Classic Vanilla Ice Cream (Printable)
Creamy homemade vanilla frozen dessert with custard base, perfect for summer treats and custom mix-ins.
# What You'll Need:
→ Custard Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 5 large egg yolks
05 - 1 tablespoon pure vanilla extract
06 - 1/4 teaspoon salt
# How To Make:
01 - In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Warm over medium heat until the mixture begins to steam, being careful not to bring it to a boil.
02 - In a separate mixing bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture turns pale yellow and becomes slightly thickened.
03 - Slowly pour the hot cream mixture into the egg yolk mixture in a thin, steady stream while whisking constantly to gradually raise the temperature of the yolks without scrambling them. Once fully combined, pour the entire mixture back into the saucepan.
04 - Cook over low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches an internal temperature of 170°F to 175°F (77°C to 80°C).
05 - Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated throughout the custard.
06 - Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
07 - Pour the thoroughly chilled custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes, until the mixture becomes thick, creamy, and resembles soft-serve consistency.
08 - Transfer the churned ice cream into a freezer-safe lidded container, smoothing the top with a spatula. Freeze for at least 2 hours or until the ice cream is firm and scoopable.
# Expert Tips:
01 -
- The custard base creates that premium dense texture you pay a fortune for at fancy scoop shops.
- Once you master vanilla, every other flavor is just this recipe with a twist.
02 -
- Rushing the chill step will give you icy, grainy ice cream that no amount of mix-ins can save.
- Straining the custard is not optional unless you enjoy tiny bits of scrambled egg in your dessert.
03 -
- The custard should taste slightly sweeter than you think it needs to be because cold dulls sweetness dramatically.
- Chill your storage container in the freezer beforehand so the ice cream starts firming up the moment it transfers.