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.

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.