Homemade Vanilla Ice Cream (Print View)
A rich, homemade vanilla ice cream with a smooth custard base. Perfectly creamy and endlessly customizable.
# What You Need:
→ 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 Steps:
01 - In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat, stirring occasionally, 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 turns pale and becomes slightly thickened.
03 - Gradually whisk the hot cream mixture into the yolk mixture in a slow, steady stream to temper the eggs without scrambling them. Once combined, pour the entire 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 an internal temperature of 170°F to 175°F.
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 to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
07 - Pour the thoroughly chilled custard into an ice cream maker and churn according to the manufacturer's instructions, approximately 20 to 25 minutes, until the mixture is thick and creamy.
08 - Transfer the churned ice cream to a lidded freezer-safe container, smooth the top, and freeze for at least 2 hours or until firm enough to scoop.
# Expert Hints:
01 -
- The custard base creates a texture that puts most store bought pints to shame, rich and slow melting on your tongue.
- Once you master this vanilla foundation, every flavor variation becomes a simple twist away.
02 -
- Rushing the chill step is the number one reason homemade ice cream turns out grainy, so give that custard a proper overnight rest in the fridge.
- If you add mix ins before churning they will sink and freeze into a solid layer at the bottom, always fold them in after churning.
03 -
- The custard should coat the back of your wooden spoon like a thin layer of paint, and if you have a thermometer aim for 77 degrees and pull it immediately.
- Chilling your ice cream maker bowl a full twenty four hours instead of the minimum overnight makes a noticeable difference in how quickly and evenly it churns.