Vanilla Ice Cream is a timeless classic—smooth, creamy, and rich with the comforting flavor of pure vanilla. Whether enjoyed on its own, topped with chocolate syrup, or served alongside a warm slice of pie, it’s the ultimate dessert that never fails to please. This homemade version has a velvety texture and a deep vanilla aroma, made with simple ingredients like cream, milk, sugar, and vanilla extract or beans. You don’t need to be a pro to make it—just a little patience while it freezes to perfection.
1. Cooking Time: 30 minutes (plus 4–6 hours freezing time)
2. Serving: 6 servings
3. Ingredients:
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2 cups heavy cream
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1 cup whole milk
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¾ cup granulated sugar
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1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
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4 large egg yolks (optional for custard-style ice cream)
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A pinch of salt
4. Instructions:
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Prepare the base: In a medium saucepan, combine milk, cream, and half of the sugar. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to dissolve the sugar.
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Whisk the yolks (if using): In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
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Temper the eggs: Slowly pour about ½ cup of the hot cream mixture into the yolks while whisking constantly. Then pour the tempered yolk mixture back into the saucepan.
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Cook the custard: Continue cooking over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F / 77°C). Do not let it boil.
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Add vanilla: Remove from heat. Stir in the vanilla extract (or scrape the vanilla bean seeds into the mixture) and a pinch of salt.
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Cool the mixture: Pour through a fine strainer into a bowl to remove any lumps. Let it cool at room temperature, then cover and refrigerate for at least 2 hours, or until completely chilled.
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Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
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Freeze: Transfer to a lidded container and freeze for 4–6 hours, or until firm. Scoop and serve cold.
5. Nutrition (per serving):
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Calories: 280
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Carbohydrates: 25g
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Protein: 4g
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Fat: 18g
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Sugar: 23g
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Fiber: 0g
6. Tips:
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For a richer flavor, use a real vanilla bean instead of extract.
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If you don’t have an ice cream maker, pour the mixture into a freezer-safe dish, freeze for 1 hour, stir with a fork, and repeat every 30 minutes until smooth and creamy.
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Add mix-ins like chocolate chips, crushed cookies, or caramel swirls before freezing.
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To keep it extra creamy, store it in an airtight container and press plastic wrap directly on the surface before sealing.
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Serve it in waffle cones, with fruit, or alongside warm desserts like brownies or pie.
