Country Vanilla Ice Cream
Indulge in the timeless sweetness of homemade Country Vanilla Ice Cream, a luxurious dessert crafted with simple, wholesome ingredients. This creamy treat gets its rich, velvety texture from a custard base of heavy cream, whole milk, and egg yolks, carefully tempered for the perfect consistency. Infused with the fragrant seeds of a real vanilla bean and a touch of pure vanilla extract, every bite bursts with authentic vanilla flavor that’s worlds away from store-bought options. Whether nestled in a cone, scooped alongside a warm pie, or enjoyed on its own, this old-fashioned vanilla ice cream is a nod to rustic, countryside charm. With just 20 minutes of prep time and the magic of an ice cream maker, you can savor the perfect balance of simplicity and decadence—ideal for summer days or whenever you crave an irresistible frozen dessert.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 whole Vanilla bean
- 1 teaspoon Pure vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
Split the vanilla bean lengthwise using a sharp knife and scrape out the seeds. Add both the seeds and the pod to the saucepan.
Place the saucepan over medium heat and cook, stirring occasionally, until the mixture is steaming but not boiling.
In a separate bowl, whisk the egg yolks until they become pale and creamy.
Slowly temper the egg yolks by gradually adding a ladleful of the hot cream mixture while whisking constantly to avoid scrambling the eggs.
Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
Cook over medium-low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract and salt.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours to allow it to firm up before serving.
Serve scoops of creamy, country-style vanilla ice cream in bowls, cones, or alongside your favorite dessert.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 67 mg | 1% | |
*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.
