Classic vanilla ice cream:

If you want a custard-based ice cream (richer and silkier), whisk egg yolks with the remaining sugar in a separate bowl until pale and slightly thickened. Slowly temper the warm cream mixture into the yolks while whisking constantly. Return everything to the saucepan and cook on low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170°F or 77°C). Be careful not to scramble the eggs.

Remove from heat and strain the mixture through a fine sieve to remove any cooked bits and the vanilla pod.

### 3. Add Vanilla and Chill

Stir in the vanilla extract if you didn’t use a vanilla bean. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Chilling helps the flavors meld and improves the texture.

### 4. Churn the Ice Cream

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.

### 5. Freeze to Firm Up

Transfer the ice cream to a lidded container and freeze for at least 2-4 hours to firm up before serving.

## Tips for Perfect Vanilla Ice Cream

* Use the best quality vanilla you can find — real vanilla extract or fresh vanilla beans give the best flavor.
* Don’t rush the chilling process; well-chilled base yields better texture.
* For a dairy-free version, substitute with coconut milk or almond milk, though texture will differ.
* Add mix-ins like chocolate chips, crushed cookies, or fresh berries after churning for a fun twist.

## Serving Ideas

* Serve plain or topped with fresh fruit, caramel sauce, or a drizzle of chocolate.
* Pair with warm pies, brownies, or a classic apple crisp.
* Use as a base for milkshakes or floats.

### Homemade vanilla ice cream is a simple yet luxurious treat that everyone will love. With just a few ingredients and a bit of patience, you can create creamy, flavorful ice cream that beats any store-bought version hands down. Ready to churn your own batch?

Would you like me to help with recipes that pair well with vanilla ice cream or variations like chocolate swirl or strawberry?