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Classic vanilla ice cream scooped into crispy cones is a timeless family treat that never gets old. This simple, beloved dessert is the essence of summer enjoyment.
In a medium saucepan, combine heavy cream and whole milk. Heat over medium-low until just steaming, not boiling—stirring occasionally, about 5 minutes.
Separately, whisk together granulated sugar, salt, and egg yolks in a heatproof bowl until pale and slightly thick.
Temper the egg mixture by slowly streaming in ½ cup of the hot milk-cream while whisking constantly, then return mixture to the saucepan.
Cook the custard over low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon (about 170–175°F), 6–8 minutes. Do not let it boil—remove from heat immediately.
Stir in vanilla extract. Strain mixture through a fine sieve into a clean bowl and chill in the refrigerator for at least 4 hours (or overnight) until completely cold.
Churn the chilled custard in an ice cream maker according to manufacturer instructions, usually 20–25 minutes, until soft-serve consistency is reached.
Transfer ice cream to a container, press parchment over the surface, and freeze at least 2 hours to firm up.
Once fully set, scoop ice cream generously into crispy cones and serve immediately.
