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