Description
Creamy, rich, and full of real vanilla flavor—this homemade vanilla ice cream is the ultimate frozen dessert. Easy to make and perfect for any occasion.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (divided)
- 4 large egg yolks
- 2 teaspoons pure vanilla extract (or 1 whole vanilla bean)
- Pinch of salt
Instructions
- Heat the base:
In a saucepan over medium heat, combine the cream, milk, and half the sugar. Stir until hot but not boiling. - Whisk yolks and sugar:
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and smooth. - Temper the eggs:
Slowly pour a ladleful of the hot milk mixture into the yolks, whisking constantly. Then pour the egg mixture back into the saucepan. - Cook the custard:
Stir over low heat until the custard thickens slightly and coats the back of a spoon (170–175°F). Remove from heat and stir in vanilla and a pinch of salt. - Strain and chill:
Pour the custard through a fine mesh sieve into a bowl. Cover and refrigerate for at least 4 hours or overnight. - Churn:
Pour the chilled mixture into your ice cream maker. Churn according to manufacturer’s instructions until soft-serve consistency. - Freeze:
Transfer to a container and freeze for at least 4 hours before scooping.
Notes
- Use a vanilla bean for a richer, more complex flavor.
- Chill your base thoroughly before churning for the best texture.
- Don’t skip straining the custard—it ensures a smooth final result.
- Stir in mix-ins like chocolate chips or crushed cookies right before freezing.
- Let the ice cream sit for 5–10 minutes at room temp before scooping.
- Prep Time: 25 minutes
- Cook Time: 10 minutes