Vanilla Ice Cream Creamy Delicious
Indulge in the ultimate homemade treat with this "Vanilla Ice Cream Creamy Delicious" recipe, a celebration of pure, classic flavors with a luxuriously smooth texture that's sure to impress. Made with rich heavy cream, whole milk, and the fragrant magic of a real vanilla bean, this recipe combines the art of tempering egg yolks with a creamy custard base for unparalleled decadence. The addition of pure vanilla extract enhances the flavor, while the churning process creates the perfect silky consistency. Whether served solo in its indulgent simplicity or topped with your favorite sauces and mix-ins, this easy-to-follow recipe guarantees a scoop (or two) of homemade perfection every time. Perfect for family gatherings, special desserts, or a simple yet elegant treat, this vanilla ice cream will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 Vanilla bean
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
Instructions
In a medium-sized saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise, scrape out the seeds using a knife, and add both the seeds and the bean pod to the mixture.
Place the saucepan over medium heat and stir regularly until the sugar dissolves and the mixture begins to steam (do not let it boil). Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly temper the egg yolks by adding a small amount of the warm cream mixture while whisking constantly.
Gradually add the tempered egg yolks back into the saucepan with the rest of the cream mixture, stirring constantly.
Return the saucepan to medium-low heat and cook the custard, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (approximately 170-175°F using a thermometer). Do not let it boil.
Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled bits.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve the creamy vanilla ice cream plain or top with your favorite sauces, nuts, or fruit. Enjoy!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 67 mg | 1% | |
*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.
