---
title: Classic Vanilla Ice Cream
author: Van Leeuwen
servings: 8
prep_time: 30m
cook_time: 20m
tags:
  - dessert
  - ice-cream
  - thanksgiving
  - holiday
source: https://vanleeuwenicecream.com/product/van-leeuwen-cookbook-2/
---

Pour @heavy cream{2%cups} and @whole milk{1%cup} into a #double boiler{} (or heatproof bowl set over a pot of gently simmering water). Whisk in 1/2 cup (100g) of @sugar{125%g}, the split and scraped seeds plus pod of @plump vanilla bean{1}, and @kosher salt{1/4%tsp}. Stir until sugar and salt dissolve.

Warm mixture until steam rises from the top. Remove from heat, cover, and let steep for ~steep{15%minutes}. Remove the vanilla bean pod (or puree it directly into the dairy with a high-speed blender for extra flavor).

Prepare an #ice bath in a large bowl{} and set another bowl over it.

In a separate #medium bowl{}, whisk @large egg yolks{8} with the remaining 2 tbsp (25g) of @sugar{125%g} until uniform. Whisking continuously, slowly add a splash of the hot dairy mixture to temper the yolks. Continue adding the dairy mixture bit by bit until about half is incorporated.

Pour yolk mixture back into remaining dairy in the #double boiler{}. Cook over medium heat, stirring continuously with a #wooden spoon{}, until custard thickens and coats the back of the spoon (running a finger across leaves a clear separated trail).

Strain custard into the bowl set over the ice bath and stir for ~cool{4%minutes} until cooled. Transfer to a container, cover, and chill in refrigerator for at least ~chill{4%hours} (preferably overnight).

Pour chilled custard into an #ice cream maker{} and churn according to manufacturer instructions (~churn{25%minutes}) until texture resembles soft serve. Transfer to a chilled container and freeze until firm.