Homemade Vanilla Ice Cream is a creamy and tasty treat perfect for year-round. It’s delicious on its own as well as the ideal base to transform into your favorite flavored ice cream.
- 360 g (1 1/2 cups) heavy cream
- 360 g (1 1/2 cups) whole milk
- 165 g (3/4 cup) granulated sugar, divided
- 9 g (1 tablespoon) pure vanilla extract
- 120 g (6 large) egg yolks
- In a medium saucepan, bring heavy cream, milk, half of the sugar, and vanilla to a simmer over medium heat.
- In a medium bowl, whisk the egg yolks and the remaining sugar together. Temper the yolk mixture by vigorously whisking half of the hot cream mixture into the eggs. Whisk the yolk mixture back into the cream mixture and reduce heat to low. Use a wooden spoon to stir the mixture until it reaches 175°F/80°C.
- Pour the custard into a medium mixing bowl and set the bowl over an ice-water bath. Stir until the mixture has cooled. Pour the custard through a fine-mesh sieve into a clean bowl.
- Cover and refrigerate for at least 4 hours or overnight.
- Churn the custard in an ice cream machine according to manufacturers’ instructions. Freeze until ready to serve. Enjoy!
- Make-Ahead: Prepare and freeze the ice cream for up to 1 month in advance.
- Storage: Store in an airtight container, preferably in the back of the freezer to avoid fluctuations in temperature from opening the freezer door.
- Substitutions: For a more rich and creamy ice cream, substitute half of the whole milk with heavy cream.
- Vanilla: You can replace the vanilla extract with one vanilla bean, sliced and scraped of its seeds. Add the seeds to step 1 in place of the extract.
Keywords: frozen treat, ice cream, summer dessert