Scotch Vanilla Bean Ice Cream

This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes.

Bourbon-Vanilla Ice Cream

I know Robin Bellinger wrote an Essentials post about Vanilla Ice Cream a few weeks ago, and far be it from me to try and one-up a recipe adapted from Chez Panisse Desserts, but I just made the most amazing,...

Classic Vanilla Ice Milk

Like sorbet, ice milk is light and refreshing on a hot summer's day, but with the creamy, soft consistency you'll find in the best ice cream.

Pumpkin Spice Ice Cream

This ice cream tastes like a better, more homemade version of a Starbucks pumpkin spice latte (minus the coffee, which is pretty incidental), thanks to a dose of vanilla bean, cinnamon, clove, nutmeg, and a wee nip of bourbon.

No-Churn Vanilla Ice Cream

With just five ingredients, including vanilla and salt, this no-churn ice cream tastes pure and simple, with a fresh dairy flavor. Just like the ice cream you might pick up at the supermarket, this ice cream is ready to scoop straight from the freezer, with a classic vanilla profile everyone will love.

Vanilla Ice Cream Soda

With very little effort you can make an awesome ice cream soda in your own kitchen.

Coffee Cardamom Ice Cream

Ice cream that's aromatic with the gentle flavor of whole cardamom pods and the rich bitterness of coffee.

Spiced Dark Chocolate and Candy Cane Ice Cream

A surefire cure for flat-tasting chocolate ice cream. You can serve this right out of the freezer, but also feel comfortable leaving it out for upwards of half an hour without fear of melting.

Smoked Muscovado Sugar Vanilla Ice Cream

Like the flavors of raw sugar and vanilla? Wait until you add an element of smoke.

Mr. Softee-Style Vanilla Bean Soft-Serve

Let your ice cream thaw to the point of melting before serving; the gelatin will keep it from turning into soup.