VANILLA ICE CREAM
About 1 quart

I. PHILADELPHIA-STYLE

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar:

  • 1 cup heavy cream
  • ¾ cup sugar
  • ⅛ teaspoon salt

Pour into a medium bowl and stir in:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

II. FRENCH VANILLA (CUSTARD-STYLE)

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar:

  • 1 ½ cups whole milk
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added)
  • ⅛ teaspoon salt

Beat together in a medium bowl:

  • 3 large egg yolks

Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a medium bowl and stir in:

  • 2 cups heavy cream

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Remove the vanilla bean pod. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.


Ice Cream and Frozen Desserts