Description
A creamy and delicious homemade vanilla ice cream recipe that’s perfect for satisfying your sweet tooth.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (or 1 tbsp pure vanilla extract)
- 5 large egg yolks
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, combine the heavy cream, milk, and half of the sugar.
- Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the saucepan. (If using extract, add later.)
- Heat the mixture until it begins to steam, not boil. Remove from heat and let the vanilla bean steep for 30 minutes.
- In a bowl, whisk egg yolks with the remaining sugar and a pinch of salt until pale and creamy.
- Slowly pour the warm cream mixture into the yolks, whisking constantly to temper.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F/77°C).
- Strain the custard through a fine mesh sieve into a clean bowl. Discard the vanilla pod. If using extract, stir it in now.
- Let the custard cool completely, then cover and refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for at least 2 hours before serving.
Notes
- For a richer flavor, use high-quality vanilla bean.
- This ice cream can be mixed with various toppings after freezing.
- Store leftovers in an airtight container in the freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg