Description
Classic Vanilla Ice Cream is a rich, creamy dessert made from a custard base infused with real vanilla. This recipe uses heavy cream, whole milk, egg yolks, and either a vanilla bean or vanilla extract to create a smooth and luscious ice cream that’s 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
- 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 both the seeds and the pod to a saucepan along with the cream and milk. If using vanilla extract, hold off on adding it until later.
- Heat the Milk and Cream: Place the cream, milk, and half of the sugar in the saucepan. Heat over medium, stirring occasionally, until the mixture starts to simmer but does not boil.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks together with the remaining half of the sugar until the mixture becomes 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 continuously. This prevents the eggs from scrambling. Then, pour the tempered eggs back into the saucepan with the rest of the milk mixture.
- Cook the Custard: Cook the combined mixture over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and reaches between 170–175°F (77–80°C). Remove immediately to avoid curdling.
- Add Vanilla Extract: If you are using vanilla extract instead of a bean, stir it in now once the custard is off the heat.
- Chill the Custard: Strain the custard through a fine sieve into a clean bowl to remove any solids and the vanilla pod. Cover the custard with plastic wrap, pressing it directly onto the surface, and chill for at least 4 hours or overnight for best results.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy. If you do not have an ice cream maker, pour the custard into a shallow dish and freeze, stirring vigorously every hour to break up ice crystals, for 3–4 hours.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2 more hours to firm up before serving. Scoop and enjoy your homemade classic vanilla ice cream.
Notes
- Using a vanilla bean gives the ice cream a more intense vanilla flavor and beautiful specks, but vanilla extract works well too.
- Do not let the custard boil or the eggs will curdle; thickening at low heat ensures a smooth texture.
- Chilling the custard thoroughly before churning helps the ice cream freeze evenly and improves texture.
- If you do not have an ice cream maker, regular stirring during freezing helps prevent large ice crystals.
- For a richer ice cream, you can substitute some whole milk with more heavy cream.
- Store the ice cream in an airtight container to avoid freezer burn and maintain freshness.
