Vanilla Ice Cream Recipe

After seeing so many people make butter dipped ice cream cones I knew I needed to try it at home. That’s when I realized didn’t have a vanilla ice cream on the books, so I wanted to share my go to recipe.

TL:DR a classic vanilla ice cream recipe is just a frozen creme anglaise with a couple additions.

After churning this batch of ice cream I piped it into a cone and dipped it in a coating of French butter. To be honest, I think it would have been better to leave this cone plain. The butter didn’t add much.

Because vanilla is the main flavor, use a generous amount of high-quality vanilla so its aroma carries throughout the entire ice cream base.

Scraped vanilla beans can be used in place of the extract, or you can substitute vanilla bean paste for a more pronounced flavor and the classic speckled appearance. My preferred combination is equal parts vanilla bean paste and vanilla extract.

Add the vanilla extract at the end of cooking to preserve more of its flavor. The alcohol in the extract also lowers the freezing point slightly, which helps keep the finished ice cream softer and easier to scoop.

Makes 6 cups or 1½ quarts of ice cream

• 400 g heavy cream (2 cups)

• 600 g whole milk (3 cups)

• 50 g light corn syrup (¼ cup)

• 3 large egg yolks

• 200 g granulated sugar (1 cup)

• 12 g cornstarch (1 tbsp)**

• 1½ tablespoons high quality vanilla extract

• ¼ teaspoon salt

• **Ice cream stabilizer can be used in place of cornstarch, optional, used according to the package directions

1. In a small bowl, combine cornstarch and sugar and set aside.

2. In a medium saucepan, combine the heavy cream, whole milk, corn syrup, and egg yolks. Whisk thoroughly until smooth.

3. Place the saucepan over medium-low heat. Heat until the mixture is lightly steaming.

4. Once the mixture is steaming, whisk in the sugar and cornstarch until dissolved.

5. If using an ice cream stabilizer that needs to be added before cooking, whisk it into the base according to the package directions.

6. Cook, stirring constantly with a spatula and scraping the bottom and corners of the pan, until the mixture thickens slightly and coats the back of the spatula. The custard should reach 165°F to 175°F. Do not allow it to boil.

7. Remove the custard from the heat and stir in the vanilla extract. Blend with an immersion blender until completely smooth and emulsified.

8. If using a stabilizer that needs to be added after cooking, blend it into the warm custard according to the package directions.

9. Strain the ice cream base through a fine-mesh sieve into a clean bowl or container. Cover and refrigerate until completely chilled, at least 4 hours or preferably overnight.

10. Churn the chilled base in an ice cream machine according to the manufacturer’s instructions, until thick, creamy, and the consistency of soft serve.

11. Transfer the ice cream to a freezer-safe container. Press parchment paper or plastic wrap directly against the surface, cover, and freeze for at least 4 hours, or until firm and scoopable.