Easy Homemade Vanilla Ice Cream
User Reviews
5
Easy Homemade Vanilla Ice Cream
Description
Easy Homemade Vanilla Ice Cream combines heavy cream and 2% milk sweetened with granulated sugar and enriched with egg yolks to create a custard base. The mixture is heated gently to about 165-170°F, which thickens the base and ensures the yolks are cooked safely. Vanilla extract and sea salt finish the flavor profile, adding depth to the sweet creaminess.
After cooking, the custard is strained to remove any cooked egg bits, then chilled thoroughly before churning in an ice cream maker. Churning aerates the mixture, creating a smooth and creamy texture without ice crystals. For those without an ice cream machine, a no-churn method involves whipping the heavy cream separately and folding it into the cold custard base before freezing, producing a similar creamy consistency.
This ice cream can be served on its own or paired with fruit desserts, pies, or as part of other desserts. The preparation allows for making the base ahead of time, even up to overnight chilling, to improve texture and flavor integration. The recipe yields about 1 quart of ice cream, a practical amount for home use.
Ingredients
- 2 cups heavy cream
- 1 ½ cups milk 2%
- ¾ cup granulated sugar
- 7 egg yolk
- 1 tablespoon vanilla extract
- ½ teaspoon salt sea salt
Instructions
- Set a medium-sized sauce pot over medium heat. Clip a cooking thermometer to the side of the pot.
- Add the heavy cream, milk, and sugar. Stir and warm until all the sugar has dissolved into the cream mixture.
- Whisk in the egg yolks, one at a time, to make sure it is fully incorporated before adding the next one. Once all the egg yolks are well combined, stir and watch the temperature. Once it reaches 165-170 degrees F, remove from heat. Then stir in the vanilla extract and salt.
- Set a fine mesh strainer (sieve) over a 2 quart storage container. Pour and strain the ice cream mixture into the container, to remove any cooked egg particles. Cover and refrigerate until the mixture is COLD. (The colder the mixture is when you add it to the ice cream maker, the better the texture will be. Sometimes I make the mixture the night before I need it.)
- Pour the cold ice cream mix into a 1.5-2 quart ice cream maker. Churn the ice cream for 25 minutes, or according to the settings on your machine.
- Move the ice cream back to a clean storage container. Cover and freeze until ready to serve.
Notes
- This recipe yields approximately 1 quart of vanilla ice cream.
- You can prepare the ice cream base ahead of time and refrigerate it until cold for best results.
- A no-churn alternative involves omitting the heavy cream during cooking, whipping it separately, and folding it in before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 355kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 256mg | 85% |
| Sodium | 197mg | 8% |
| Potassium | 124mg | 3% |
| Sugar | 21g | 42% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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