Let’s dive into the world of homemade desserts with this foolproof vanilla ice cream recipe that’s rich, creamy, and utterly delicious. Perfect for those who love the classic flavor with a luxurious texture.
Why This Recipe Works
- The use of eggs creates a custard base that’s incredibly smooth and rich.
- Real vanilla bean or high-quality extract ensures a deep, authentic flavor.
- Churning in an ice cream maker incorporates air, making it light yet creamy.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 vanilla bean or 2 tsp vanilla extract
- Pinch of salt
Equipment Needed
- Ice cream maker
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
Instructions
Prepare the Custard Base
In a medium saucepan, combine the heavy cream, milk, and half the sugar. Split the vanilla bean lengthwise and scrape the seeds into the mixture, then add the pod. Heat over medium heat until it just begins to simmer, then remove from heat.
Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs.
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F). Strain the custard through a fine mesh strainer to remove any bits of egg or vanilla pod.
Chill the Mixture
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight, until completely cold.
Churn the Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm, about 4 hours.
Tips and Tricks
For the creamiest texture, ensure your custard is completely chilled before churning. If you’re in a hurry, you can speed up the chilling process by placing the bowl of custard in an ice bath. Always use fresh, high-quality vanilla for the best flavor. If using vanilla extract, add it after the custard has cooled to preserve its delicate aroma.
Recipe Variations
- Chocolate Swirl: Fold in ribbons of chocolate sauce before freezing.
- Fruit Ripple: Layer in your favorite fruit puree for a fresh twist.
- Cookie Dough: Add chunks of edible cookie dough for a fun texture.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes, though the texture will be denser. After chilling, pour the custard into a shallow dish and freeze, stirring every 30 minutes until set, about 2-3 hours.
How long does homemade ice cream keep?
Stored properly in an airtight container, it’s best enjoyed within 2 weeks, though it may last up to a month.
Can I use low-fat milk?
For the creamiest results, stick with whole milk. Lower fat options will result in a less rich texture.
Summary
This homemade vanilla ice cream recipe with eggs is a classic for a reason. Rich, creamy, and full of vanilla flavor, it’s the perfect base for endless variations. Follow the steps carefully for the best results.