Description
The ultimate homemade vanilla ice cream recipe. Rich, creamy, and bursting with pure vanilla flavor, this custard-based ice cream is surprisingly easy to make with an ice cream maker.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. If using a vanilla bean, add the pod and the scraped seeds to the mixture. Heat over medium heat until steaming but not boiling, whisking occasionally until the sugar dissolves completely. Remove from heat.
- In a separate bowl, whisk the egg yolks until smooth.
- Temper the egg yolks: Slowly ladle about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over 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 170°F/77°C on an instant-read thermometer). Do not let it boil.
- Remove from heat. If using vanilla bean, remove the pod. If using extract, stir it in now.
- Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir occasionally until cooled down.
- Cover the surface directly with plastic wrap (to prevent a skin from forming) and chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold.
- Churn the chilled custard base in your ice cream maker according to the manufacturer’s instructions.
- Transfer the soft-serve consistency ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Notes
- For the best flavor, use high-quality vanilla extract or a fresh vanilla bean.
- If you don’t have an ice cream maker, you can try the ‘bag method’ or simply stir the mixture vigorously every 30 minutes during the freezing process, though the texture may be icier.
- This recipe yields a rich, French-style custard base. Ensure all dairy is full-fat for the creamiest results.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Ice Cream
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 320
- Sugar: 25g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Protein: 5g
- Cholesterol: 140mg