Homemade Vanilla Ice Cream

Vanilla Ice Cream

Description

This homemade vanilla ice cream is luxuriously creamy and packed with the warm, sweet aroma of pure vanilla. Made with a custard base, it’s the perfect treat on its own or as the foundation for endless dessert creations.

Ingredients (Makes about 1 quart)

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 tablespoon pure vanilla extract (or 1 vanilla bean, split & scraped)

• 5 large egg yolks

• Pinch of salt

Instructions

1. Heat the Base:
   In a medium saucepan over medium heat, combine the heavy cream, milk, half of the sugar, and salt. If using a vanilla bean, add it now with seeds scraped in. Heat until steaming (do not boil).

2. Whisk the Egg Yolks:
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.

3. Temper the Yolks:
   Slowly pour about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents curdling.

4. Combine and Thicken:
   Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C).

5. Strain and Chill:
   Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract if not using a bean. Cover and chill for at least 4 hours or overnight.

6. Churn the Ice Cream:
   Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

7. Freeze to Firm:
   Transfer to a lidded freezer container and freeze for at least 2 hours before serving for a firmer texture.

Equipment

• Medium saucepan

• Mixing bowls

• Whisk

• Wooden spoon or heatproof spatula

• Fine-mesh sieve

• Ice cream maker

• Freezer-safe container with lid

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 4 hours (minimum)

Total Time: 4 hours 25 minutes

Serving Size: About 8 scoops (1 quart)

Vanilla Ice Cream

This homemade vanilla ice cream is luxuriously creamy and packed with the warm, sweet aroma of pure vanilla. Made with a custard base, it’s the perfect treat on its own or as the foundation for endless dessert creations.

Print Recipe

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:25 minutes mins

Equipment

• Medium saucepan
• Mixing bowls
• Whisk
• Wooden spoon or heatproof spatula
• Fine-mesh sieve
• Ice cream maker
• Freezer-safe container with lid

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tablespoon pure vanilla extract or 1 vanilla bean, split & scraped
• 5 large egg yolks
• Pinch of salt

Instructions

• Heat the Base:
• In a medium saucepan over medium heat, combine the heavy cream, milk, half of the sugar, and salt. If using a vanilla bean, add it now with seeds scraped in. Heat until steaming (do not boil).
• Whisk the Egg Yolks:
• In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
• Temper the Yolks:
• Slowly pour about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents curdling.
• Combine and Thicken:
• Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C).
• Strain and Chill:
• Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract if not using a bean. Cover and chill for at least 4 hours or overnight.
• Churn the Ice Cream:
• Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
• Freeze to Firm:
• Transfer to a lidded freezer container and freeze for at least 2 hours before serving for a firmer texture.

Servings: 8 scoops

Frequently Asked Questions (FAQs)

1. Can I make vanilla ice cream without an ice cream maker?
   Yes—freeze the custard in a shallow pan, stirring every 30–45 minutes until creamy.

2. What’s the difference between vanilla extract and vanilla bean?
   Vanilla beans have a richer, more complex flavor with visible specks; extract is easier and still delicious.

3. Can I use low-fat milk instead of whole milk?
   Yes, but the texture will be less creamy and more icy.

4. How can I make it softer straight from the freezer?
   Let it sit at room temperature for 5–10 minutes before scooping.

5. Can I add mix-ins like chocolate chips or fruit?
   Yes—fold in extras after churning but before freezing.

6. Why is my ice cream icy?
   It may not have been churned enough, or it wasn’t stored airtight. Also, too much water in ingredients can cause crystals.

7. Can I make it egg-free?
   Yes—use a no-cook method by skipping the yolks and replacing them with 2 tablespoons cornstarch for thickening.

8. Can I use half-and-half instead of cream and milk?
   Yes, but it may not be as rich; adjust sugar if desired.

9. How long should I churn it?
   Usually 20–25 minutes, or until it reaches soft-serve consistency.

10. Can I double the recipe?
    Yes, but churn in batches unless your ice cream maker can handle the full amount.

How To Store Vanilla Ice Cream

• Refrigerator: Not recommended ice cream will melt; always store in the freezer.

• Freezer: Keep in an airtight, freezer-safe container for up to 2 months.

• Tip for Freshness: Place a layer of plastic wrap or parchment directly on the surface before sealing the lid to prevent ice crystals.

• Temperature: Store at 0°F (-18°C) or below.

• Re-softening: Let sit at room temperature for a few minutes before scooping avoid microwaving, as it can melt unevenly.