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Making homemade vanilla ice cream is simple and delicious. Here’s a classic recipe to try:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- A pinch of salt
- 4 large egg yolks (optional for a custard base, but adds richness)
Instructions:
- Combine Milk and Cream: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture is warm (but not boiling).
- Whisk Egg Yolks (if using): In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
- Temper the Eggs: Slowly pour about 1/2 cup of the warm milk and cream mixture into the egg yolks, whisking constantly. This will gradually raise the temperature of the yolks without scrambling them. Then, pour the egg yolk mixture back into the saucepan with the rest of the warm cream and milk.
- Cook the Custard: Return the saucepan to the stove over medium-low heat, stirring constantly with a wooden spoon or silicone spatula. Continue cooking until the mixture thickens and coats the back of the spoon (around 170-175°F or 77-80°C). If you have a thermometer, this step helps to ensure the custard is fully cooked.
- Strain and Cool: Once the custard is thickened, strain it through a fine-mesh sieve into a clean bowl to remove any curdled bits. Stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 4 hours or overnight. The colder the mixture, the smoother the ice cream will be.
- Churn the Ice Cream: Once the mixture is chilled, churn it in your ice cream maker according to the manufacturer’s instructions. This typically takes 20-30 minutes, depending on your machine.
- Freeze to Firm Up: After churning, the ice cream will be soft. Transfer it to a container and freeze for at least 4 hours or until firm.
Tips:
- If you don’t have an ice cream maker, you can pour the chilled mixture into a shallow pan, freeze it, and stir vigorously every 30 minutes for 3-4 hours to break up ice crystals.
- Add-ins like chocolate chips, crushed cookies, or fruit can be mixed in during the last few minutes of churning.
Enjoy your homemade vanilla ice cream!