Master the recipe for classic vanilla ice cream, and the rest will follow. This version is guaranteed to have you feeling like a pro. It has an intense vanilla flavor—and is speckled with tiny black flecks—thanks to the vanilla bean.
Makes about 1 quart

2 cups heavy whipping cream

1 cup whole milk

1 vanilla bean, split lengthwise

5 large egg yolks

⅔ cup sugar

Combine cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat. Remove from heat.

Whisk egg yolks and sugar in large bowl until well blended. Gradually whisk in hot cream mixture; return mixture to same saucepan. Stir constantly over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Strain custard into medium metal bowl. Set bowl of custard over large bowl of ice water and stir until mixture is cold.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.

DO AHEAD
:
Can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.

Recipe Tip:
Ice-Cream Styles

This vanilla ice cream is French style, which simply means that it’s made from a cooked custard that includes egg yolks. Philadelphia style, on the other hand, is just sweetened, flavored cream (or cream and milk). Those egg yolks make the French variety both smoother and silkier, and give it a pale-cream color. Philadelphia style is quicker to prepare and lighter tasting.

Infused with Flavor

Our Vanilla Ice Cream is a classic dessert—and is the perfect base for some delicious variations. Just steep one of the following ingredients in the hot cream and milk mixture for about 20 minutes, strain, then continue with the recipe. To taste the pure flavor of the infusion, skip the vanilla bean, or cut back on the amount you add to the custard. Taste the milk mixture after about 15 minutes to see if you need to add more of the ingredient. Keep in mind that adding the eggs and freezing the mixture will mute the flavor of the infusion.

Cinnamon sticks

Whole star anise

Fresh sliced peeled ginger

Cardamom pods

Chopped fresh lemongrass

White, black, or pink peppercorns

Fresh mint leaves

Lavender (make sure it hasn’t been sprayed with pesticides)

Coffee beans

Strips of orange, lemon, or lime peel

French Quarter Chocolate Ice Cream

Molasses and a little bourbon give this dessert its New Orleans accent. Chicory coffee, a favorite beverage in that southern city, would be a delicious accompaniment.
Makes about 1 quart

½ cup mild-flavored (light) molasses

4 extra-large egg yolks

1 tablespoon (packed) dark brown sugar

Pinch of ground ginger

Pinch of ground cinnamon

Pinch of salt

2 cups chilled heavy whipping cream, divided

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 tablespoons chilled unsalted butter, cut into pieces

2 tablespoons bourbon

Whisk molasses, egg yolks, sugar, ginger, cinnamon, and salt in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into molasses mixture. Return to same saucepan and stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove from heat. Add chocolate and butter and stir until smooth. Strain custard into medium bowl. Mix in remaining 1 cup chilled cream and bourbon. Cover and refrigerate until well chilled.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.

DO AHEAD
:
Can be made 3 days ahead. Keep frozen.

Ingredient Tip:
Molasses

Molasses comes from the liquid that’s left over after the sugar-making process is complete. It is available in three strengths-light, dark, and blackstrap. For this recipe, be sure to use light molasses; dark or blackstrap would be too pungent.

Coffee-Molasses Ice Cream with Molasses-Glazed Pecans

Sweet-savory pecans are the perfect counterpoint to coffee ice cream. Consider making a double batch of the addictive pecans for snacking.
6 servings

Ice Cream

3 cups heavy whipping cream, divided

1 cup whole milk

6 large egg yolks

¾ cup mild-flavored (light) molasses

¼ cup sugar

2 tablespoons instant coffee crystals

Pecans

¼ cup mild-flavored (light) molasses

¼ cup sugar

Pinch of salt

2 cups pecan halves

ICE CREAM
: Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove from heat. Whisk egg yolks, molasses, and sugar to blend in large bowl. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir constantly over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Strain custard into medium bowl. Mix in coffee crystals, then remaining 1 cup cream. Cover and refrigerate coffee custard until well chilled.

Process coffee custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.

DO AHEAD
:
Can be made 1 week ahead. Keep frozen.

PECANS
: Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Line another large baking sheet with waxed paper. Combine molasses, sugar, and salt in heavy medium saucepan. Boil 1 minute. Remove from heat. Add pecans and stir to coat well. Spread pecans on buttered baking sheet. Bake until pecans are just beginning to brown, about 10 minutes. Immediately transfer pecans to waxed paper-lined baking sheet and separate with 2 forks. Cool completely.

DO AHEAD
:
Can be made 1 week ahead. Store airtight at room temperature.