5 from 24 votes
Homemade Vanilla Ice Cream
This homemade vanilla ice cream features a custard base enriched with egg yolks, infused with real vanilla beans for deep flavor. The technique involves slowly tempering egg yolks with hot vanilla-infused milk and cream mixture, then gently cooking until thickened before chilling and churning. The result is a creamy, smooth ice cream with a rich vanilla taste and a velvety texture, ideal for serving as a dessert or complement to other sweets.
Prep Time
5 mins
Cook Time
20 mins
Additional Time
2 hrs
Servings:
6
Calories:
600 kcal
Course:
Dessert
Cuisine:
Chinese, French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 600
% 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.