Basic Vanilla Ice Cream

updated Jun 6, 2019
summer
Basic Vanilla Ice Cream
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Kelli Foster

When you’re facing a whole season of ice cream making ahead of you, it’s good to review the basics. There are two kinds of ice cream, as far as the home-cook is concerned: those made custard-style, and those not. I find that knowing the custard-method down pat is important, and a great springboard for other flavors. So as you gear up for a warm summer weekend, I hereby arm you with a Basic Vanilla Ice Cream recipe.

Basic Vanilla Ice Cream

Makes 1 quart

Serves 8

Nutritional Info

Ingredients

  • 1 1/2 cups

    whole milk

  • 2

    large eggs

  • 3/4 cup

    sugar

  • 1

    vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract

  • 1 1/2 cups

    heavy cream

Instructions

  1. Beat milk and eggs together in a large saucepan. Add sugar and vanilla bean or vanilla extract, and cook over medium-low heat. Stir constantly with a wooden spoon until slightly thickened and registering 170° F on a thermometer. Remove from heat and allow to cool. Remove hull of the vanilla bean, if using, and stir in cream. Pour mixture through a fine sieve into a bowl and cover surface directly with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours or up to 12 hours.

  2. Freeze mixture in ice cream maker according to manufacturer's instructions. (I have a Donvier 1 quart manual crank for small jobs and a White Mountain 1 1/2 gallon electric for big jobs) The mixture will not be completely hard. To finish freezing, put mixture into a lidded container, cover and allow to harden in the freezer at least 1 hour before serving.