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.
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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