Description
Indulge in this classic vanilla ice cream recipe, a rich and creamy dessert that’s both timeless and versatile. Perfect for enjoying as is or enhancing with your favorite toppings, this homemade treat will impress every time. Follow this simple step-by-step guide to create a smooth, velvety ice cream that’s sure to become a family favorite.
Ingredients
Custard Base:
2 cups (500 ml) heavy cream
1 cup (250 ml) whole milk
3/4 cup (150 g) granulated sugar
1 vanilla bean (or 2 tsp pure vanilla extract)
4 large egg yolks
Instructions
- Prepare the Vanilla
- If using a vanilla bean, split it and scrape out the seeds. Add seeds and pod to a saucepan with the cream and milk. (If using vanilla extract, add it later.)
- Heat the Milk and Cream
- Heat cream, milk, and half the sugar over medium heat, stirring until it simmers (don’t boil).
- Whisk the Egg Yolks
- Whisk egg yolks with remaining sugar until pale and slightly thickened.
- Temper the Eggs
- Slowly pour 1/2 cup hot milk mixture into the yolks while whisking, then return to the saucepan.
- Cook the Custard
- Stir constantly over low heat until thickened (170–175°F/77–80°C). Remove from heat immediately.
- Add Vanilla Extract
- Stir in vanilla extract if not using a bean.
- Chill the Custard
- Strain the mixture into a bowl, cover with plastic wrap, and chill for at least 4 hours or overnight.
- Churn the Ice Cream
- Churn in an ice cream maker per the manufacturer’s instructions. For no-churn, freeze in a shallow dish, stirring hourly for 3–4 hours.
- Freeze and Serve
- Transfer to an airtight container and freeze for 2+ hours. Scoop and enjoy!
Notes
Variations: Add cocoa powder, instant coffee, or mix-ins like nuts or fruit.
Dairy-Free Option: Use coconut cream and almond milk.
Store in the freezer for up to 2 weeks. Soften at room temperature for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Chill Time: 4 hours (minimum)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 6–8 servings
