Ingredients
Scale
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- Pinch of Salt
- 1 Vanilla Bean, split lengthwise, seeds scraped (or 2 tsp pure vanilla extract)
- 5 large Egg Yolks (for traditional method only)
Instructions
- Prepare the Base (Traditional Custard): In a medium saucepan, combine the heavy cream, whole milk, salt, and half of the sugar. If using a vanilla bean, scrape the seeds into the mixture and toss the pod in as well. Heat over medium heat until steaming, but do not boil. Remove from heat.
- Temper the Yolks: In a separate bowl, whisk the egg yolks and remaining sugar until pale and slightly thickened. Slowly drizzle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
- Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (reaching about 175°F / 80°C). Do not boil.
- Chill: Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod. Stir in vanilla extract if using extract instead of a bean. Cover the surface directly with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold.
- Churn (Ice Cream Maker Method): Pour the chilled base into your pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions (usually 20–30 minutes) until it reaches the consistency of soft-serve.
- No-Churn Method: Whip 1 cup of the chilled heavy cream until stiff peaks form. Gently fold the remaining chilled cream mixture (without the egg yolks, if using the custard base) into the whipped cream until just combined. Pour into a freezer-safe container, cover, and freeze for at least 6 hours, stirring every hour for the first 3 hours for a smoother texture.
- Ripen: Transfer the churned or set ice cream to an airtight container and freeze for an additional 2–4 hours to fully harden (ripen) before serving.
Notes
- For the No-Churn method, you can skip the egg yolks entirely and simply combine 1.5 cups of cold heavy cream, 1 cup of cold whole milk, and the sugar/vanilla, then proceed with whipping the cream and folding it in.
- If you prefer a stronger vanilla flavor, add 1 teaspoon of pure vanilla extract right before chilling the base.
- Allow ice cream to sit on the counter for 5–10 minutes before scooping for the perfect texture.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Ice Cream
- Method: Churned or No-Churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 320
- Sugar: 25g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 27g
- Protein: 5g
- Cholesterol: 120mg