Vanilla Ice Cream Recipe

I decided to make homemade vanilla ice cream ’cause sometimes you just need a sweet break, and trust me, messing around with cream, milk, eggs, and vanilla is as fun as it sounds.

So here’s what i did: I gathered 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 4 large egg yolks, 1 vanilla bean (or 1 teaspoon vanilla extract if you’re low-key) and 1/4 teaspoon salt. First, i warmed up the heavy cream, whole milk, salt and that split vanilla bean (scraping out the seeds) in a medium saucepan over medium heat until it was nearly boiling. (If you’re using vanilla extract, save it for a bit later.) While that was going on, i whisked together the egg yolks and sugar in another bowl until the mixture looked a little lighter and smooth. Then, i trickled a little hot milk mixture into the egg yolks while whisking non-stop to keep the eggs from curdling, and after a few spoonfuls, i poured in the rest. I put the mix back in the saucepan and cooked it on low heat, stirring constantly until the custard thickened enough to coat the back of a spoon—be sure not to let it boil or you’ll end up with scrambled eggs! If you opted for vanilla extract, i stirred that in now after taking it off the heat. Next, i strained the custard through a fine sieve to ditch any cooked bits or vanilla bean remnants, let it cool to room temperature, then covered it and chilled it in the fridge for at least 3 to 4 hours (overnight is even better). Finally, i poured the chilled custard into my ice cream maker and churned it for about 20 to 25 minutes until it got thick and creamy, then moved it into an airtight container and froze it a couple more hours to firm up before enjoying every spoonful.

I think my vanilla ice cream recipe uses a base of heavy cream and whole milk that gives it a rich texture. I love that combining it with egg yolks and sugar add energy, while a pinch of salt and vanilla enhance the nutritional balance and flavor just right.

Ingredients

• Heavy cream supplies rich fats and smooth texture that gives the ice cream luxurious mouthfeel.
• Whole milk contributes creaminess along with essential proteins and minerals that enhance flavor balance.
• Granulated sugar sweetens the mixture while adding texture and preserving a delectably smooth finish.
• Egg yolks naturally thicken the custard and intensify flavour resulting in creamy rich ice cream.
• Vanilla bean adds an aromatic subtle warmth and a signature flavour that distinguishes this dessert.
• Salt lifts and balances the overall taste highlighting the sweetness and natural cream flavors.
• Chopped nuts, chocolate chips or fruit can be mixed in for extra texture and flavour.

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• 1/4 teaspoon salt

How to Make this

1. In a medium saucepan, combine the heavy cream, whole milk, salt and the split vanilla bean with its scraped seeds (if you’re using vanilla extract just use it later) and heat over medium heat until it nearly reaches a boil.

2. Meanwhile, in a separate bowl, whisk together the egg yolks and granulated sugar until the mixture looks a bit lighter and smooth.

3. Once the milk mixture is hot, slowly pour a small amount into the egg yolk mixture while whisking constantly to prevent the eggs from curdling.

4. After a few spoonfuls have been mixed in, pour the rest of the milk mixture into the egg yolks and sugar, stirring continuously.

5. Return the entire mixture to the saucepan and cook on low heat, stirring constantly until the custard thickens enough to coat the back of a spoon (be careful not to let it boil, or the eggs might scramble).

6. If you opted for vanilla extract instead of the bean, stir it in now once you remove the custard from the heat.

7. Strain the custard through a fine sieve into a clean bowl to remove any cooked bits or the vanilla bean remnants.

8. Allow the strained custard to cool to room temperature before covering it and letting it chill in the fridge for at least 3 to 4 hours, though overnight is best.

9. Pour the chilled custard into your ice cream maker and churn according to the manufacturers instructions usually for about 20-25 minutes until it gets thicker and creamy.

10. Transfer the churned ice cream into an airtight container and freeze for a couple of hours to firm up before serving enjoy your homemade vanilla ice cream!

Equipment Needed

1. Medium saucepan (to heat and combine the cream, milk, salt, and vanilla)
2. Whisk (for beating the egg yolks and sugar together)
3. Mixing bowl (for combining the egg yolks and sugar before tempering)
4. Fine sieve (for straining the custard to remove any cooked bits and vanilla bean remnants)
5. Ice cream maker (to churn the custard into ice cream)
6. Airtight container (for freezing the churned ice cream to firm it up)
7. Measuring cups and spoons (to accurately measure all the ingredients)

FAQ

• Q: How do I prep the vanilla bean for the recipe?
  A: First split the vanilla bean down the middle and scrape out the seeds. Those little bits are what give the ice cream its flavor.
• Q: Can I replace the vanilla bean with vanilla extract?
  A: Yup, if you dont have a vanilla bean you can use 1 teaspoon of vanilla extract and still get a tasty ice cream.
• Q: Do I have to temper the egg yolks before mixing with the hot cream?
  A: Yes, its a good idea to warm up the yolks slowly with some of the hot cream to stop them from curdling.
• Q: How long should I churn the ice cream in the maker?
  A: Typically it takes about 20-25 minutes in an ice cream maker, but you should stop when it reaches a soft-serve consistency.
• Q: What can I do if my ice cream feels too soft after churning?
  A: You can put it in the freezer for a couple hours to firm it up a bit more before serve.

Vanilla Ice Cream Recipe Substitutions and Variations

• If you dont have heavy cream, you can combine 3/4 cup whole milk with 1/4 cup melted butter to mimic its richness
• Whole milk could be swapped with coconut milk or almond milk for a lighter, non-dairy version, but the flavor might change a bit
• For granulated sugar, you might use an equal amount of coconut sugar or even maple syrup – just be aware that syrup will add extra moisture
• If you dont have egg yolks or you want a lighter custard, you can try using a thickener like 1 tablespoon of cornstarch mixed in, though it might alter the smooth texture slightly
• No vanilla bean? You can also use a bit more vanilla extract if needed, or replace it with a few drops of almond extract for a different twist

Pro Tips

1. Try warming up the milk and cream slowly and be real careful when you mix in the egg yolk mixture. If you add the hot milk too fast, theres a high chance that your eggs could scramble. Trust me, a slow pour is worth the extra time.

2. After you cook the custard on low heat, strain it through a fine sieve. This seems like an extra step but it helps get rid off any little cooked bits that might mess up the smooth texture of your ice cream.

3. If you can, use a real vanilla bean instead of vanilla extract. The bean infuses the custard with a more natural flavour and makes your ice cream taste way better. Just remember if you dont have a bean, vanilla extract works just fine too.