adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Homemade Vanilla Ice Cream
0 Likes
Prep Time:
5 minutes
Cook Time:
130 minutes
Total Time:
255 minutes
Indulge in rich, creamy vanilla ice cream made with real vanilla beans. Perfect with caramel sauce or on apple pie!
Ingredients:
  • 1 1/2 cups milk
  • 2 1/2 cups heavy cream, divided
  • 3/4 cup sugar, divided
  • 1/4 teaspoon salt
  • 2 vanilla beans, split in half lengthwise
  • 8 large egg yolks
Instructions:
  • Enhance the milk and cream with vanilla: Combine the milk, 1 1/2 cups of cream, half of the sugar, and salt in a saucepan over medium heat. Split the vanilla beans and scrape out the seeds with a knife tip, then add both seeds and pods to the mixture. Heat until steamy, but not simmering. Remove from heat, cover, and allow the vanilla to infuse for 20 to 30 minutes.
  • In a medium bowl, whisk egg yolks with half of the sugar until velvety smooth and creamy using a hand mixer or a whisk.
  • Create an ice bath by filling a large bowl halfway with ice and cold water. Nestle a smaller metal bowl inside and add the remaining cup of cream to chill. Place a strainer over the small bowl and set aside.
  • Gently warm the milk/cream mixture until steam rises (avoid boiling). Whisk the eggs vigorously while slowly adding half of the warm milk/cream. Combine the egg mixture into the pot with the remaining milk/cream.
  • Prepare the custard: Cook the mixture over medium-high heat, stirring continuously, until it thickens and coats the back of a spoon (reach about 180°F on an instant-read thermometer). Check by running your finger over the back of the spoon - if the mixture stays in place without running, it's thick enough.
  • Strain the custard through the strainer placed over the bowl with cream in the ice bath to remove the vanilla beans and cool it rapidly to prevent overcooking.
  • Cool the custard completely by stirring and placing in the refrigerator for at least an hour, ideally for several hours.
  • Process the custard in an ice cream maker following the manufacturer's instructions, being careful not to over churn to avoid a grainy texture.
  • To achieve a firmer ice cream texture, freeze it for at least an hour in an airtight plastic container. If frozen for longer than a day, allow it to sit at room temperature briefly to soften before serving.

Similar Recipes