Description
This Classic Vanilla Ice Cream recipe delivers rich, creamy homemade ice cream with a smooth texture and traditional vanilla flavor. Made with simple ingredients including heavy cream, whole milk, and egg yolks, this custard-based ice cream is cooked gently on the stovetop, then churned and frozen to perfect a silky and indulgent dessert ideal for any occasion.
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 and Milk 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 together the egg yolks and a pinch of salt until smooth and pale.
- Temper Egg Yolks: Gradually whisk about 1/2 cup of the hot cream mixture into the egg yolks, constantly whisking to prevent curdling and gently raise the temperature of the eggs.
- Combine Mixtures: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously to combine fully.
- Cook Custard: Return the saucepan to medium-low heat and cook the mixture, stirring constantly, until it thickens slightly and coats the back of a spoon, reaching around 170°F (77°C). Do not boil.
- Add Vanilla: Remove the custard from heat and stir in the pure vanilla extract to infuse the classic vanilla flavor.
- Strain Custard: Pour the custard through a fine mesh strainer into a clean bowl to remove any curdled bits or lumps for a smooth texture.
- Chill Custard: Allow the custard to cool to room temperature, then 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 Ice Cream: Transfer the churned ice cream to a container and freeze for at least 4 hours to firm up before serving.
- Serve and Enjoy: Scoop out your creamy, homemade vanilla ice cream and enjoy as a delicious classic dessert.
Notes
- Use fresh, high-quality vanilla extract for the best flavor.
- Do not let the custard boil during cooking to prevent curdling.
- Tempering the egg yolks is essential to avoid scrambling them when combining with hot cream.
- If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until smooth and frozen.
- Store leftover ice cream in an airtight container to keep it fresh longer.
