Vanilla Ice Cream

This Vanilla Ice Cream recipe offers a rich, custard-style base that’s elevated by the inclusion of real vanilla bean and a splash of gin for enhanced flavor and a softer scoop. It’s a perfect choice for those who appreciate a deep, creamy texture and subtle complexity in their frozen treats. The use of egg yolks adds smoothness and body, while the vanilla brings classic aroma and warmth that defines a traditional ice cream experience.

The preparation begins with infusing the cream and milk mixture with sugar and salt, then gently tempering the hot dairy into a whisked egg yolk blend. This process ensures a silky custard without curdling the eggs. After the base is thickened on the stove, it’s chilled thoroughly—this step is crucial for a smooth final texture once churned. The custard is then poured into an ice cream maker where vanilla and gin are added. The alcohol in the gin not only enhances flavor but also lowers the freezing point, helping achieve a creamier consistency.

Once churned, this vanilla ice cream stands beautifully on its own or serves as a versatile base for toppings and mix-ins. Whether paired with a warm pie, drizzled with caramel, or nestled between two cookies for an ice cream sandwich, it delivers a nostalgic yet refined dessert experience. It’s a timeless favorite made with a gourmet touch.

Ingredients

1 Vanilla Bean or 1/2 tsp Vanilla Extract
5 oz. Egg Yolk
1 1/2 lb. Cream
6 oz. Sugar
1/4 tsp Salt
1 oz. Gin

Directions

Separate half the sugar.
Heat milk & cream with half the sugar and salt, bring to a boil then turn off. Cover and let set for 7 min.
While waiting the 7 min, beat egg yolks until smooth then add sugar. Beat until well incorporated.
After 7 min, temper milk cream mixture into eggs, about half the batch of milk and cream. Return egg mil mixture to stove with the rest of the mil cream, simmer until thick. Put mixture in refrigerator and chill to 40 degrees
Put mixture into ice cream maker and add Vanilla and Gin. Spin until done.