Description
This Classic Vanilla Ice Cream recipe offers a rich, creamy, and smooth homemade dessert using simple ingredients. Made by tempering egg yolks with a warm cream mixture and then churning in an ice cream maker, it delivers a perfectly balanced vanilla flavor that’s both nostalgic and satisfying.
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 has dissolved and the mixture is hot but not boiling. Remove from heat.
- Whisk egg yolks: In a separate bowl, whisk the egg yolks and salt together until smooth.
- Temper egg yolks: Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Combine mixtures: Slowly pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking continuously to combine evenly.
- Cook custard: Return the saucepan to the stove over medium-low heat. Cook while stirring constantly until the mixture thickens slightly and coats the back of a spoon, reaching about 170°F (77°C).
- Add vanilla: Remove from heat and stir in the pure vanilla extract for flavor.
- Strain custard: Pour the custard through a fine mesh strainer into a clean bowl to remove any curdled bits and ensure a smooth texture.
- Cool and chill: Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn ice cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a container and freeze for at least 4 hours to harden.
- Serve: Scoop the homemade vanilla ice cream and enjoy a classic creamy treat.
Notes
- Use an instant-read thermometer to monitor the temperature when cooking the custard to avoid overheating.
- Chilling the custard overnight improves the final texture and flavor.
- If you don’t have an ice cream maker, you can pour the chilled custard into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
- For a richer flavor, use high-quality vanilla extract or real vanilla bean if preferred.
