Homemade Vanilla Ice Cream
User Reviews
3.9
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Prep Time
15 mins
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Cook Time
5 mins
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Freezing time
6 hrs
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Total Time
20 mins
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Servings
8 scoops
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Calories
214 kcal
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Course
Dessert
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Cuisine
International
Homemade Vanilla Ice Cream
Description
This ice cream begins by whisking egg yolks with sugar until pale, then slowly incorporating hot milk, cream, and vanilla pod seeds to temper the eggs and avoid curdling. The combined mixture cooks gently until it coats the back of a spoon, indicating a light thickening without overcooking that could cause separation.
After cooling, the custard is placed into an airtight container and frozen for at least six hours. Stirring occasionally during freezing helps prevent ice crystals from forming, resulting in a smooth and creamy texture. The use of full-fat milk and heavy cream contributes to the richness, while fresh vanilla pod seeds offer a delicate, natural flavor.
This method produces classic vanilla ice cream with a balanced sweetness and a creamy mouthfeel, which can be served on its own or as a base for various toppings and desserts.
Adjust portions based on servings needed, and refer to measurements in different units as desired.
Ingredients
- 300 ml milk full-fat
- 300 ml cream heavy cream, double
- 3 egg yolk
- ¼ cup granulated sugar
- 1 vanilla pod
Instructions
- Beat the egg yolks with the granulated sugar until you get a pale yellow colour.
- Separately, bring the milk, double cream, the seeds from the vanilla pod to a boil, then pour the mixture over the eggs whisking continuously, in order to avoid the eggs from scrambling.
- Transfer the whole mixture back to the pan, and cook on a low heat whisking again until it thickens slightly.
- Do not overcook, as the mixture will curdle, to test if it is ready, see if it coats the back of a spoon, if it does, take it off the heat and leave to cool completely.
- Transfer to an air-tight plastic container and freeze for at least 6 hours. You can stir the ice cream from time to time in order to ensure there are no ice particles forming, the ice cream will be creamy and easy to scoop.
Notes
- Stir the ice cream occasionally while freezing to minimize ice crystal formation and ensure creaminess.
- Measurements can be adjusted for more or fewer servings by scaling the ingredient amounts.
- Use an airtight container to freeze the ice cream to preserve texture and prevent freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scoops
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 116mg | 39% |
| Sodium | 53mg | 2% |
| Potassium | 100mg | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 76mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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