Old Fashioned Vanilla Ice Cream
Indulge in the creamy richness of homemade nostalgia with this Old Fashioned Vanilla Ice Cream recipe. Crafted with a luscious custard base of heavy cream, whole milk, and egg yolks, this classic dessert achieves its silky texture by gently cooking the mixture and churning it to perfection. Each scoop bursts with the pure, timeless flavor of real vanilla extract, making it ideal for ice cream purists and dessert lovers alike. Whether enjoyed on its own or paired with your favorite toppings, this timeless treat is the perfect way to elevate any occasion. With easy-to-follow steps and just a handful of ingredients, this recipe brings the joy of traditional, slow-churned vanilla ice cream right to your kitchen.
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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
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and half the sugar. Heat over medium-low heat until the mixture is hot but not boiling (about 175°F or until it begins to steam). Stir occasionally to prevent burning.
In a medium bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture is pale and slightly thickened, about 1-2 minutes.
Gradually temper the egg mixture by slowly adding 1/2 cup of the warm cream mixture while whisking constantly. This prevents the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens slightly and coats the back of the spoon (about 170-175°F). Do not let it boil.
Remove the custard from heat and stir in the vanilla extract.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature, then cover with plastic wrap pressed against the surface to prevent a skin from forming.
Refrigerate the custard for at least 4 hours or preferably overnight, until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the ice cream into an airtight container and freeze for 3-4 hours, or until firm.
Scoop and serve as is, or garnish with toppings like fresh fruit, chocolate syrup, or nuts. Enjoy!
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 | 579 mg | 25% | |
| 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.
