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Vanilla Ice Cream Recipe

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Luxuriously creamy homemade vanilla ice cream made with a rich custard base, heavy cream, and pure vanilla extract. This classic French-style ice cream delivers restaurant-quality results right in your own kitchen with simple ingredients and straightforward techniques.

Ingredients

Scale
  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • ¾ cup granulated sugar, divided
  • 4-5 large egg yolks
  • 2 tablespoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • Optional: 1 vanilla bean (split and scraped) to replace or supplement the extract

Instructions

  1. Prepare your workspace: Set up an ice bath (large bowl filled with ice and cold water) with a clean medium bowl nestled inside. Place a fine-mesh strainer over the bowl. This will be ready for cooling your custard quickly.
  2. Heat the cream mixture: In a medium heavy-bottomed saucepan, combine 1 cup of heavy cream, whole milk, ½ cup sugar, and salt. If using a vanilla bean, add the scraped seeds and empty pod to the pan. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges (about 170°F). Do not let it boil. Remove from heat.
  3. Prepare the egg yolks: While the cream heats, whisk together egg yolks and remaining ¼ cup sugar in a medium bowl until the mixture is thick, pale yellow, and falls in ribbons from the whisk (about 2-3 minutes). This is called “ribbon stage.”
  4. Temper the eggs: This is the most important step! Slowly drizzle about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Continue adding hot cream slowly, whisking constantly, until you’ve added about half of the cream mixture to the eggs.
  5. Combine and cook: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan. The mixture is ready when it coats the back of the spoon and reaches 170-175°F on an instant-read thermometer (about 5-8 minutes). Draw your finger through the custard on the spoon—it should leave a clear path. Do not let it boil or the eggs will curdle.
  6. Strain and cool: Immediately pour the custard through the fine-mesh strainer into the bowl set over the ice bath. Remove the vanilla bean pod if used. Stir in the remaining 1 cup of cold heavy cream and vanilla extract. This quickly cools the custard and stops the cooking. Stir occasionally until the mixture is completely cool (about 30 minutes).
  7. Chill thoroughly: 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 4-6 hours, or preferably overnight. The colder your base, the better your ice cream will be.
  8. Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes. The ice cream is done when it’s thick and resembles soft-serve consistency. It will still be quite soft.
  9. Freeze: Transfer the churned ice cream to a freezer-safe container. Press plastic wrap or parchment paper directly onto the surface, then cover with a lid. Freeze for at least 4 hours or until firm enough to scoop.
  10. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the perfect texture. Scoop, serve, and enjoy!

Notes

  • Make it even richer: Replace ½ cup of milk with ½ cup additional heavy cream for extra-luxurious ice cream.
  • Vanilla bean option: One vanilla bean equals about 3 teaspoons extract. Use both for maximum vanilla flavor.
  • No-churn method: After chilling, pour base into a shallow metal pan. Freeze 45 minutes, then vigorously whisk. Repeat every 30-45 minutes for 3-4 hours.
  • Tempering is crucial: Go slowly when adding hot cream to eggs. Rushing creates scrambled eggs.
  • Storage: Homemade ice cream is best within 1-2 weeks. After that, ice crystals may form.
  • Alcohol trick: Add 1-2 tablespoons vodka or bourbon to the base before churning for softer, more scoopable ice cream.

Nutrition

Find it online: https://focialy.com/vanilla-ice-cream-recipe/