Description
This classic vanilla ice cream recipe offers a rich and creamy homemade treat made with simple ingredients like heavy cream, whole milk, and real vanilla extract. The custard base is gently cooked on the stovetop to achieve a smooth, velvety texture before being churned to perfection in an ice cream maker. Perfect for dessert lovers seeking a traditional, delicious vanilla ice cream.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
- Pinch of salt
Instructions
- Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks and a pinch of salt together until smooth and light.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to prevent scrambling.
- Combine Mixtures: Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream, whisking continuously to blend well.
- Cook Custard: Return the saucepan to medium-low heat and cook the custard, stirring constantly, until it thickens slightly and coats the back of a spoon, reaching about 170°F (77°C).
- Add Vanilla: Remove the custard from heat and stir in the pure vanilla extract to infuse flavor.
- Strain Custard: Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps or curdled bits for a silky texture.
- Chill: Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully chill and develop flavors.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Final Product: Transfer the churned ice cream to a container and freeze for at least 4 hours to firm up before serving.
- Serve: Scoop the homemade vanilla ice cream into bowls or cones and enjoy a smooth, creamy classic dessert.
Notes
- Be sure to temper the egg yolks carefully to avoid cooking them too fast and creating scrambled eggs in your custard.
- If you don’t have an ice cream maker, you can place the custard in a shallow container and freeze it, stirring every 30 minutes to break up ice crystals.
- For stronger vanilla flavor, use vanilla bean seeds along with the extract.
- Ensure the custard doesn’t boil during cooking to prevent curdling.
- Allow the ice cream to soften slightly at room temperature before scooping for easier serving.
