Simply the Best Vanilla Ice Cream
Experience the ultimate indulgence with "Simply the Best Vanilla Ice Cream," a decadent homemade treat that's rich, creamy, and infused with the pure essence of real vanilla. This classic recipe starts with a luxurious custard base crafted from heavy cream, whole milk, and egg yolks, gently simmered with the seeds of a fragrant vanilla bean for an authentic depth of flavor. A hint of pure vanilla extract enhances the aroma, while a silky texture is achieved with careful tempering and straining. Perfectly churned to a soft-serve consistency before being frozen to perfection, this timeless dessert is a celebration of simplicity and elegance. Ideal for serving on its own or as the perfect pairing for warm desserts like pie and brownies, this homemade vanilla ice cream will surely become a go-to favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 Vanilla bean
- 4 Egg yolks
- 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 down the middle and scrape out the seeds. Add both the seeds and the bean to the saucepan.
Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the edges begin to simmer. Remove the saucepan from heat and allow the mixture to steep for 15 minutes. Discard the vanilla bean.
While the cream mixture is steeping, whisk the egg yolks in a medium bowl until they are pale and thick.
Gradually temper the egg yolks by slowly adding about 1/2 cup of the warm cream mixture while whisking constantly. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly.
Return the saucepan to low heat and cook the custard, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170–175°F). Do not let the mixture boil.
Remove the custard from heat and stir in the vanilla extract and salt. Strain the mixture through a fine mesh sieve into a clean bowl to remove any solids.
Place the bowl in an ice bath to cool the custard quickly, stirring occasionally. Once cooled, cover the bowl and refrigerate the custard for at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 162.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 393 mg | 30% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 474 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.
