Go Back

Thomas Jefferson's Ice Cream Recipe

This recipe recreates Thomas Jefferson's historic vanilla ice cream, featuring a rich, smooth custard base made from cream, egg yolks, sugar, and real vanilla. The mixture is carefully cooked, chilled, and then churned to achieve a luxurious, classic frozen dessert, echoing 18th-century American culinary tradition.
Print Recipe Pin Recipe
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 6400.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 Bottles of good cream
  • 6 Yolks of eggs
  • 1/2 Pound sugar
  • One stick of vanilla
  • Handful of salt

Equipment

  • 1 Saucepan
  • 1 Whisk
  • 2 Mixing Bowls
  • 1 Fine-Mesh Sieve
  • 1 Ice Cream Maker

Method
 

  1. Split the vanilla stick lengthwise and scrape out the seeds. In a saucepan, combine the cream, vanilla seeds, and the scraped pod.
  2. Heat the cream mixture over medium heat until it simmers gently around the edges, then remove from heat.
  3. In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
  4. Slowly ladle about one cup of the hot cream mixture into the egg yolk mixture, whisking continuously to temper the yolks and prevent scrambling.
  5. Pour the tempered egg mixture back into the saucepan with the remaining cream. Return the saucepan to low heat.
  6. Cook, stirring constantly with a whisk or wooden spoon, until the custard thickens enough to coat the back of a spoon (reaching approximately 170-175°F or 77-79°C). Do not boil.
  7. Remove the custard from heat, stir in a pinch of salt, and strain it through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture, discarding the vanilla pod.
  8. Place the bowl over an ice bath or cover tightly and refrigerate until the custard is thoroughly chilled, at least 4 hours or preferably overnight.
  9. Once completely chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
  10. Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to allow it to firm up before serving.

Notes

1. Utilize high-quality, full-fat cream for the richest flavor and creamiest texture, as "good cream" was a hallmark of historical recipes.2. When preparing the custard, temper the egg yolks slowly by gradually whisking in small amounts of hot cream to prevent them from scrambling. Cook the custard gently over low heat, stirring constantly, until it thickens to coat the back of a spoon (nappe consistency). Do not allow it to boil.3. For maximum vanilla flavor, split the vanilla stick and scrape the seeds into the cream, also adding the pod during heating. Remove the pod before chilling.4. Thoroughly chill the custard base for at least 4 hours, preferably overnight, before churning. This ensures the best texture by promoting smaller ice crystal formation.