Recipes for "vanilla ice cream"

Gather all ingredients.

Whisk heavy cream and half-and-half together in a large bowl.

Gradually whisk in sugar until blended, then whisk in vanilla.

Cover and refrigerate until very cold, at least 3 hours or up to 3 days.

Remove from the refrigerator and whisk mixture to blend.

Pour into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.

Transfer to an airtight container and freeze until firm, about 4 hours.

Combine cream and milk in a heavy saucepan over medium heat; add vanilla bean and scrapings and sprinkle in half the white sugar. Allow it to just come to a boil.

Meanwhile, whisk egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.

Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.