Vanilla Ice Cream Recipe

I’ve always been into trying new recipes and when I came across this homemade vanilla ice cream, with its rich blend of heavy cream, whole milk, sugar, salt, real vanilla bean, and egg yolks, I knew I had to give it a shot even though the stirring part always kinda trips me up.

I love my Vanilla Ice Cream recipe because it blends 2 cups heavy cream and 1 cup whole milk for essential fats, calcium and protein, perfectly balanced by 3/4 cup granulated sugar and a pinch of salt. I think the real vanilla bean and egg yolks also add natural nutrients and a rich flavor.

Ingredients

• Heavy cream provides rich, healthy fats and smooth texture that makes the ice cream really luscious
• Whole milk offers natural sweetness and protein, helping create a light and fresh base
• Granulated sugar adds the perfect sweetness and balances out the flavors overall
• Vanilla bean brings an authentic, aromatic flavor that makes everything taste homey
• Egg yolks boost the custard texture and add a subtle protein kick to the dessert
• A pinch of salt enhances the flavors by balancing the sweetness just right

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• A pinch of salt
• 1 vanilla bean split and scraped (or 2 teaspoons vanilla extract)
• 5 large egg yolks

How to Make this

1. In a large saucepan, mix together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, a pinch of salt and the seeds from 1 vanilla bean (or add 2 teaspoons vanilla extract if you don’t have a bean).

2. Heat the mixture over medium heat, stirring frequently until the sugar is dissolved, but do not let it boil.

3. In a separate bowl, whisk 5 large egg yolks until they’re smooth and a bit pale.

4. Slowly pour a little of the hot cream mixture into the yolks, stirring constantly to avoid cooking the eggs, then gradually whisk the yolk mixture back into the saucepan.

5. Continue to heat the mixture on low, stirring constantly, until it thickens enough to coat the back of a spoon, about 170°F if you have a thermometer.

6. Immediately remove the pan from the heat and strain the mixture through a fine sieve into a clean bowl to remove any cooked bits.

7. Let the custard cool at room temperature for a few minutes, then cover and chill in the refrigerator for at least 4 hours or overnight.

8. Once the mixture is completely cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

9. Transfer the ice cream to an airtight container, smooth the top, and freeze for a few hours to finish setting up.

10. When you’re ready to eat, let it soften for a couple of minutes out of the freezer and enjoy your homemade vanilla ice cream!

Equipment Needed

1. Large saucepan
2. Measuring cups and spoons
3. Mixing bowl
4. Whisk
5. Fine sieve
6. Wooden spoon or spatula
7. Thermometer (optional, but handy)
8. Ice cream maker
9. Airtight container
10. Refrigerator/freezer

This should cover all the basic equipment you’ll need to whip up the vanilla ice cream.

FAQ

• Q: Can I use vanilla extract if I dont have a vanilla bean?
  A: Sure thing, you can swap out the bean for 2 teaspoons of vanilla extract. It still gives a solid vanilla flavor but might not be as rich.
• Q: Do I really need an ice cream maker?
  A: Not really, but it definitely helps by churning the mixture and keeping crystals small. You could freeze and stir by hand every 30 minutes, but its more work.
• Q: How do I know when my custard is ready?
  A: The custard should coat the back of a spoon when it’s done. If it feels too runny, it needs a bit more time over the heat.
• Q: How long can I store the ice cream?
  A: You can store it in an airtight container in the freezer for about 1 to 2 weeks. It might harden, so let it sit at room temperature a few minutes before you serve.
• Q: Can i add mix-ins like chocolate chips or fruit?
  A: Absolutely, thats a great idea. Just gently mix them in after churning, so they work their way thru without messing up the smooth texture.

Vanilla Ice Cream Recipe Substitutions and Variations

• Heavy Cream: try using coconut cream or even evaporated milk if you’re low on dairy – just keep in mind that it might change the flavor a bit
• Whole Milk: almond, soy or oat milk can be used instead, though they might make the ice cream a bit less rich
• Granulated Sugar: you can swap this out with honey or maple syrup, but you may need to tweak the liquid amounts to keep the right consistency
• Vanilla Bean: if you dont have one, 2 teaspoons of vanilla extract works equally well and is a lot easier to find
• Egg Yolks: for a vegan twist, you could experiment with a mix of cornstarch and extra cream to mimic that custardy texture

Pro Tips

1. Try to use room temperature ingredients whenever possible cuz it helps everything mix better and prevents the eggs from curdling while you’re tempering them, which is super important for a smooth texture.

2. Be extra careful when you’re heating the cream and milk mixture. Don’t let it boil, and keep stirring all the time so that the sugar dissolves evenly and the custard doesn’t burn at the bottom of the pan.

3. If you have a thermometer, use it! Aim for around 170°F so you know exactly when it’s thick enough to coat the back of a spoon. It’s easy to accidentally overcook the yolks if you’re not careful.

4. Once your custard is done, strain it through a fine sieve to remove any bits that might have cooked unevenly. It might seem like extra work, but it really helps keep your final ice cream super smooth and delicious.