Description
Vanilla Ice Cream is a rich and creamy classic made with a custard base of cream, milk, sugar, and egg yolks, infused with pure vanilla. Smooth and versatile, it’s perfect on its own or paired with pies, cakes, and other desserts.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (divided)
- 4 large egg yolks
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
Instructions
In a medium saucepan, combine milk, heavy cream, and half the sugar. Heat over medium until steaming but not boiling.
- In a bowl, whisk egg yolks with remaining sugar until pale and smooth.
- Slowly pour some hot milk mixture into yolks, whisking constantly to temper. Gradually return yolk mixture to saucepan.
- Cook over medium-low, stirring, until mixture thickens and coats a spoon (170–175°F / 77–80°C).
- Remove from heat, stir in vanilla and salt.
- Strain through a fine mesh sieve into a clean bowl. Let cool slightly, then cover and refrigerate at least 4 hours or overnight.
- Churn chilled custard in an ice cream maker according to manufacturer’s instructions until thick and creamy.
- Transfer to a freezer-safe container, cover, and freeze for 2–4 hours until firm.
Notes
- Chill custard thoroughly before churning for best texture.
- Straining ensures a silky base without egg bits.
- For Philadelphia-style (eggless) vanilla ice cream, skip yolks and increase cream.
- Add mix-ins like chocolate chips or nuts in the last few minutes of churning.
- Let ice cream sit at room temp 5–10 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 135mg
