Classic French-Style Vanilla Ice Cream
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Ingredients
Instructions
- 1
Warm the milk and cream: In a medium saucepan, combine the cream, milk, and half the sugar. Split the vanilla bean lengthwise and scrape the seeds into the pan, then add the pod. Warm over medium heat until the mixture is hot and steamy but not boiling—small bubbles at the edge. Remove from heat and let sit 15 minutes to infuse (leave the pod in).
- 2
Whisk yolks and sugar: While the milk infuses, whisk the egg yolks with the remaining sugar (and corn syrup, if using) in a bowl until pale and slightly thickened.
- 3
Temper the eggs: Remove the vanilla pod. Slowly ladle about 1/2 cup of the hot cream into the yolks while whisking constantly to raise their temperature. Continue adding cream in a thin stream until about half the hot mixture is incorporated.
- 4
Cook the custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot cream. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, scraping the bottom. Cook until the custard thickens enough to coat the back of the spoon and a finger drawn across leaves a clear trail (about 170–175°F / 77–80°C). Do not boil.
- 5
Strain and chill: Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Stir in the pinch of salt and vanilla extract now if you used extract instead of a bean. Chill the mixture quickly: place the bowl in an ice bath and stir until cool, or cover and refrigerate at least 4 hours or overnight.
- 6
Churn: Once thoroughly chilled, churn in your ice cream maker according to the manufacturer's directions until it reaches soft-serve consistency (usually 20–30 minutes).
- 7
Freeze to firm: Transfer to a freezer-safe container, press a piece of plastic wrap directly on the surface to prevent ice crystals, and freeze 4 hours or until firm.
- 8
Serve: Remove from freezer 5–10 minutes before scooping for easier serving. Enjoy plain or with warm fruit compote, chocolate sauce, or a sprinkle of sea salt.
