Homemade Vanilla Ice Cream
A delightful and creamy treat bringing the nostalgia of childhood summers right into your kitchen, perfect for any occasion.
Ingredients
Base Ingredients
- 2 cups heavy cream Provides rich, creamy texture.
- 1 cup whole milk Gives the ice cream a silky smoothness.
- 3/4 cup granulated sugar Balances the rich creaminess.
- 1 vanilla bean vanilla bean (or 2 tsp pure vanilla extract) Infuses the ice cream with natural vanilla flavor.
- 4 large egg yolks Enriches the texture and flavor.
- 1 pinch salt Enhances all flavors.
Instructions
Preparation of Base
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until hot but do not boil.
- Split the vanilla bean in half lengthwise and scrape out the seeds. Add both seeds and the empty pod to the saucepan, or add vanilla extract after removing from heat.
- In a separate bowl, whisk together the egg yolks with a pinch of salt until pale and thickened.
- Gradually pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the entire egg mixture back into the saucepan and cook over low heat, stirring constantly, for about 5-10 minutes until thickened.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod.
Chilling and Churning
- Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, or freeze in an airtight container, stirring every 30-60 minutes.
Final Freezing
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
Ensure all ingredients are very cold before starting for creaminess. Consider adding chocolate chips or fruits for variations. Don’t rush chilling and churning for the best texture.