Vanilla Ice Cream

Published July 1, 1993.

Why this recipe works:

Early in our search for the best ice cream recipe, it became apparent that “French-style” ice cream, made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" ice cream, made without eggs. In texture as well as flavor, the egg yolk version simply had far more of the… read more

Early in our search for the best ice cream recipe, it became apparent that “French-style” ice cream, made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" ice cream, made without eggs. In texture as well as flavor, the egg yolk version simply had far more of the richness and creaminess that we look for in ice cream. As for cream in our ice cream recipe, we liked an equal amount of heavy cream and whole milk. Besides adding sweetness, we found sugar gives ice cream a smoother, softer, more "scoopable" end product.

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Makes 1 quart

If necessary, two teaspoons of vanilla extract may be substituted for the vanilla bean. To maximize the extract’s potency, stir it into the chilled custard just before churning.

Ingredients

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