Description
Classic Vanilla Ice Cream is a creamy, rich dessert made from a smooth custard base infused with pure vanilla extract. This homemade ice cream combines heavy cream, whole milk, sugar, and egg yolks to create a luscious treat perfect for any occasion. Churned in an ice cream maker and frozen to perfection, it offers a delightful balance of sweetness and creaminess.
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- Pinch of salt
- 1 tablespoon pure vanilla extract
Instructions
- Heat Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks and salt together until smooth and combined.
- Temper the Eggs: Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to gently warm the eggs and prevent curdling.
- Combine Mixtures: Slowly pour the egg yolk mixture back into the saucepan with the rest of the hot cream, whisking continuously to blend well.
- Cook Custard: Return the saucepan to the stove over medium-low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, reaching about 170°F (77°C).
- Add Vanilla Extract: Remove the custard from heat and stir in the pure vanilla extract to infuse flavor.
- Strain Custard: Pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits or lumps for a smooth texture.
- Chill the Custard: Allow the custard to cool to room temperature, then refrigerate it for at least 4 hours or overnight to fully chill and develop flavor.
- Churn Ice Cream: Once chilled, pour the custard into an ice cream maker and churn following the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze for Firmness: Transfer the churned ice cream into a container and freeze for at least 4 hours to firm up before serving.
- Serve: Scoop the classic vanilla ice cream into bowls or cones and enjoy the creamy, homemade delight.
Notes
- Tempering the eggs is crucial to avoid scrambled eggs and ensure a smooth custard.
- Using a fine mesh strainer improves the texture by removing any lumps or cooked egg bits.
- For a richer taste, use high-quality vanilla extract.
- Chilling the custard thoroughly before churning helps produce a better texture.
- If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until firm.
