Classic Vanilla Ice Cream Recipe
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks
Instructions:
- Prepare the vanilla mixture:
In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Add the vanilla bean seeds and the pod (if using). Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for 15 minutes. - Whisk the egg yolks:
In a bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and thick. - Temper the egg yolks:
Slowly ladle a small amount of the hot cream mixture into the egg yolks while whisking constantly. Gradually add more until the yolks are warmed. - Cook the custard:
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not let it boil. - Strain and chill:
Remove from heat and strain the custard through a fine mesh sieve into a clean bowl. Stir in the vanilla extract (if using instead of the vanilla bean). Cover and refrigerate for at least 4 hours or overnight. - Churn the ice cream:
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. - Freeze until firm:
Transfer the churned ice cream to an airtight container and freeze for 2-4 hours to firm up. - Serve:
Scoop and enjoy your creamy homemade vanilla ice cream!
This recipe yields a rich, classic vanilla flavor perfect on its own or as a pairing with your favorite desserts. Let me know if you’d like tips for variations or mix-ins!
