The Creamiest Homemade Vanilla Ice Cream and Secrets to Perfect Custards

Learn to make super creamy, aromatic vanilla ice cream! This is the first in a series of videos that cover recipes, techniques, ingredient science, equipment reviews, and a deep dive into frozen desserts.

0:00 Introduction
0:33 What is Crème Anglaise?
1:00 What is a custard?
1:10 Traditional tempering
1:43 The cold-start method
1:58 Vanilla ice cream recipe (formula)
2:18 Vanilla bean vs extract (see also below)
2:32 Simpler measuring
2:43 Vanilla ice cream recipe (method)

Formula using 36% Heavy Cream (see video)
120g sugar
60g corn syrup
510g 36% cream
170g 4% milk
6 large yolks
1 vanilla bean or 1 -1.5 tsp vanilla (depending on strength)

Formula using 40% Heavy Cream (see video)
120g sugar
60g corn syrup
454g 40% cream
226 4% milk
6 large yolks
1 vanilla bean or 1-1.5 tsp vanilla (depending on strength)

Note 1: In this video I'm using an ice cream machine that has a compressor (refrigeration unit) built in, so I don't need to chill the base before processing it. Many home machines use a cylinder that you must freeze for 24 hours (or longer) and then put cold ice cream base into it for processing. If you have one of these machines, you should cool the base in your refrigerator below 38°F (3°C) before processing. Ideally, chill it for 4–8 hours to get the most creamy ice cream possible.

Note 2: induction burners are much more efficient than gas or even other electric burners. They also are best for cooking things like custards, milk, caramel, etc. because they heat the bottom evenly without overheating the sides of the pot. If you are using a gas burner, be sure that the flames don't go up the sides of the pot, and scrape the sides more often to keep your custard (or whatever you're cooking) from overcooking on the sides.

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