A vanilla ice cream topping to serve with slices of pie. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 1 quart.
Vanilla Ice Cream Topping
Baking
Pies tarts
Origin: Madagascar
Vanilla: Paste
Medium
A vanilla ice cream topping to serve with slices of pie. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 1 quart.
Prep
15 min
Cook
10 min
Chill & Freeze
8 hr
Total
8 hr 25 min
Servings
8
Diet
—
Ingredients
Adjust yield
servings
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 1.0 cup (240.0 ml)whole milk
- 2.0 cups (480.0 ml)heavy cream
- 5.0 (90.0 g)large egg yolks
- ⅔ cup (133.0 g)granulated sugar
- ⅛ tspfine sea salt
- 1.0 tbspVanillaGoods vanilla bean paste
Make it at home
- Must-have Farberware Stainless Saucepan A heavy base heats evenly so dairy and sugar don't scorch. View on Amazon › (opens in a new tab)
- Makes it easier OXO Balloon Whisk Lump-free batters and silky custards. View on Amazon › (opens in a new tab)
- Worth the upgrade Cuisinart 1.5-Qt Ice Cream Maker Churns this base into scoopable ice cream in about 20 minutes. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Instructions
- Heat the milk and 1 cup of the cream until steaming. Put the remaining cream in a bowl set in an ice bath.
- Whisk the yolks, sugar, and salt, slowly whisk in the hot milk, then return to the pan.
- Cook over medium-low heat, stirring constantly with a spatula, until the custard coats the spatula and reaches 175°F, 5 to 7 minutes. Don't let it boil.
- Strain into the cold cream, stir in the vanilla bean paste, and chill until very cold, at least 4 hours.
- Churn in an ice-cream maker according to its directions, then freeze until scoopable, about 4 hours. Serve a scoop alongside each slice of warm pie.
Tips
- Vanilla swap: pure vanilla extract works 1:1 in place of the paste; you'll just lose the specks.
- Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
- Storage: Freeze for up to 2 weeks.
Recipe FAQ
How long does it take to make vanilla ice cream topping?
Plan on 15 minutes of prep and 10 minutes of cooking, plus 8 hours to chill & freeze. It makes about 1 quart.
How should I store vanilla ice cream topping?
Freeze for up to 2 weeks.
Can I use a different form of vanilla?
pure vanilla extract works 1:1 in place of the paste; you'll just lose the specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
324
Calories / serving
25.4g
Fat
20.9g
Carbs
4.2g
Protein
20.6g
Sugar
Whole recipe (8 servings): ~2592 cal · 203g fat · 167g carbs · 34g protein · 165g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 324 calories
What it takes to burn one serving
- Brisk walking 61 min·3.6 mi·~7150 steps
- Walking uphill or incline treadmill 44 min·2.2 mi·~4400 steps
- Moderate cycling 33 min·6.6 mi
- Swimming laps 45 min
- Jogging 32 min·2.7 mi·~5100 steps
- Stair climbing 30 min·~2700 steps
- Dancing 53 min
- Bodyweight circuit training 33 min
- Cleaning, errands, or playing with the dog 75 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.
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