Description
This classic vanilla ice cream recipe yields a rich, creamy, and velvety dessert made from scratch using a custard base infused with real vanilla. The smooth texture is achieved by tempering egg yolks and slow cooking the custard before churning it into a luscious ice cream perfect for any occasion.
Ingredients
Scale
Custard Base
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- 3/4 cup (150 g) granulated sugar, divided
- 4 large egg yolks
Flavoring
- 1 vanilla bean (or 2 tsp pure vanilla extract)
Instructions
- Prepare the Vanilla: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan along with the cream and milk. If using vanilla extract, hold off adding it until later in the process.
- Heat the Milk and Cream: Warm the cream, milk, and half of the sugar (about 3/8 cup) over medium heat, stirring occasionally until the mixture just reaches a simmer. Avoid boiling to prevent curdling.
- Whisk the Egg Yolks: In a separate bowl, vigorously whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened, ensuring the sugar is well dissolved.
- Temper the Eggs: Slowly drizzle about half a cup of the hot milk and cream mixture into the yolks while whisking continuously to gently raise the temperature and prevent scrambling. Then, pour this tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook the Custard: Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and reaches between 170°F and 175°F (77–80°C). The custard should coat the back of a spoon. Remove immediately from heat to avoid curdling.
- Add Vanilla Extract: If using vanilla extract instead of a vanilla bean, stir it into the warm custard now to infuse the flavor.
- Chill the Custard: Pour the custard through a fine-mesh strainer into a clean bowl to remove the vanilla pod and any cooked egg bits. Cover tightly with plastic wrap pressed against the surface to prevent a skin from forming. Chill for at least 4 hours, preferably overnight.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. For a no-churn option, place the custard in a shallow dish and freeze, stirring every hour for 3 to 4 hours to break up ice crystals and create a creamy texture.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. When ready to serve, scoop into bowls or cones and enjoy your homemade, classic vanilla ice cream!
Notes
- Using a vanilla bean offers a more intense and authentic vanilla flavor, but vanilla extract is a convenient substitute.
- Do not let the custard boil to avoid curdling the eggs.
- Chilling the custard thoroughly before churning is essential for the best texture.
- If you don’t have an ice cream maker, the no-churn method produces a good homemade ice cream, though the texture might be slightly less smooth.
- For creamier results, make sure to churn until the mixture is the consistency of soft-serve before freezing.
- Prep Time: 4 hours 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
