Description
Classic Vanilla Ice Cream is a rich, creamy frozen dessert made with simple ingredients like cream, milk, sugar, and real vanilla. Perfect on its own or as a base for sundaes and pies, this timeless treat delivers a smooth texture and pure vanilla flavor that never goes out of style. It uses a custard-style base with egg yolks for extra richness, creating a luscious and velvety ice cream that’s ideal for any occasion.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
- 5 large egg yolks (optional but recommended)
Instructions
- Heat Cream and Milk: In a medium saucepan over medium heat, combine the heavy cream, milk, and a pinch of salt. Warm the mixture until hot but not boiling, which prepares the base for tempering the eggs without scrambling them.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and thick. This step is essential for creating a smooth custard texture.
- Temper the Eggs: Slowly pour about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. This gradual warming prevents the eggs from curdling when added to the hot liquid.
- Combine Mixtures: Slowly whisk the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, ensuring everything is well combined.
- Cook Custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches about 170–175°F. Avoid boiling to prevent curdling.
- Remove and Add Vanilla: Remove the saucepan from heat and stir in the pure vanilla extract to infuse the custard with classic vanilla flavor.
- Strain and Chill: Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps or cooked egg bits. Let it cool slightly, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned ice cream to a lidded container and freeze for 2–4 hours until firm and scoopable.
Notes
- For a quicker version, omit the egg yolks and simply whisk the sugar into the cream, milk, salt, and vanilla before churning.
- Add-ins such as chocolate chips, crushed cookies, or fruit can be stirred in during the last few minutes of churning for added texture and flavor.
- If you don’t have an ice cream maker, freezing the mixture and stirring every 30 minutes to break up ice crystals can be an alternative method.
