Vanilla Ice Cream Cone

Chill the Custard

• Immediately remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl. This will catch any small bits of cooked egg.
• Stir in the vanilla extract.
• Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Churn the Ice Cream

• Pour the cold custard base into the freezer bowl of your ice cream maker.
• Churn according to the manufacturer's instructions, typically for 20-25 minutes, or until the ice cream has thickened to the consistency of soft-serve.

Ripen the Ice Cream

• Transfer the churned ice cream to a freezer-safe, airtight container.
• Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming.
• Freeze for at least 2-4 hours to allow the ice cream to 'ripen' and firm up to a scoopable consistency.

Serve

• When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Use an ice cream scoop to place one or two scoops into each cone. Serve immediately and enjoy.