Farm Fresh Ice Cream
Experience the pure delight of homemade, creamy perfection with this Farm Fresh Ice Cream recipe—a nostalgic nod to countryside indulgence. Crafted with whole milk, preferably fresh from the farm, and rich heavy cream, this ice cream offers a velvety texture that’s hard to beat. Enhanced with the warmth of pure vanilla extract and a touch of salt to balance the sweetness, the custard base is carefully cooked and chilled for maximum flavor depth. Whether you’re using an ice cream maker or enjoying it freshly churned, this versatile dessert is simplicity at its finest. Ideal for serving in cones, bowls, or alongside your favorite pastries, this luxurious treat brings a farm-to-table flair to your frozen dessert repertoire. Keywords: farm fresh ice cream, homemade ice cream, creamy vanilla dessert, custard-based ice cream.
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Recipe Information
Ingredients
- 2 cups whole milk (preferably fresh from the farm)
- 2 cups heavy cream
- 0.75 cup granulated sugar
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 0.125 teaspoon salt
Instructions
In a medium-sized saucepan, combine the whole milk, heavy cream, and salt. Heat over medium heat, stirring occasionally, until the mixture begins to steam but does not boil.
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and creamy.
Slowly temper the egg yolks by gradually adding about 1/2 cup of the hot milk-cream mixture to the yolks while whisking constantly. This prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens slightly and coats the back of the spoon. This should take about 5–7 minutes. Do not let the mixture 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 bits.
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes.
Transfer the churned ice cream into an airtight container and freeze for an additional 2–4 hours to firm up before serving.
Serve scooped into bowls or cones, and enjoy the creamy, farm-fresh goodness!
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 174.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 640 mg | 49% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 724 mg | 15% | |
*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.
