Vanilla Ice Cream
Indulge in Homemade Vanilla Ice Cream, a rich and creamy dessert that evokes nostalgic summer memories, easy to make with just a few ingredients.
Ingredients
Ice Cream Base
- 2 cups heavy cream Provides richness and luxurious mouthfeel.
- 1 cup whole milk Adds smooth texture and balances heaviness.
- 3/4 cup granulated sugar Essential for sweetness.
- 1 piece vanilla bean or 2 tsp pure vanilla extract Offers a sweet floral essence.
- 4 large egg yolks Creates a custard-like base.
- a pinch salt Balances sweetness.
Instructions
Preparation
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until hot but not boiling.
- Split the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the saucepan.
- In a separate bowl, whisk the egg yolks with a pinch of salt until pale and slightly thickened.
- Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.
- Continue adding the milk mixture slowly while whisking until fully combined.
- Pour the egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until thickened (about 170°F or 77°C).
- Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled bits.
- Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.
Notes
For added depth, consider infusing with sea salt or espresso powder. Variations include using different extracts or adding mix-ins like chocolate chips or crushed cookies during churning.