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Vanilla ice cream (v2.0)

Edited to update ingredients. Summer-ish weather is upon us, which means it’s time for ice cream. Here is a simple recipe for vanilla ice cream, made with vanilla sugar.

vanilla ice cream

Goes well with fresh fruit (cherries! apricots in a few weeks!), raspberry liqueur, maple syrup, and soda floats. This recipe yields about a quart.


  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 1/2 cup granulated (caster) sugar
  • 1/4 cup vanilla sugar
  • a pinch of salt
  • 5 egg yolks, whisked


  1. Put the half-and-half, vanilla sugar and salt into a sauce pan. Bring to simmer over medium high heat, stirring occasionally. Remove from heat.
  2. To temper the egg yolks, slowly pour (in a thin stream) in a ladle or two of the hot cream mixture, mixing quickly with a whisk.
  3. Pour the egg mixture into the sauce pan. Turn on the heat to medium low. Whisk until it becomes a custard: Test by either temperature (170F to 175F degrees) or spoon method (coats spoon and a line drawn through doesn’t droop).
  4. Chill for at least 6 hours, preferably overnight.
  5. Prepare following the instructions for your ice cream maker: To avoid vanilla beanpod bits and custard skin, pour the custard through a fine strainer, directly into the ice cream maker. I use the Cuisinart ICE Automatic with the gel canister, which should be chilled beforehand for at least 36 hours. It usually takes 20 to 25 minutes to churn. Keep an eye on it near the end, to avoid overbeating it: when overbeaten, it’ll taste too much like butter and be quite granular and greasy.
  6. Before serving, I scoop the ice cream into another (e.g., Tupperware, Rubbermaid) container, then pop it in the freezer for an hour or two to firm up. But if you’re really hankering, it’s still yummy as fresh soft served ice cream. 😎

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