AT THE TABLE WITH THOMAS JEFFERSON

Vanilla bean ice cream

Name: Vanilla bean ice cream
Yield: Serves 6
Ingredients: 500 ml heavy cream (about 2 cups); 250 ml whole milk (about 1 cup); 5 large egg yolks; 120 g sugar (about ½ cup + 2 tbsp); 1 vanilla bean, split, or 2 tsp vanilla extract; A pinch of salt

A little history. A second scoop.

Dessert35 min + 6–8 hr chilling & freezingServes 6

Jump to recipe ↓

Vanilla bean ice cream — a painted table — A painted table · Serving illustration

THE STORY ON YOUR PLATE

Pasta and ice cream, with a paper trail

More about Thomas Jefferson →

The Declaration’s principal drafter and the third president.

Documented meal / preference

Jefferson’s handwritten ice-cream recipe survives. This smaller vanilla custard keeps the egg-and-cream method while giving measured instructions for chilling and freezing at home.

The president & the table

Jefferson’s interest in food left unusually tangible evidence. His papers preserve an ice-cream recipe and notes about macaroni. Dinner guest Manasseh Cutler recorded a macaroni dish at the presidential table in 1802. These were pleasures served to guests, not inventions Jefferson personally introduced to the world.

Behind this story

Monticello, “Macaroni” and “Ice Cream”; Jefferson’s recipe papers; Cutler’s dinner account.

APRON ON. HISTORY CAN WAIT.

Make it at home.

Our home adaptation · Serves 6 · Not yet kitchen-tested

What you’ll need

500 ml heavy cream (about 2 cups)
250 ml whole milk (about 1 cup)
5 large egg yolks
120 g sugar (about ½ cup + 2 tbsp)
1 vanilla bean, split, or 2 tsp vanilla extract
A pinch of salt

Let’s make it

Heat the cream and milk with the vanilla seeds and pod until steaming. Do not boil. If using extract, save it for later.
Whisk the yolks, sugar and salt. Slowly whisk in a ladle of hot cream, then another. Pour everything back into the saucepan.
Stir constantly over low heat until the custard coats a spoon and reaches 77–80°C / 170–176°F. Do not let it boil.
Strain into a clean bowl. Add vanilla extract now if using it. Cool promptly in an ice bath, then cover and refrigerate for at least 4 hours.
Churn according to your machine’s instructions. Transfer to a covered freezer container and freeze for 2–4 hours for a scoopable texture.

About this home version

This is our smaller, lighter home adaptation, not a transcription of the surviving recipe.

Metric and US measures are approximate equivalents. For baking, use weights when you can.

Vanilla bean ice cream

Pasta and ice cream, with a paper trail

Make it at home.

What you’ll need

Let’s make it

More from this table.

Golden baked macaroni & cheese

Buttered garden peas