12 Creamy Ice Cream Recipes To Make Summer Taste Better

Combine milk, 1 cup of cream, half the sugar, and the vanilla bean (seeds + pod) in a medium saucepan. Warm until just below a simmer over medium heat; small bubbles appear at edges. Remove from heat.

Whisk yolks with remaining sugar in a bowl until pale and slightly thickened.

Temper the yolks by slowly adding 1/2 cup of the hot milk mixture while whisking constantly.

Pour tempered yolks back into the saucepan with remaining milk mixture.

Cook over low-medium heat, stirring constantly with a wooden spoon, until mixture thickens and coats the back of a spoon (about 170–175°F). If you have one, check with an instant-read thermometer.

Remove pan from heat and strain custard through a fine-mesh sieve into a bowl to remove the pod and any cooked bits.

Stir in remaining 1 cup heavy cream, corn syrup (if using), and salt. Cool to room temperature.

Chill custard in the fridge for at least 4 hours or overnight.

Churn in an ice cream maker according to manufacturer’s instructions (typically 20–30 minutes until soft-serve).

Transfer to a freezer-safe container and freeze for 4 hours to firm up.