Quintessential vanilla ice cream is a workhorse, ready to be topped or filled with anything you can imagine. This version appeared alongside our Pie-Ice Cream Pies series with various fillings stirred into it before being set in a complimentary crust; but, it’s just as great on its own scooped into a homemade waffle cone on a hot summer day.

Vanilla Ice Cream Vanilla Ice Cream
With various fillings stirred in and set in complimentary crust, this workhorse ice cream base takes your favorite wintertime flavors straight into summer.
Yield: serves 8-10


  • 12 cup sugar
  • 5 egg yolks
  • 12 vanilla bean, seeds scraped and reserved
  • 2 cups whole milk
  • 34 cup heavy cream
  • 1 12 tsp. vanilla extract


  1. Whisk together sugar, yolks, and vanilla bean and seeds in a 4-qt. saucepan; stir in milk, and whisk until smooth. Place over medium heat, and cook, stirring often, until thickened and mixture coats the back of a spoon. Pour through a fine strainer into a bowl and stir in cream and vanilla extract. Let cool and then refrigerate until chilled. Process in an ice cream maker according to the manufacturer’s instructions.