Vanilla Ice Cream
Vanilla Ice Cream is a timeless, creamy dessert made with rich cream, egg yolks, and real vanilla. Whether enjoyed on its own or paired with pies, cakes, or brownies, this classic treat is a must-have for any dessert lover.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- 2 teaspoons pure vanilla extract
- Optional: 1 vanilla bean split and seeds scraped
Instructions
- Warm the milk and cream: In a medium saucepan, combine heavy cream and milk. Heat over medium until just steaming (do not boil).
- Whisk egg yolks and sugar: In a bowl, whisk egg yolks and sugar until pale and thickened.
- Temper the eggs: Slowly pour a bit of the warm cream mixture into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan.
- Cook custard: Stir constantly over low heat until the mixture thickens slightly and coats the back of a spoon (170–175°F). Do not boil.
- Add vanilla: Remove from heat. Stir in vanilla extract and vanilla bean seeds (if using).
- Chill: Pour custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate until fully chilled (at least 4 hours or overnight).
- Churn: Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
- Freeze: Transfer to an airtight container and freeze for 2–4 hours until firm.
Notes
- No ice cream maker? Pour chilled custard into a shallow dish, freeze, and stir vigorously every 30 minutes until smooth (about 3 hours).
- Add-ins like chocolate chips, crushed cookies, or berries can be folded in after churning.
- Keeps well in the freezer for up to 2 weeks.