Vanilla Ice Cream

1. Prepare Freezing Pan

Place an 8- or 9-inch square metal baking pan in the freezer. This will help your ice cream firm up later.

2. Prepare Vanilla Mixture

Take a medium heavy-bottomed saucepan and halve your vanilla bean lengthwise. Scrape the seeds into the saucepan and add the pod as well. If you’re using vanilla extract instead of a bean, you’ll add it later.

3. Heat Cream Mixture

Pour in the heavy cream, whole milk, sugar, light corn syrup, and salt into the saucepan with the vanilla. Cook this mixture over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is hot but not boiling.

4. Temper Egg Yolks

While your cream mixture is heating, whisk the egg yolks in a separate bowl until they are smooth. To temper the egg yolks (which prevents curdling), slowly whisk in about 1 cup of the hot cream mixture. This gradual process helps the yolks blend smoothly without cooking them.

5. Combine Yolks and Cream

Once combined, return the yolk mixture to the saucepan with the rest of the hot cream mixture.

6. Cook Custard

Continue to cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.

7. Strain Custard

Once thickened, strain the custard through a fine-mesh strainer into a clean bowl to remove the vanilla bean pod and any cooked egg bits. Allow the custard to cool to room temperature.

8. Add Vanilla Extract

If you’re using vanilla extract instead of a bean, stir it into the cooled custard now. Cover the bowl and refrigerate the custard until it is very cold, which will take several hours.

9. Churn Custard

When the custard is thoroughly chilled, churn it in your ice cream machine according to the manufacturer’s instructions.

10. Freeze Ice Cream

After churning, transfer the ice cream to the pre-frozen metal baking pan and spread it evenly. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until firm around the edges, about one hour.

11. Transfer to Container

Then, transfer it to a quart-size airtight container and freeze until completely firm before serving.