Vanilla Ice Cream

Simply a classic. This vanilla ice cream recipe is perfect to elevate your homemade desserts, or just by itself. The flavor is so much custard-ier (is that a word?) than store- bought, and takes your sweet treats to the next level.

5 from 1 vote

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Prep Time 20

Cook Time 40

Resting Time 9

Course Dessert

Servings pint

Equipment

Ice cream machine

Ingredients

1 cup whole milk
1 cup heavy whipping cream
½ cup sugar
½ tsp vanilla can add more to taste- I usually do
3 egg yolks
pinch salt

Instructions

Ice cream batter

Add milk, sugar, vanilla, and salt to a pot and warm on the stove until steaming over low to medium heat.
Meanwhile, add egg yolks to a medium sized bowl and mix until frothy.
Temper the eggs by VERY slowly adding the warm milk mixture to the eggs. Beat the eggs continuously while you do this (very important!). The slower the addition of the milk the better- you don't want them to get too hot or they will scramble.
Put egg and milk mixture back in pot on the stove, and heat over low to medium heat. Stir frequently. This mixture will cook until it forms a thick, custardy consistency- it should stick to the back of a spoon and trickle off gradually.
While the milk mixture is heating, add the heavy whipping cream to a stand mixer or bowl (using an electric hand mixer). Whip until thickened, but before it turns to a full whipped cream consistency.
Once the custard mixture is done, it's time to add it to the heavy whipping cream. If you notice cooked egg pieces in the custard (either from tempering incorrectly, or not stirring enough when on the stove), strain through a mesh sieve. Add to whipped cream mixture and stir together.
Pour mixture into a Tupperware container, and lay a piece of saran wrap over, touching the custard mixture. This prevents a film from forming. Store in the fridge overnight.

Ice cream churning

One hour (minimum) before making your ice cream, move mixture from the refrigerator to the freezer. This is important! You want the batter to become thick and frozen, but not to the point where it's completely solid. If it isn't extremely cold and partially frozen when going in the machine, your ice cream will not harden properly when churning and will turn icy.
Add ice cream mixture to your machine and churn thoroughly. This will probably take around 15-20 minutes.
Store in freezer to continue to harden.

Keyword ice cream, vanilla