Vanilla Ice Cream Basic Custard Style
Indulge in the smooth, creamy decadence of homemade Vanilla Ice Cream, crafted in the classic custard style for an ultra-rich flavor and silky texture. This recipe features a luscious base made from whole milk, heavy cream, and five egg yolks, gently infused with the aromatic seeds of a real vanilla bean for a deep, luxurious vanilla essence. A touch of vanilla extract and a pinch of salt enhance the flavors, turning simple ingredients into a dessert masterpiece. With step-by-step instructions for creating a thick, velvety custard and churning it to perfection, this recipe is perfect for ice cream lovers who appreciate the art of traditional, made-from-scratch treats. Serve it on its own or as the perfect complement to pies, cakes, or warm fruit cobblers for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 1 whole Vanilla bean
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Split the vanilla bean lengthwise, scrape out the seeds with a knife, and add both the seeds and the pod to the saucepan.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture is just about to boil (you should see small bubbles forming around the edges). Remove from heat and let it infuse for 10 minutes.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly add a ladle of the warm milk mixture to the yolks while whisking constantly to temper them.
Gradually pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking continuously.
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon (around 170–175°F/77–79°C). Be careful not to let it boil.
Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled bits. Stir in the vanilla extract and salt.
Allow the custard to cool slightly, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the custard for at least 4 hours, preferably overnight, until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–30 minutes, or until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.4 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 416 mg | 32% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 500 mg | 11% | |
*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.
