Classic Vanilla Ice Cream
This homemade vanilla ice cream is rich, creamy, and packed with flavor. Made with a custard base and pure vanilla, it’s the perfect classic dessert for any occasion.
Ingredients
Scale
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
- 1/4 teaspoon salt
- 4 large egg yolks
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until it begins to steam, but do not let it boil.
- Mix the Egg Yolks: In a medium bowl, whisk together the egg yolks, the remaining sugar, and salt until the mixture is pale and slightly thickened.
- Temper the Eggs: Gradually pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. This tempers the eggs, preventing them from curdling. Slowly whisk the tempered egg mixture back into the saucepan.
- Cook the Custard: Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (170°F to 175°F or 75°C to 80°C on a kitchen thermometer). Do not let it boil.
- Add Vanilla and Chill: Remove the saucepan from heat and stir in the vanilla extract or seeds. Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, at least 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze to Set: Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 2 hours to firm up.
Notes
- You can use vanilla bean seeds instead of vanilla extract for a richer, more natural vanilla flavor.
- For an extra creamy texture, use only egg yolks in the base.
- This ice cream can be stored in the freezer for up to 1-2 weeks.
Find it online: https://easyfoodflash.com/classic-vanilla-ice-cream/