Description
This Classic Vanilla Ice Cream recipe produces a rich, creamy homemade treat using simple ingredients like heavy cream, whole milk, sugar, eggs, and real vanilla. The custard base is gently cooked and chilled, then churned to create smooth, velvety ice cream perfect for any occasion.
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
- 4 large egg yolks
Flavoring
- 1 vanilla bean (split and seeds scraped) or 2 tsp pure vanilla extract
Instructions
- Prepare the Vanilla: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both seeds and pod to a saucepan along with the cream and milk. If using vanilla extract, it will be added later in the process.
- Heat the Milk and Cream: In the saucepan with the cream, milk, and half of the sugar, heat over medium heat while stirring occasionally. Warm the mixture until it just begins to simmer, making sure it does not boil.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks together with the remaining sugar until the mixture becomes pale and slightly thickened. This prepares the yolks for tempering.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot milk and cream mixture into the egg yolks while continuously whisking to gradually raise their temperature without scrambling. Then, pour this mixture back into the saucepan with the remaining milk and cream.
- Cook the Custard: Return the saucepan to low heat and stir constantly to prevent curdling. Cook until the custard thickens enough to coat the back of a spoon and reaches an internal temperature of 170–175°F (77–80°C). Immediately remove from heat to avoid overcooking.
- Add Vanilla Extract: If you are using vanilla extract instead of a vanilla bean, stir it into the custard now.
- Chill the Custard: Strain the custard through a fine mesh sieve into a clean bowl to remove vanilla pods and any cooked egg bits. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to fully chill and develop flavor.
- 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 method, freeze the mixture in a shallow container, stirring vigorously every hour for 3–4 hours to break up ice crystals.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for an additional 2 or more hours to firm up. Scoop and enjoy your classic homemade vanilla ice cream!
Notes
- Using real vanilla beans provides the best flavor and beautiful specks in the ice cream, but pure vanilla extract works well too.
- Do not let the milk mixture boil to avoid curdling the custard.
- Ensure the custard temperature does not exceed 175°F to prevent scrambling the eggs.
- Covering the custard directly with plastic wrap while chilling prevents a skin from forming.
- If you don’t have an ice cream maker, the no-churn freezing and stirring method will still produce delicious results.
- Leftover ice cream can be stored in the freezer for up to one week for optimal freshness.
