Description
Classic Vanilla Ice Cream is a rich and creamy homemade treat made with real vanilla beans or pure vanilla extract, heavy cream, whole milk, and egg yolks. Its smooth texture and authentic vanilla flavor make it a perfect dessert for any occasion. This recipe involves making a custard base, chilling it, then churning to achieve a luscious, scoopable ice cream.
Ingredients
Scale
Ice Cream Base
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- 3/4 cup (150 g) granulated sugar, divided
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
Instructions
- Prepare the Vanilla: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add the seeds and the vanilla pod to a saucepan along with the cream and milk. If using vanilla extract, wait to add it later in the process.
- Heat the Milk and Cream: Place the cream, milk, and half of the sugar in the saucepan over medium heat. Stir continuously until the mixture reaches a gentle simmer, making sure it does not boil.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale in color and slightly thickened.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot milk and cream mixture into the egg yolks while whisking constantly to prevent curdling. Then, pour this tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook the Custard: Cook over low heat, stirring constantly, until the custard thickens and reaches a temperature between 170–175°F (77–80°C). Be careful not to overheat or boil. Once thickened, immediately remove from heat.
- Add Vanilla Extract: If using vanilla extract instead of a bean, stir it into the custard after removing it from heat.
- Chill the Custard: Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. For a no-churn option, freeze the custard in a shallow dish, stirring vigorously every hour for 3 to 4 hours to break up ice crystals.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours until firm. Scoop and enjoy your homemade classic vanilla ice cream.
Notes
- Use a candy or instant-read thermometer for accurate custard temperature.
- For a stronger vanilla flavor, use quality vanilla beans rather than extract.
- If you don’t have an ice cream maker, the no-churn method works well but requires more stirring during freezing to maintain creaminess.
- Be careful not to overheat the custard to prevent curdling.
- Storing the ice cream in an airtight container helps prevent ice crystals and freezer burn.
