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Old-Fashioned Southern Vanilla Ice Cream

Serves: 8
Hands On Time: 
Total Time: 


2 cups half and half
1 cup heavy cream
1/2 cup large egg yolks
1/2 cup sugar
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 tablespoon vanilla


Place a fine-mesh strainer over a large bowl. Nestle the bowl and strainer into an ice bath. Set aside.

In a medium saucepan, combine the half and half and cream. Place the saucepan over medium heat and bring to a simmer.

While the dairy mixture is heating, whisk together the egg yolks, sugar, corn syrup, and salt in a large bowl.

While whisking constantly, slowly pour the hot dairy mixture into the egg yolk mixture. Once all of the dairy has been whisked in, return the mixture to the saucepan and place over medium heat.

Gently heat the custard, stirring constantly with a rubber spatula, making sure no solids form on the bottom and corners of the pot. When the mixture has thickened enough so that you can run your finger down the back of the spatula and the custard will hold the shape, pour the custard through the prepared strainer into the bowl in the ice bath. Let the mixture cool to room temperature and then stir in the vanilla. 

Churn the ice cream in an ice cream maker according to the manufacturer's directions. Once the ice cream has reached the texture of soft serve, scoop it into an airtight container and freeze until completely set. Serve.

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