Homemade Vanilla Ice Cream
A creamy and rich homemade vanilla ice cream that evokes nostalgia and joy, perfect for sunny days and family gatherings.
Ingredients
Base Ingredients
- 2 cups heavy cream This rich cream will give your ice cream its luscious texture.
- 1 cup whole milk Creates a balanced consistency.
- 3/4 cup granulated sugar Enhances the flavor without overpowering it.
- 1 vanilla bean or 2 tsp pure vanilla extract Adds incredible depth of flavor.
- 4 large egg yolks Essential for a velvety custard base.
- a pinch salt Elevates flavors and balances sweetness.
Instructions
Preparation
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally until it's hot but not boiling.
- Split the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the saucepan. If using pure vanilla extract instead, save it for when you remove the saucepan from heat.
- In a separate bowl, whisk the egg yolks with a pinch of salt until the mixture becomes pale and slightly thickened.
- Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper them.
- Continue adding the milk mixture slowly while whisking until fully combined. Pour the egg mixture back into the saucepan with the remaining milk and cream.
Cooking
- Cook the combined mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Ensure it reaches about 170°F (77°C).
- Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled egg bits.
- Allow the custard to cool to room temperature before covering it and refrigerating for at least 4 hours, or overnight.
Churning
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.
Notes
For the best flavor, opt for a high-quality vanilla bean. If you don’t have an ice cream maker, pour the custard into a shallow container and freeze it, stirring every 30 minutes for the first 2-3 hours.