Description
A rich and creamy homemade vanilla ice cream with a smooth custard base and deep vanilla flavor, perfect for a classic frozen treat.
Ingredients
- Heavy cream 2 cups
- Whole milk 1 cup
- Granulated sugar 3/4 cup
- Pure vanilla extract 1 tablespoon
- Salt 1/8 teaspoon
- Large egg yolks 4
Instructions
- Heat heavy cream, milk, and half the sugar in a saucepan until steaming but not boiling.
- Whisk egg yolks with remaining sugar until pale and thick.
- Slowly add warm cream mixture to yolks while whisking to temper.
- Return mixture to saucepan and cook over low heat until it thickens and coats a spoon.
- Remove from heat and stir in vanilla extract and salt.
- Strain into a bowl and cool to room temperature, then refrigerate at least 4 hours or overnight.
- Churn in an ice cream maker until soft-serve consistency.
- Transfer to a container and freeze for at least 4 hours before serving.
Notes
- Chill mixture thoroughly before churning for best texture.
- Use real vanilla for deeper flavor.
- Do not boil the custard to avoid curdling.
- Add mix-ins during final churning stage.
- Store in airtight container up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 160 mg
