Vanilla Ice Cream


To be honest, I’ve never been the biggest vanilla ice cream fan.  I mean, of course I like it because it is ice cream, after all, and what ice cream isn’t good?  But, it’s always been more of a vehicle for other flavors to me.  You know – caramel sauce, Oreo cookies, berries.  Or, of course, the base of one of the greatest inventions ever, the Blizzard.

When my now-husband and I started living together (yes, in sin), he loved having vanilla bean ice cream around.  My husband has never really been the most discerning foodie, but when it comes to ice cream he knows his stuff – always going for the all-natural kind, made with vanilla beans over solely extract (or imitation extract. *shudder*). Slowly, I started to change my tune regarding vanilla ice cream.

When I wanted to make my first batch of homemade vanilla ice cream, I of course turned to David Lebovitz.  Like always, he didn’t disappoint.  This ice cream is really delicious and oh-so-vanilla-y.  The custard base is fabulous and rich, and will knock the socks off your grocer’s ice cream, natural vanilla bean or not!

Vanilla Ice Cream

16 thoughts on “Vanilla Ice Cream

  1. Add 1 tbsp of cinnamon, and it is to die for! My husband makes Alton Brown’s chocolate ice cream recipe. It is too much work for me! I just buy the vanilla packets at William & Sonoma and add the cinnamon.

  2. yum. there’s a certain fabulousness to homemade vanilla. i’m never big on vanilla (pass the chocolate please?) but homemade vanilla is fab. i need a little bit every summer 🙂 looks good!

  3. Oh Elly, does that look awesome. I don’t have an ice cream maker, which is probably for the best as I would be making a different ice cream every day 🙂

  4. Hi, sounds like a great recipe!

    Although i was confused with the Reserved 1 cup of cream, into a seperate bowl, with a strainer on top.

    I also didn’t understand when to add the sugar?

    Do I add the sugar/whilst whisking the yolks? or into the warm wholemilk/cream mixture? When do I use the strainer?



    1. John, the sugar goes in with the milk and half the cream, in the very first step, to warm & steep. When the custard is finished cooking, you pour it through the strainer and into the rest of the cream. Hopefully that makes sense!

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