Homemade Vanilla Ice Cream
User Reviews
5.0
24 reviews
Excellent
Homemade Vanilla Ice Cream
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Homemade vanilla ice cream is one of my favorite desserts, and I can confidently say this recipe is the best. I use fresh vanilla beans, egg yolks, and heavy cream to achieve the perfect balance of sweetness and creaminess. Every spoonful is smooth, rich, and absolutely worth making from scratch.
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Ingredients
- 2 vanilla bean pods
- 3 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 4 egg yolks
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
- The key tip to making the best vanilla ice cream is using fresh vanilla beans for the deepest flavor and churning the custard properly to achieve a smooth, creamy texture. Letting the mixture chill completely before churning also makes a huge difference in the final consistency.
- No Ice Cream Maker: If I do not have an ice cream maker, I freeze the mixture after it has completely cooled. Stirring every 30 minutes for a few hours helps keep it smooth.
- Churning for Texture: Churning is the secret to a creamy texture. It prevents large ice crystals from forming and makes the ice cream rich and smooth.
- Vanilla Substitute: If I do not have fresh vanilla beans, I use one tablespoon of vanilla extract. It still adds great flavor, though the depth is slightly different.
- Make-Ahead: You can make this recipe several days before you want to serve it.
- How to Store: Cover and keep the ice cream in an airtight container for up to 3 months.
Nutrition Information
Show Details
Calories
600kcal
(30%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
48g
(74%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
269mg
(90%)
Sodium
54mg
(2%)
Potassium
188mg
(5%)
Sugar
39g
(78%)
Vitamin A
1988IU
(40%)
Vitamin C
1mg
(1%)
Calcium
144mg
(14%)
Iron
0.5mg
(3%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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