Description
This recipe for the best vanilla ice cream combines a rich custard base made with egg yolks, half and half, and heavy cream, infused with real vanilla bean and vanilla extract. The smooth and creamy ice cream is cooked on the stovetop and then churned in an ice cream maker for a perfectly soft and scoopable texture, making it an irresistible homemade treat.
Ingredients
Custard Base
- 7 egg yolks
- 3/4 cup cane sugar (or 2/3 cup honey or maple syrup)
- 1.5 cups half and half
- 1 vanilla bean (split in half lengthwise)
- 1/4 tsp sea salt
Final Mixture
- 2 cups heavy whipping cream
- 2 tsp vanilla extract
Instructions
- Mix Egg Yolks and Sugar: Whisk together the egg yolks and sugar until well combined, then slowly whisk in the half and half mixture to create the custard base.
- Add Flavorings and Cook Custard: Add the split vanilla bean and sea salt to the custard base. Cook over medium heat, whisking constantly to prevent curdling.
- Thicken Custard: Continue cooking the custard until it thickens but does not boil, approximately 10 minutes on medium heat, then remove from heat.
- Incorporate Cream and Vanilla Extract: Stir in the heavy whipping cream and vanilla extract thoroughly, then strain the mixture through a fine mesh sieve to remove any solids.
- Steep and Chill: Optionally return the vanilla bean pods to the custard to steep, then cool it in the refrigerator for 6 hours or overnight to fully chill.
- Prepare for Freezing: After chilling, remove the vanilla bean pods, scraping out any remaining seeds back into the custard.
- Churn the Ice Cream: Freeze the custard in an ice cream maker according to the manufacturer’s instructions, about 15 minutes in a 2-quart Cuisinart machine, until it reaches a soft serve consistency.
- Firm Freeze: Transfer the churned ice cream to the freezer for an additional 6-8 hours to become fully firm and scoopable.
- Serving Suggestion: Serve directly out of the freezer for best results, or allow to sit 5 minutes at room temperature for a softer texture.
Notes
- Do not let the custard boil to avoid curdling.
- Using real vanilla bean adds a deep, authentic vanilla flavor but you can use vanilla extract alone if preferred.
- Chilling the custard overnight enhances flavor and texture.
- An ice cream maker is required for best texture; freezers alone may result in icy ice cream.
- Soft serve texture is achieved right after churning; longer freezing yields firmer ice cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
