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Vanilla Ice Cream

  • prep: 15 mins
    total time: 3 hours 35 mins
  • yield: Makes About 1 1/2 Quarts
Photography: Jonathan Lovekin


  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/4 teaspoon coarse salt
  • 3/4 cup sugar, divided
  • 1 vanilla bean, seeds scraped and pod reserved
  • 6 large egg yolks


  1. Step 1

    Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.

  2. Step 2

    Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.

  3. Step 3

    Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.

  4. Step 4

    Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)

Martha Stewart Living, April 2012