Creamy Treat with Vanilla (Printable)

A rich, velvety vanilla frozen delight ideal for warm days or special occasions.

# Ingredient List:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 3/4 cup granulated sugar

→ Flavorings

04 - 1 tablespoon pure vanilla extract
05 - Pinch of fine sea salt

→ Eggs

06 - 4 large egg yolks

# How to Make:

01 - Combine milk, heavy cream, and half of the sugar in a medium saucepan. Heat over medium heat until just steaming, not boiling.
02 - Whisk egg yolks with the remaining sugar and salt in a separate bowl until pale and slightly thickened.
03 - Gradually pour the hot milk mixture into the yolks, whisking constantly to temper the eggs and prevent curdling.
04 - Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170-175°F). Do not boil.
05 - Remove from heat and stir in vanilla extract until fully incorporated.
06 - Pour the custard through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 3 hours or overnight.
07 - Churn the chilled custard in an ice cream maker according to manufacturer's instructions until thick and creamy.
08 - Transfer to a lidded container and freeze for at least 4 hours until firm.
09 - Let sit at room temperature for a few minutes before scooping and serving.

# Helpful Tips:

01 -
  • The texture is impossibly smooth, better than anything from the grocery store freezer aisle
  • You can customize it endlessly with mix-ins or keep it elegantly simple
  • Making it from scratch feels like magic every single time
02 -
  • Patience during the chilling phase is nonnegotiable because warm custard turns into icy crystals instead of creamy dreams
  • The custard stage is where most people mess up, so keep that heat low and stir without pause
03 -
  • Chill your ice cream canister in the freezer for 24 hours before churning for the best results
  • Use room temperature eggs when whisking with sugar for better incorporation

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