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Homemade Vanilla Ice Cream

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A creamy and rich vanilla ice cream that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 vanilla bean (or 2 tsp pure vanilla extract)
  • 4 large egg yolks
  • A pinch of salt

Instructions

  1. Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan; heat over medium until hot but not boiling.
  2. Split the vanilla bean in half and scrape out the seeds, adding both to the saucepan.
  3. Whisk the egg yolks with a pinch of salt in a separate bowl until pale and thickened.
  4. Gradually pour hot milk mixture into the yolks, whisking constantly to temper them.
  5. Pour the egg mixture back into the saucepan with the remaining milk and cream.
  6. Cook over low heat, stirring, until it thickens slightly and coats the back of a spoon.
  7. Strain the custard through a fine-mesh sieve to remove the vanilla pod and any curdled egg bits.
  8. Cool the custard to room temperature, then cover and refrigerate for at least 4 hours or overnight.
  9. Churn the custard in an ice cream maker according to manufacturer instructions.
  10. Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.

Notes

Experiment with mix-ins like chocolate, berries, or nuts for added flavor. Patience is key for the best texture!

Nutrition

Find it online: https://yummyfirst.com/homemade-vanilla-ice-cream/