Creamy Vanilla Ice Cream
Indulge in the silky-smooth decadence of homemade Creamy Vanilla Ice Cream, a classic dessert that promises pure comfort in every spoonful. Crafted with a luscious blend of heavy cream, whole milk, and egg yolks, this custard-based ice cream delivers an ultra-creamy texture that melts on your tongue. The warm, inviting flavor of real vanilla extract takes center stage, while a touch of salt enhances its depth and balance. This recipe walks you through simple yet essential techniques, like tempering eggs and straining the custard, ensuring a flawlessly velvety finish. Perfectly scoopable after a quick churn in your ice cream maker and a chill in the freezer, this sweet treat is a timeless delight that’s ideal for everything from summer afternoons to elegant dinner parties. Whether served in cones, bowls, or dolloped over warm desserts, this is the ultimate guide to making rich, creamy homemade vanilla ice cream from scratch.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half the granulated sugar (3/8 cup) over medium heat. Heat the mixture until it is steaming but not boiling, stirring occasionally.
In a medium bowl, whisk together the egg yolks, the remaining granulated sugar (3/8 cup), and salt until the mixture is pale and slightly thickened.
Slowly pour a ladleful of the hot milk and cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Gradually add the rest of the hot mixture to the egg yolks, continuing to whisk constantly.
Pour the mixture back into the saucepan and return it to medium-low heat. Cook, stirring constantly with a wooden spoon or a heatproof spatula, until the custard thickens and coats the back of the 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.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, ensuring a smooth texture.
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Place the custard in the refrigerator and chill thoroughly for at least 4 hours or overnight.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions. This usually takes 20–25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve in bowls or cones and enjoy your homemade creamy vanilla ice cream!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.3 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 66 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.
