Classic Vanilla Ice Cream
Indulge in the creamy, dreamy perfection of homemade Classic Vanilla Ice Cream, a timeless dessert that’s as satisfying as it is simple. This recipe combines the richness of heavy cream and whole milk with the delicate sweetness of granulated sugar and the warmth of pure vanilla extract. The custard-style base, created by gently cooking egg yolks and sugar, provides a velvety texture that sets this ice cream apart. Every bite bursts with the pure, nostalgic flavor of vanilla, made even better with the smooth, churned consistency you’ll achieve using your ice cream maker. Perfect for serving on its own, pairing with warm desserts, or topping with your favorite sauces, this classic treat is a crowd-pleaser that belongs in every dessert lover’s repertoire. With just a few simple ingredients and steps, you’ll have a homemade masterpiece that outshines any store-bought alternative!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar (about 3/8 cup). Heat over medium heat, stirring occasionally, until the mixture begins to steam but does not boil.
In a separate mixing bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture is pale and slightly thickened.
Slowly temper the egg yolks by adding about 1/2 cup of the warm cream mixture to the bowl, whisking constantly to prevent the yolks from curdling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the custard over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon. This should take about 8-10 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg solids.
Let the custard cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your homemade classic vanilla ice cream!
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 393 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
