This is the vanilla ice cream recipe that I’ve been using for over three decades, and I’ve not found one better. Some ask why I choose to use both vanilla extract and a bean. While I love the taste that the bean infuses into the custard, I find that a little extract boosts and brightens the vanilla flavor tremendously, so I use both. You can use any kind of vanilla you prefer: Bourbon is the strongest, Tahitian is more floral, or real Mexican (not the cheap stuff), which is a revelation if you haven’t had it.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a medium saucepan, warm the milk, salt, and sugar, stirring to dissolve the sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cover, remove from the heat, and let steep for 30 minutes.
Step 2
Pour the cream into a medium bowl and set a mesh strainer across the top.
Step 3
Reheat the milk mixture until it’s warm. In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the heavy cream. Rinse the vanilla pod and return it to the custard to continue steeping; stir in the vanilla extract.
Step 4
Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
Step 5
Remove the vanilla bean (it can be rinsed, dried, and used for another purpose; see page 14) and freeze the chilled custard in an ice cream machine according to the manufacturer’s instructions.
