Vanilla Ice Cream (Printable)
Rich and creamy frozen dessert made with fresh cream and vanilla, perfect for cooling down on warm days.
# Ingredient List:
→ Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - Pinch of salt
→ Flavor
05 - 1 tablespoon pure vanilla extract
→ Enrichment
06 - 5 large egg yolks
# How to Make:
01 - In a saucepan, combine heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling.
02 - In a separate mixing bowl, lightly whisk the egg yolks until smooth.
03 - Gradually pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to prevent scrambling.
04 - Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon, reaching 170–175°F (76–80°C).
05 - Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated.
06 - Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
07 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
08 - Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 2 hours before serving to achieve the desired scoopable texture.
# Helpful Tips:
01 -
- The custard base creates a silkier texture than any store bought pint could dream of achieving.
- You control every single ingredient, which means no weird stabilizers and real vanilla flavor that actually sings.
02 -
- Skipping the overnight chill results in a greasy texture because the fat does not emulsify properly when rushed.
- Straining the custard is the step that separates gritty homemade ice cream from something truly elegant and smooth.
03 -
- The custard should coat the back of a spoon like a thin veil and when you draw your finger through it the line should hold clean without dripping.
- Chill your storage container in the freezer before transferring the churned ice cream so it does not start melting on contact.