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Vanilla Ice Cream

From the book The Perfect Scoop by
Yield 1 qt.


This is one of my favorite recipes for vanilla ice cream. It’s Philadelphia-style, which means it doesn’t get cooked on the stovetop like a custard-based ice cream. That also means you won’t spend much time standing over a hot stove.

Ice cream, of course, is always welcome after a barbecue, and you’ll really wow your guests when you tell them you’ve made it yourself. With ice-cream makers so affordable nowadays, there’s no excuse not to do it yourself.


2 cups heavy cream
1 cup whole milk or half-and-half
¾ cup sugar
1 vanilla bean, split lengthwise
¾ tsp. vanilla extract


  1. Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
  2. Remove from heat and add the remaining cream, the half-and-half, and the vanilla extract.
  3. Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.
  4. When ready to churn, remove the vanilla pod (reserve the bean for another use), then freeze in your ice-cream maker according to the manufacturer’s instructions.

This content is from the book The Perfect Scoop by David Lebovitz.

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