Homemade Vanilla Ice Cream
Creamy, rich vanilla ice cream made with simple ingredients.
15 mins
Prep Time
25 mins
Cook Time
6
Servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- 6 large egg yolks
Nutrition Facts
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Instructions
In a medium saucepan, combine the heavy cream, milk, half of the sugar, vanilla extract, and salt. Heat over medium heat until it just begins to simmer, then remove from heat.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Chef's Tips
- For a richer flavor, use vanilla bean instead of extract. Split the bean and scrape the seeds into the cream mixture.
- Ensure all utensils and bowls are clean to prevent the ice cream from crystallizing.
- If you don't have an ice cream maker, you can freeze the mixture and stir vigorously every 30 minutes until set.
- Add mix-ins like chocolate chips, nuts, or fruit during the last few minutes of churning.
- For a smoother texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.
