Old Fashioned Homemade Vanilla Ice Cream
Indulge in the creamy nostalgia of Old Fashioned Homemade Vanilla Ice Cream—a timeless classic that captures the essence of summer in every scoop. This rich and velvety treat is made with simple, wholesome ingredients like heavy cream, whole milk, and egg yolks, creating a luscious custard base that’s infused with pure vanilla extract for an irresistible flavor. Perfected with traditional techniques such as tempering and churning, this recipe delivers a smooth texture that will have you savoring every bite. Whether enjoyed on its own or paired with your favorite desserts, this homemade vanilla ice cream is the ultimate comfort food that’s sure to impress. Plus, with just 15 minutes of prep and a few hours of chilling, you'll have a delightful homemade dessert ready to share with family and friends.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 2 cups Whole milk
- 0.75 cup Granulated sugar
- 5 Large egg yolks
- 2 teaspoons Pure vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar (3/8 cup). Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (approximately 170°F).
In a medium mixing bowl, whisk the egg yolks with the remaining granulated sugar (3/8 cup) until the mixture is pale and thickened, about 2-3 minutes.
Slowly temper the hot cream mixture into the egg yolks. Start by adding a ladleful of the hot cream into the egg yolk mixture while whisking constantly to prevent the eggs from curdling. Continue adding the hot cream a little at a time until fully incorporated.
Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 175°F). Do not let the mixture boil.
Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl. This removes any curdled bits and ensures a smooth ice cream base.
Stir in the vanilla extract and salt, then cool the mixture to room temperature. Cover and refrigerate for at least 3 hours or until completely chilled.
Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. Serve and enjoy!
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1459 mg | 486% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 174.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 710 mg | 55% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 831 mg | 18% | |
*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.
