Description
This classic vanilla ice cream recipe creates a rich and creamy dessert using a traditional custard base with real vanilla. The process involves gently heating cream and milk with sugar and vanilla, tempering egg yolks to make a smooth custard, chilling the mixture, and churning it to perfection. Whether you use an ice cream maker or opt for a no-churn method, you’ll enjoy a smooth, velvety homemade treat with a pure vanilla flavor.
Ingredients
Scale
Dairy and Eggs
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- 4 large egg yolks
Sweeteners and Flavoring
- 3/4 cup (150 g) granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
Instructions
- Prepare the Vanilla: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan containing the heavy cream and whole milk. If using vanilla extract instead, you will add it later in the process.
- Heat the Milk and Cream: Place the saucepan with cream, milk, and half of the granulated sugar over medium heat. Stir continuously until the mixture begins to simmer. Do not let it boil to prevent curdling.
- Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks with the remaining sugar until the mixture is pale and has thickened slightly.
- Temper the Eggs: Gradually pour about 1/2 cup of the hot milk and cream mixture into the egg yolks while continuously whisking. This step helps raise the temperature of the yolks without cooking them too quickly. Then, pour the tempered yolk mixture back into the saucepan.
- Cook the Custard: Return the saucepan to low heat and stir constantly. Heat the mixture gently until it thickens and reaches between 170°F to 175°F (77°C to 80°C) on a thermometer. Do not boil. Once thickened, remove immediately from heat to prevent scrambling.
- Add Vanilla Extract: If you used a vanilla bean in the beginning, remove the pod now. Stir in the vanilla extract if you are using it instead of the bean for flavor.
- Chill the Custard: Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits or vanilla pod remnants. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or preferably overnight for best flavor and texture.
- Churn the Ice Cream: Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you do not have an ice cream maker, pour the custard into a shallow dish and freeze, stirring vigorously every hour for 3 to 4 hours to break up ice crystals and mimic churning.
- Freeze and Serve: Transfer the churned ice cream into an airtight container and freeze for an additional 2 or more hours to firm up. Scoop and serve your creamy homemade vanilla ice cream as desired.
Notes
- Use fresh, high-quality vanilla bean or pure vanilla extract for the best flavor.
- Be careful not to boil the custard to avoid curdling.
- If you lack an ice cream maker, the no-churn method with stirring works well but take care to stir thoroughly.
- Cover custard with plastic wrap touching the surface to prevent a skin from forming while chilling.
- Chilling the custard overnight greatly improves texture and flavor development before churning.
