🍨 Classic Vanilla Ice Cream (Custard-Based)
Ice cream maker required
📝 Ingredients:
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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5 large egg yolks
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1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
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Pinch of salt
🍲 Instructions:
1. Make the Custard Base:
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In a saucepan, heat the milk, cream, and half the sugar over medium heat until warm (not boiling).
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In a separate bowl, whisk the egg yolks with the remaining sugar until pale.
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Slowly pour some of the warm milk mixture into the yolks while whisking constantly to temper them.
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Pour the yolk mixture back into the saucepan with the rest of the milk/cream.
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Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C).
2. Strain and Chill:
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Remove from heat, stir in vanilla and salt.
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Strain the mixture through a fine sieve into a clean bowl.
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Chill completely in the fridge for at least 4 hours (preferably overnight).
3. Churn and Freeze:
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Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
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Transfer to a container and freeze for 2–4 hours until firm.
❄️ No-Churn Vanilla Ice Cream
Super simple, no machine required
📝 Ingredients:
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2 cups heavy cream
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1 (14-ounce) can sweetened condensed milk
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1 tablespoon vanilla extract
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Pinch of salt
🥄 Instructions:
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Whip the Cream:
In a large bowl, whip the cream to stiff peaks. -
Fold Gently:
In another bowl, mix the condensed milk, vanilla, and salt. Gently fold the whipped cream into this mixture until smooth. -
Freeze:
Pour into a loaf pan or container, smooth the top, and freeze for at least 6 hours or overnight.
🍦 Tips:
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For extra richness, use a vanilla bean pod or vanilla bean paste.
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Add-ins like chocolate chips, crushed cookies, or berries can be folded in after churning (or before freezing in no-churn).
Want a dairy-free or eggless version too?