Description
Learn how to make incredibly creamy, classic vanilla bean ice cream right in your kitchen without an ice cream maker! This recipe uses a simple custard base that yields rich flavor and perfect texture.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 vanilla bean, split lengthwise, or 2 teaspoons pure vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. If using a vanilla bean, scrape the seeds into the mixture and add the pod as well. Heat over medium heat until steaming but not boiling, stirring occasionally until the sugar dissolves.
- In a separate bowl, whisk the egg yolks until pale yellow.
- Temper the egg yolks by slowly ladling about 1 cup of the hot cream mixture into the yolks while whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should register 175°F/80°C). Do not boil.
- Remove from heat. If using a vanilla bean pod, remove it now. Stir in the vanilla extract if using instead of the bean.
- Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir occasionally until cooled down.
- Cover the custard tightly and chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold.
- Churn the custard in your ice cream maker according to the manufacturer’s instructions.
- Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Notes
- For the richest flavor, ensure the custard base is thoroughly chilled before churning.
- If you don’t have an ice cream maker, you can pour the chilled base into a shallow metal pan, place it in the freezer, and scrape/stir vigorously every 30 minutes for the first 3 hours until firm.
- A pinch of cornstarch added to the custard can help prevent iciness, though it’s optional with this rich base.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Frozen Dessert
- Method: Custard Base/Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 28g
- Sodium: 65mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg