Description
A classic recipe for creamy, homemade vanilla ice cream that’s perfect for any dessert or enjoyed on its own.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 5 egg yolks
- Pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir gently until sugar dissolves and the mixture is warm but not boiling.
- Whisk the egg yolks in a medium bowl until lighter in color.
- Slowly pour about one cup of the warm cream mixture into the yolks while whisking, to temper the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisk to combine.
- Return the pan to low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
- Remove from heat and stir in vanilla extract and a pinch of salt. Taste and adjust salt if needed.
- Allow to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or overnight.
- Churn the custard in an ice cream maker until soft-serve consistency.
- Transfer to an airtight container, cover with parchment paper, seal, and freeze until firm (4-6 hours).
- Let sit at room temperature for 5-10 minutes before scooping to serve.
Notes
For best texture, store in a shallow container and use good quality vanilla extract for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 350
- Sugar: 22g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg
Keywords: vanilla ice cream, homemade ice cream, dessert, custard