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Vanilla ice cream Recipe

American · Dessert · 30 min total

A classic, creamy homemade vanilla ice cream with a rich custard base and real vanilla flavor. Perfect for any occasion.

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. In a medium saucepan, combine heavy cream, milk, and half of the sugar. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream mixture; add the pod as well. Heat over medium heat until mixture is hot and steaming, but not boiling.
2. In a separate bowl, whisk egg yolks with remaining sugar and salt until pale and thick.
3. Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper. Then pour the egg mixture back into the saucepan.
4. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not let it boil.
5. Remove from heat. If using vanilla extract, stir it in now. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod.
6. Let the custard cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
7. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Tips

• For best texture, let the ice cream soften at room temperature for 5-10 minutes before scooping.
• Store in an airtight container with a layer of plastic wrap directly on the surface to prevent ice crystals.
• If you don't have an ice cream maker, you can freeze the custard in a shallow dish and stir every 30 minutes until frozen.

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