Vanilla Ice Cream

The Editors
about 4 cups
Print Friendly and PDF

If you’d like to make your own vanilla ice cream, try this simple recipe—a reader favorite. It uses real vanilla beans and will make you wonder why you never made it before. May we suggest topping it with fresh berries or hot fudge?

Do you know where ice cream came from? Learn about the history of ice cream.

1-1/2 cups milk
1-1/2 cups heavy cream, divided
1 vanilla bean
6 egg yolks
1 cup sugar
Pinch of kosher or sea salt
  1. In a large saucepan over medium heat, combine the milk, 3⁄4 cup cream, and vanilla bean. Cook until bubbles form on the sides of the pan. Remove from heat and set aside.
  2. In a large bowl, whisk the egg yolks until light and frothy; gradually add the sugar and salt, whisking until blended. Add 1 cup of the hot milk mixture, whisking until blended; pour the mixture into the saucepan.
  3. Cook over low heat, stirring constantly, until the mixture coats a spoon. (The mixture should register 175° on an instant-read thermometer. Do not let it boil). Stir in the remaining cream. 
  4. Place the saucepan in a bowl of ice water and allow it to cool, stirring occasionally.
  5.  Pour the mixture through a wire mesh strainer into a bowl. (At this point, you can cover and chill the mixture 4 hours or up to 3 days.) 
  6. Process in an ice cream maker according to the manufacturer’s instructions.
About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs