Homemade Vanilla Ice Cream (Printable Version)
Rich and creamy vanilla ice cream made with a classic custard base. Perfect for summer days and dessert cravings.
# Ingredient List:
→ Custard Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 5 large egg yolks
05 - 1 tablespoon pure vanilla extract
06 - 1/4 teaspoon salt
# How to Make:
01 - In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium until the mixture is steaming but not boiling.
02 - In a separate mixing bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture is pale and slightly thickened.
03 - Gradually whisk the hot cream mixture into the yolk mixture to temper the eggs, then pour the combined mixture back into the saucepan.
04 - Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, reaching 170–175°F (77–80°C).
05 - Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated.
06 - Strain the custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
07 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, approximately 20–25 minutes, until thick and creamy.
08 - Transfer the churned ice cream to a lidded freezer-safe container and freeze for at least 2 hours until firm.
# Expert Tips:
01 -
- The custard base creates a texture so silky it rivals any artisan shop, and once you master it, every flavor variation opens up to you.
- It uses simple pantry ingredients, no stabilizers or mystery additives, just honest cream, eggs, sugar, and real vanilla.
02 -
- If you pour hot cream into the yolks too fast, you will end up with sweet scrambled eggs, so add it gradually and never stop whisking.
- The overnight chill is not optional if you want the best texture, because fully chilled custard churns faster and produces smaller ice crystals for smoother results.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream, because a cold container prevents the outer layer from melting and refreezing into ice chunks.
- A splash of vodka mixed into the chilled custard before churning keeps the finished ice cream softer straight from the freezer, since alcohol does not freeze solid at home freezer temperatures.