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Three Vanillas Ice Cream from Chef Evan Sheridan

Three Vanillas Ice Cream Recipe

Ice scream, you scream, we all scream for ice cream! This is certainly a fact when you try these amazing non-traditional ice cream recipes we have to share over this next few weeks from big time chefs across the country. 

First up is a two steps up from a boring plain vanilla from Chef Evan Sheridan at the Umstead Hotel and Spa in North Carolina.  This Three Vanillas Ice Cream will leave you wanting more! Suitable for eating on it’s own or pairing with any number of desserts, this is a must try! 

Three Vanillas Ice Cream


Three Vanillas Ice Cream RecipePastry Chef Evan Sheridan, The Umstead Hotel and Spa – Cary, North Carolina


3 Vanillas Ice Cream from Chef Evan Sheridan

3 Vanillas Ice Cream from Chef Evan Sheridan


  • 5 each egg yolks
  • 2c heavy cream
  • 2c whole milk
  • 2oz dry milk powder
  • 1/2# granulated sugar
  • 1/4# Nielsen Massey vanilla sugar
  • 1 each Nielsen Massey Whole Tahitian vanilla bean
  • 1 T Nielsen Massey Mexican vanilla extract


  1. Bring the milk and cream to a simmer with the whole vanilla, milk powder and sugars
  2. Allow the milk mixture to sit covered off heat until cooled (or overnight) in order to infuse
  3. Strain the milk mixture through a mesh sieve and bring back to a simmer
  4. Temper the hot milk mixture into the egg yolks slowly
  5. Add the remainder of the ingredients and allow to cool completely before spinning in your favorite machine
  6. Top with fresh, local berries and mint



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Tracy Iseminger

Tracy is a busy mother to 2 girls, 3 dogs, 5 cats, and 17 chickens! Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for pairing food with travel and wine. She is Marketing Director at Crimson Vine Marketing, Social Media Specialist at Cougar Digital Marketing, and a Dental Hygienist in her spare time... but her favorite thing to do is spend time with her family.

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