Homemade Vanilla Ice Cream
User Reviews
5
Homemade Vanilla Ice Cream
Description
The recipe for Homemade Vanilla Ice Cream starts by preparing a custard base using heavy cream, whole milk, sugar, and fresh vanilla beans. The vanilla pods are split and heated gently with the cream mixture to extract flavor. Sugar is dissolved as the milk heats, and after removing the pods, the seeds are scraped back in for concentrated vanilla essence. Egg yolks are tempered carefully with some of the hot liquid to prevent scrambling, then combined fully and cooked gently until the custard thickens enough to coat a spoon.
This custard method results in a rich ice cream base with a silky texture. The use of fresh vanilla beans adds an aromatic depth that surpasses extract. Cooling the base thoroughly before churning ensures smooth consistency by preventing large ice crystals. The process requires attentiveness to temperature to maintain creaminess and proper flavor balance.
The finished ice cream can be enjoyed alone or with toppings and desserts. It stores well in airtight containers when covered adequately. For those without ice cream makers, freezing followed by periodic stirring helps maintain texture. Supporting notes emphasize the importance of churning and proper chilling to achieve a smooth final product.
Ingredients
- 2 vanilla bean pods
- 3 cups heavy cream
- 1 cup milk whole
- 1 cup sugar
- 4 egg yolk
Instructions
- Start by splitting the vanilla pods in half long ways.
- Add the split vanilla pods to a medium-sized pot along with the cream, milk, and sugar.
- Cook the mixture over low to medium heat while frequently stirring with a rubber spatula until the milk is scalded and the sugar is dissolved.
- Once scalded, remove the vanilla beans from the pod with a spoon and then scrape all the seeds out of the pod using a small knife and add them back to the pot.
- Then, add a small amount of the hot milk mixture to a large bowl with 4 egg yolks and vigorously whisk to temper the eggs. You do this so the eggs can come up to temperature without scrambling.
- Then, slowly pour in the remaining hot milk mixture while continuing to whisk at a normal pace until combined.
- Add the mixture back to the pot.
- Cook over low to medium heat while constantly stirring with a spoon or rubber spatula for 5 to 7 minutes or until it has thickened up and can coat the back of a spoon.
- Strain the mixture through a fine mess strainer or chinois and then immediately chill in the refrigerator or in an ice bath until completely cooled.
- Once chilled, transfer the mixture to an ice cream churner or maker and churn until the vanilla ice cream has solidified.
- Serve or keep in an airtight container in the freezer.
Notes
- Use fresh vanilla beans for the most authentic and rich vanilla flavor.
- Temper egg yolks gradually with hot milk to avoid curdling.
- Chill the custard entirely before churning for optimal texture.
- If an ice cream maker is unavailable, freeze the base and stir every 30 minutes to reduce ice crystals.
- Store finished ice cream in airtight containers for up to 3 months to preserve quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 269mg | 90% |
| Sodium | 54mg | 2% |
| Potassium | 188mg | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 1988IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 144mg | 14% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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