Rich Vanilla Ice Cream
User Reviews
5
Rich Vanilla Ice Cream
Description
This recipe creates a rich vanilla ice cream base using whole eggs and additional egg yolks beaten together and tempered with hot milk or cream mixed with granulated sugar. The custard is heated carefully until it thickens enough to coat a spoon, forming a smooth, creamy foundation without curdling. After straining and chilling, vanilla extract is stirred in before the custard is processed in an ice cream maker according to manufacturer instructions.
The result is a dense, velvety ice cream with pure vanilla flavor and a smooth texture. The method allows flexibility in fat content, depending on the milk or cream used, and supports adding flavorings or mix-ins just before churning.
This traditional custard base stands well on its own or as a canvas for ingredients like fruit, chocolate, or nuts. Churned in batches if necessary, it can be frozen further for firm scooping consistency.
Variations can include mashed fresh strawberries or melted chocolate incorporated before churning, expanding flavor options while maintaining the essential creamy texture.
Ingredients
- 3 large egg plus 2 to 3 large yolks
- 4 cups milk or a combination, or light cream
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
Instructions
- Place the eggs and yolks (however many you choose) in a bowl and beat until smooth.
- Heat the milk or cream and sugar in a saucepan over medium heat to just below boiling.
- Gradually whisk or stir 1/2 cup of the hot liquid into the beaten eggs, then stir the mixture back into the saucepan. Place over medium-low heat or in the top of a bowl set over a saucepan of simmering water and stir until the mixture thickens. (Be sure to stir in the same direction.) Do not let the custard boil or it will curdle. When the mixture is thick enough to coat the back of a spoon, remove from the heat, strain into bowl or pitcher and cool. Then cover and refrigerate until chilled through.
- Gently stir in the vanilla and process the mixture in an ice cream maker according to the instructions. This recipe makes ample vanilla ice cream for most machines, so you may need to churn it in batches. Scrape the creamy goodness into a resealable container and freeze for several hours or up to overnight to achieve a proper ice cream consistency. Don't worry, your restraint will be rewarded.
Notes
- Enhance this vanilla ice cream by stirring in mashed strawberries or strawberry sauce before churning for a fruity variation.
- Melt unsweetened chocolate and mix it into the custard base for a rich chocolate ice cream; adding extra grated chocolate creates texture.
- Churn the recipe in batches if your ice cream maker cannot handle the full amount at once.
- Ensure the custard never boils during cooking to prevent curdling and maintain smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 150kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 49mg | 2% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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