Old-Fashioned Vanilla Churn Ice Cream

Why You’ll Love This Recipe

• Real vanilla bean specks and warm custard richness—classic ice cream shop flavor at home.
• Silky, scoopable texture thanks to a slow-cooked custard and proper “ripening.”
• Balanced sweetness that shines on its own and pairs beautifully with pecan pie or peach cobbler.
• Clear, no-stress steps with exact temps and times for foolproof results.

Grocery List

• Produce: 1 whole vanilla bean (or vanilla bean paste)
• Dairy: Heavy cream, whole milk, 6 large eggs
• Pantry: Granulated sugar, fine sea salt, pure vanilla extract (optional)

Full Ingredients

Custard Base

• 2 cups (473 ml) heavy cream
• 1 1/2 cups (355 ml) whole milk
• 3/4 cup (150 g) granulated sugar, divided
• 6 large egg yolks
• 1 vanilla bean, split lengthwise and seeds scraped (use both seeds and pod), or 1 1/2 tablespoons vanilla bean paste
• 1/8 teaspoon fine sea salt
• Optional: 2 teaspoons pure vanilla extract (stirred in after cooking)

Optional For Serving

• Warm pecan pie or peach cobbler
• Toasted pecans or fresh peach slices for garnish

Step-by-Step Instructions

Step 1: Infuse the dairy with vanilla

In a medium heavy-bottomed saucepan, combine the heavy cream, whole milk, half of the sugar (75 g), and salt. If using a vanilla bean, scrape the seeds into the pan and add the pod. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges (about 180°F/82°C). Remove from heat, cover, and let steep for 15 minutes to draw out maximum vanilla flavor.

Step 2: Whisk yolks and temper

In a medium bowl, whisk the egg yolks with the remaining sugar (75 g) until lighter in color and slightly thickened, about 60–90 seconds. Uncover the dairy and remove the vanilla bean pod (if used). While whisking constantly, slowly ladle in about 1 cup of the hot dairy to temper the yolks. Whisk the tempered yolk mixture back into the saucepan with the rest of the dairy.

Step 3: Cook the custard to nappe (170–175°F)

Return the pan to medium-low heat. Cook, stirring slowly and constantly with a heatproof spatula and scraping the corners of the pot, until the custard thickens enough to coat the back of a spoon and holds a clean line when you swipe your finger across it, 5–8 minutes. The temperature should read 170–175°F (77–80°C). Do not let it boil. Immediately strain through a fine-mesh sieve into a clean bowl to stop the cooking. Stir in the vanilla extract now if you’re using it.

Step 4: Rapid chill, then age the base

Nest the bowl of custard in a larger bowl filled with ice and a little water. Stir occasionally until the custard is cool to the touch, about 10–15 minutes, or 50°F (10°C) if using a thermometer. Cover and refrigerate at least 4 hours and up to 24 hours. Aging the base improves body and churn performance.

Step 5: Prepare the ice cream maker

If using a freezer-bowl machine, freeze the bowl for a full 24 hours before churning. Have a cold, airtight container ready for packing the ice cream. For salt-and-ice churns, prepare the ice and rock salt per manufacturer’s directions.

Step 6: Churn to soft-serve

Whisk the chilled base to recombine, then pour into the running ice cream maker. Churn until thick and billowy like soft-serve, 20–25 minutes (timing varies by machine). You should see defined ridges and visible vanilla specks throughout.

Step 7: Pack, ripen, and serve

Transfer to the cold container, pressing a piece of parchment directly onto the surface to minimize ice crystals. Seal and freeze until firm enough to scoop, about 4 hours. Scoop generously over warm pecan pie or peach cobbler. For the cleanest scoops, let the container sit at room temperature for 5–10 minutes before serving.

Pro Tips

• Use an instant-read thermometer. Pulling the custard at 170–175°F (77–80°C) guarantees silky texture without curdling.
• Age the base. A 4–24 hour rest in the fridge yields smoother, fuller-bodied ice cream.
• Keep it cold. Pre-chill the machine’s bowl and your storage container to reduce melting and ice crystals.
• Don’t skip the strain. It removes any tiny curds and the vanilla pod, ensuring a glossy finish.
• For a stronger vanilla punch, use both a bean (or paste) and a small splash of extract after cooking.

Variations

• Bourbon Vanilla: Stir in 1–2 tablespoons bourbon after straining. Alcohol softens texture and adds warmth—great with pecan pie.
• Honey Vanilla: Replace 1/4 cup (50 g) of the sugar with 1/4 cup (85 g) mild honey; add honey to the warm dairy to dissolve.
• Salted Vanilla Bean: Increase salt to 1/4 teaspoon and finish with a thin ripple of caramel during the last minute of churning.

Storage & Make-Ahead

The custard base can be made up to 2 days ahead and kept refrigerated. Churned ice cream keeps well for 1–2 weeks in an airtight, freezer-safe container. Press parchment onto the surface before sealing to reduce ice crystals. Soften at room temperature for 5–10 minutes before scooping.

Nutrition (per serving)

Approximate for 1/2-cup serving: 280 calories; 22 g fat; 17 g carbohydrates; 4 g protein; 15 g sugars; 60 mg sodium. Values will vary based on exact ingredients and overrun.