Homemade vanilla ice cream takes this updated soda-fountain classic to a new level. Use this recipe to make Lemon Curd-Pistachio Sundaes.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.)

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Outstanding recipe. I actually overcooked it a little and was worried as I saw curdling. I read Nigella's instructions to use an immersion blender (not making it foamy) and it made it smooth so I didn't have to start over and throw out expensive ingredients. It made one pint of vanilla and one pint of vanilla that I turned into Almond Joy with chopped up candy bars, chocolate chips and coconut. (I did this as the second pint wasn't going to be full.) Really great, easy recipe. Delicious.