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Classic Vanilla Ice Cream Recipe

American · Dessert · 25 min total

A rich and creamy homemade vanilla ice cream made with a custard base, perfect for a refreshing dessert.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 5 large egg yolks
• 1/4 teaspoon salt

Instructions

1. Split the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine the cream, milk, half the sugar (6 tablespoons), vanilla bean pod and seeds. Heat over medium until steaming, stirring occasionally. Do not boil.
2. In a bowl, whisk the egg yolks with the remaining sugar and salt until pale and thick.
3. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan.
4. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F on a thermometer). Do not let it boil.
5. Remove from heat and strain through a fine-mesh sieve into a clean bowl. Discard the vanilla pod. Stir in vanilla extract if using instead of vanilla bean.
6. Let the custard cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
7. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until soft-serve consistency.
8. Transfer to an airtight container and freeze for at least 4 hours until firm.

Tips

• For best texture, let the ice cream soften at room temperature for 5-10 minutes before scooping.
• Store in a covered container with plastic wrap pressed directly onto the surface to prevent ice crystals.

More about Frozen desserts and ice cream →

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