Homemade Vanilla Ice Cream

Making homemade vanilla ice cream is a fun and rewarding process, and the result is a creamy, delicious treat that’s perfect on its own or as a base for other flavors and toppings. Here’s a simple recipe for homemade vanilla ice cream, using a basic custard base:

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract (or 1 vanilla bean, split and scraped)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. Prepare the custard base:
   • In a medium saucepan, combine the heavy cream, milk, and half of the sugar (3/8 cup). Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (about 170°F or just before simmering).
   • In a separate bowl, whisk together the egg yolks, the remaining sugar, and the pinch of salt until well combined and the mixture becomes pale and slightly thickened.
2. Temper the eggs:
   • Gradually add a small amount of the hot cream mixture into the egg yolk mixture while whisking constantly to warm up the eggs (this prevents them from scrambling). Once the egg yolk mixture is warmed, slowly pour it back into the saucepan with the remaining cream mixture, stirring constantly.
3. Cook the custard:
   • Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens and coats the back of the spoon (about 170°F-175°F). Don’t let it boil. If you have a thermometer, this is the time to use it!
4. Cool the custard:
   • Once the custard has thickened, remove it from the heat and stir in the vanilla extract (or the seeds scraped from a vanilla bean).
   • Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits and the vanilla bean pod if used.
5. Chill the custard:
   • Let the custard cool to room temperature, then cover the bowl and refrigerate for at least 4 hours, or overnight, to chill thoroughly. The colder the mixture, the smoother the ice cream will be.
6. Churn the ice cream:
   • Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Typically, this takes about 20-25 minutes, depending on your machine.
7. Freeze the ice cream:
   • After churning, the ice cream will be soft-serve consistency. For firmer ice cream, transfer it to an airtight container and freeze for at least 2-4 hours, or until it reaches your desired consistency.
8. Serve and enjoy:
   • Scoop the homemade vanilla ice cream into bowls or cones and enjoy!

Tips:

• Vanilla Bean Variation: If using a vanilla bean, split the bean lengthwise and scrape the seeds into the cream mixture. Add the empty bean pod to the mixture while heating, then remove it before cooling.
• Without an Ice Cream Maker: If you don’t have an ice cream maker, you can place the chilled custard in an airtight container and freeze it, removing it from the freezer every 30 minutes to stir vigorously for the first few hours. This helps break up ice crystals and keeps it smooth.

Homemade vanilla ice cream is a treat that’s perfect for any occasion. Enjoy!