🍦 Classic Vanilla Ice Cream
Makes
About 1 quart (4 cups)
Ingredients
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2 cups heavy cream
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1 cup whole milk
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¾ cup sugar
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Pinch of salt
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1 tbsp pure vanilla extract or 1 vanilla bean, split and scraped
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5 large egg yolks (for custard-style; optional for richness)
Instructions
1️⃣ Heat Cream & Milk
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In a saucepan, combine cream, milk, half the sugar, and salt.
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Add vanilla bean pod if using.
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Heat gently until just simmering, then remove from heat.
2️⃣ Custard (Optional, richer texture)
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Whisk egg yolks with remaining sugar in a bowl.
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Temper eggs by slowly whisking in a bit of hot cream mixture.
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Pour back into saucepan and cook on low, stirring constantly until it thickens and coats the back of a spoon (~170–175°F / 77–80°C).
3️⃣ Chill
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Remove vanilla pod if used.
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Cool mixture to room temperature, then refrigerate at least 4 hours or overnight.
4️⃣ Churn
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Pour into an ice cream maker and churn according to manufacturer instructions (~20–25 minutes).
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For soft-serve style, serve immediately.
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For firmer ice cream, transfer to a freezer-safe container and freeze 2–4 hours.
Tips
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Use real vanilla extract for the best flavor.
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For a no-custard version, just skip the eggs—still creamy.
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Add-ins (chocolate chips, fruit, nuts) can be folded in during the last few minutes of churning.
If you want, I can give a super-easy 3-ingredient “no-churn” version that doesn’t require an ice cream maker 🍨. Do you want me to do that?