Making classic vanilla ice cream at home is a fun and delicious way to enjoy a timeless treat! Here’s a simple recipe that you can use, whether or not you have an ice cream maker.
Classic Vanilla Ice Cream Recipe
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- 5 large egg yolks
- Pinch of salt
Instructions:
1. Prepare the Custard Base:
- In a medium saucepan, combine 1 cup of milk and 3/4 cup of sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the milk is warm (but not boiling).
- While the milk mixture is heating, whisk the 5 egg yolks in a bowl until they become smooth and pale in color.
2. Temper the Egg Yolks:
- Once the milk mixture is warm, gradually pour a small amount (about 1/2 cup) of the warm milk into the egg yolks while whisking constantly. This step is called tempering and helps prevent the eggs from curdling.
- Slowly whisk the tempered egg yolks back into the saucepan with the rest of the milk and sugar mixture.
3. Cook the Custard:
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (this can take about 5-7 minutes). You can also check the custard by running your finger along the back of the spoon—if it leaves a clear trail, it’s done.
- Be careful not to let the mixture boil, as this could cause the eggs to scramble.
4. Strain and Cool:
- Once thickened, remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.
- Stir in the 2 cups of heavy cream, 1 tablespoon of vanilla extract, and a pinch of salt. The heavy cream will cool down the mixture, and the vanilla extract will give it that classic flavor.
5. Chill the Mixture:
- Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until it’s fully chilled. This step is crucial for a smooth texture.
6. Churn the Ice Cream (If Using an Ice Cream Maker):
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- When it’s done, the ice cream will be soft-serve consistency. If you prefer a firmer texture, transfer the ice cream to a lidded container and freeze for an additional 2-4 hours.
7. Without an Ice Cream Maker:
- If you don’t have an ice cream maker, you can freeze the chilled custard in a lidded container. Every 30 minutes, stir the mixture with a fork for the first 3-4 hours to break up ice crystals and ensure a smooth texture. Once firm, it’s ready to enjoy!
Serve:
- Scoop and serve your homemade vanilla ice cream in bowls or cones. It’s perfect on its own or as a topping for pies, brownies, or other desserts.
Enjoy your creamy, homemade vanilla ice cream! Would you like to add any toppings or mix-ins, like chocolate chips or fruit, to your ice cream?