Ingredients
To make this creamy vanilla ice cream, you’ll need:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- A pinch of salt
- 4 large egg yolks (optional, for custard-style richness)
Step-by-Step Instructions
1. Prepare the Base
In a saucepan, combine milk, cream, and half of the sugar. Heat over medium heat until warm but not boiling.
2. Mix the Egg Yolks (Optional)
In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
3. Temper the Eggs
Slowly pour the warm milk mixture into the egg mixture while whisking continuously to avoid curdling.
4. Cook the Custard
Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens slightly (do not boil).
5. Add Vanilla
Remove from heat, stir in vanilla extract and a pinch of salt.
6. Chill the Mixture
Let it cool, then refrigerate for at least 4 hours or overnight for best results.
7. Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Freeze
Transfer to a container and freeze for 2–4 hours until firm.
Tips for Perfect Vanilla Ice Cream
- Use high-quality vanilla extract for the best flavor
- Chill the mixture thoroughly before churning
- Avoid overheating the custard to prevent scrambling eggs
- Store in an airtight container to prevent ice crystals
Variations
- Vanilla Bean Ice Cream: Use real vanilla beans for deeper flavor
- No-Churn Version: Skip eggs and use whipped cream + condensed milk
- Dairy-Free Option: Substitute coconut milk and plant-based cream
- Flavor Add-ins: Chocolate chips, fruit, or caramel swirls
Serving Suggestions
Classic vanilla ice cream pairs perfectly with:
- Warm brownies or cakes
- Fresh fruits like strawberries or mangoes
- Pancakes and waffles
- Chocolate or caramel sauce
Nutritional Information (Approximate per serving)
- Calories: 200–250
- Fat: 15g
- Carbohydrates: 18g
- Protein: 3g