Description
Classic Vanilla Ice Cream is a rich and creamy dessert made with a smooth custard base featuring heavy cream, whole milk, and egg yolks, infused with pure vanilla extract. This traditional recipe is perfect for those who appreciate the authentic homemade taste of vanilla ice cream, churned to a velvety texture and frozen to perfection.
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- Pinch of salt
Flavoring
- 1 tablespoon pure vanilla extract
Instructions
- Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
- Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks and a pinch of salt until smooth and pale.
- Temper the Eggs: Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to gently raise the temperature of the eggs and prevent curdling.
- Combine Mixtures: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously to blend.
- Thicken Custard: Return the saucepan to the stove over medium-low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, reaching about 170°F (77°C). Ensure not to boil.
- Add Vanilla: Remove custard from heat and stir in the pure vanilla extract thoroughly.
- Strain Custard: Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps or curdled bits for a smooth texture.
- Cool and Chill: Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully chill.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream achieves a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to a container and freeze for at least 4 hours to firm up before serving.
- Serve and Enjoy: Scoop the classic vanilla ice cream into bowls or cones and enjoy the creamy homemade treat.
Notes
- Use fresh, high-quality vanilla extract for the best flavor.
- Tempering the eggs is crucial to avoid scrambling during cooking.
- Ensure the custard does not boil to prevent curdling.
- Chill the custard thoroughly before churning to improve texture.
- You can customize by adding mix-ins like chocolate chips or fruit after churning.
