Description
A rich, creamy vanilla ice cream made with a custard base of egg yolks, cream, and milk. Silky smooth and deeply flavored with real vanilla, this classic dessert is easy to make at home and perfect for pairing with baked goods, fruit, or enjoying all on its own.
Ingredients
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2 cups heavy cream
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1 cup whole milk
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⅔ cup granulated sugar
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Pinch of salt
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6 large egg yolks
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2 teaspoons vanilla extract
Instructions
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In a saucepan over medium-low heat, combine cream, milk, sugar, and salt. Stir and heat until sugar dissolves, about 3–5 minutes. Remove from heat.
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In a separate bowl, whisk the egg yolks. Slowly drizzle in ½ cup of the hot milk mixture while whisking to temper the eggs.
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Return the tempered yolks to the saucepan. Cook on medium-low, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–8 minutes). Do not boil.
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Remove from heat. Stir in vanilla extract.
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Strain through a fine mesh sieve into a bowl. Cool to room temperature, then cover and chill for 3–4 hours or overnight.
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Pour into ice cream maker and churn for 20–30 minutes until soft-serve consistency.
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Serve immediately or freeze 2–4 hours for a firmer texture.
Notes
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Chill custard base thoroughly before churning for best texture.
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Use pure vanilla extract or vanilla bean paste for deeper flavor.
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Straining the custard ensures a smooth final product.
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Let frozen ice cream sit at room temperature for 5–10 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: American