Vanilla-Custard Ice Cream Base

Prep Time:
20 mins
Total Time:
1 hrs 20 mins
Makes about 1 1/2 pints


  • 1 cup whole milk

  • 1 ½ cups heavy cream

  • 1 vanilla bean, split and scraped

  • 6 large egg yolks

  • ¾ cup sugar

  • ¼ teaspoon coarse salt


  1. Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.

  2. Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.

  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. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.

Related Articles