Vanilla Ice Cream

Yes. After chilling the custard, pour it into a freezer-safe container and freeze it, stirring vigorously every 30 minutes for the first 3 hours to break up ice crystals—the texture will be slightly icier than machine-churned, but still excellent. Then freeze solid for at least 4 more hours.

Use pasteurized eggs or egg yolks from a pasteurized carton; they are safe and work identically. Do not use egg-free recipes if you want true ice cream flavor and texture.

Yes, they are equally valid; vanilla extract is easier and more consistent. If using a vanilla bean, split it, scrape the seeds into the cream, and add the pod during heating, then remove and discard the pod before chilling; use 1 vanilla bean and omit the extract.

Scrambling the eggs by pouring the hot cream too fast or not whisking; always pour in a thin stream and whisk constantly, and never allow the mixture to boil.

Cover the container tightly with plastic wrap or a lid and freeze for up to 2 weeks; scoop directly from the freezer. If frozen solid, let it sit on the counter for 5–10 minutes to soften slightly before scooping.

Yes. Omit or reduce vanilla and stir in 1/2 cup of melted chocolate, 1/2 cup of fruit puree, or 2 tablespoons of another extract (almond, peppermint, etc.) after straining the custard and before chilling; adjust sugar if using fruit puree.