True Vanilla Ice Cream

By danyell923

Recipes & Menus | recipes

True Vanilla Ice Cream
There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite flavor upgrades.

Makesabout 3 1/2 cups

Recipe by Allie Lewis Clapp

Photograph by Christopher Testani

August 2013

Ingredients

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• a pinch of kosher salt
• 1/2 vanilla bean or 1 teaspoon vanilla extract
• 5 large egg yolks
• Add ons
• 1 1/2 cups halved pitted cherries
• 2 tablespoons sugar
• 1 tablespoon water
• 1 tablespoon bourbon
• 2 teaspoons instant espresso powder
• 1 cup chopped unsalted raw pistachios

Preparation

Step 1

Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

Makes about 4 cups
Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8–10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.

Makes about 4 cups
Strain hot custard over 6 ounces chopped bittersweet chocolate in a medium bowl; let stand 5 minutes, then whisk to combine. Let cool over a bowl of ice water. Process custard, adding in 1 cup chopped malted milk balls at the end.

Makes about 4 cups
Mix 2 teaspoons instant espresso powder into strained, hot custard until dissolved; cool over ice bath. Once custard is frozen to desired consistency in ice cream maker, gradually pour in 3 ounces melted bittersweet chocolate; process until ice cream is flecked with chocolate, 2 minutes longer.

Makes about 4 cups
Once custard is frozen to desired consistency in ice cream maker, add 1 cup chopped unsalted raw pistachios; process just until combined.