Vanilla Ice Cream

This custard-based ice cream delivers pure vanilla luxury with a texture that rivals the finest gelaterias.

Ingredients

• 500ml heavy cream
• 250ml whole milk
• 150g sugar, divided
• 6 large egg yolks
• 2 tsp pure vanilla extract
• Pinch of salt

Method

Make custard base

1. Heat cream and milk with half the sugar to just under boiling.
2. Whisk egg yolks with remaining sugar until pale.
3. Slowly temper hot cream into yolks, whisking constantly.
4. Return to pan, cook stirring constantly until it coats a spoon (170°F).
5. Strain through fine mesh, stir in vanilla and salt.

Chill and churn

1. Cool completely, then refrigerate at least 4 hours or overnight.
2. Churn in ice cream maker according to manufacturer's instructions.
3. Transfer to container, press plastic wrap directly onto surface.
4. Freeze until firm, at least 2 hours.

Vanilla options

• Vanilla bean: Steep 1 split bean in hot cream, scrape in seeds
• Extract grades: Use pure vanilla extract, not imitation
• Bourbon vanilla: Madagascar beans offer classic flavor profile

Texture tips

• Don't overcook custard or it will curdle
• Chill base thoroughly for best texture
• Consume within 1 week for optimal quality

No ice cream maker?

Pour chilled base into container, freeze stirring every 30 minutes until set. Result will be slightly less smooth but still delicious.