Vanilla Ice Cream (Printable Version)

Rich and creamy frozen dessert made with fresh cream and vanilla, ideal for cooling down on warm days.

# What You Need:

→ Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - Pinch of salt

→ Flavor

05 - 1 tablespoon pure vanilla extract

→ Enrichment

06 - 5 large egg yolks

# How To Make It:

01 - In a saucepan, combine heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium, stirring occasionally, until the mixture is hot and the sugar has fully dissolved. Do not allow the mixture to boil.
02 - In a separate mixing bowl, lightly whisk the 5 large egg yolks until slightly broken up and smooth.
03 - Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This gradual process prevents the yolks from scrambling.
04 - Pour the tempered yolk mixture back into the saucepan. Stir continuously over medium-low heat until the custard thickens slightly and coats the back of a spoon, reaching an internal temperature of 170-175°F (76-80°C).
05 - Remove the saucepan from heat. Stir in the pure vanilla extract until evenly incorporated throughout the custard.
06 - Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover tightly and refrigerate for at least 4 hours or overnight.
07 - Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, creamy consistency.
08 - Transfer the churned mixture to a freezer-safe container. Cover securely and freeze for at least 2 hours before serving to achieve the ideal scoopable texture.

# Helpful Hints:

01 -
  • The custard base creates a silkier texture than any premium pint you will find at the grocery store.
  • Once you master this technique the flavor possibilities become genuinely endless and exciting.
02 -
  • If you skip the chilling step and churn warm custard it will not freeze properly and you will have expensive sweet soup.
  • The tempering step is non negotiable because pouring all the hot liquid at once turns yolks into rubbery lumps instantly.
03 -
  • The custard is done when it reaches 76 to 80 degrees on a thermometer and not a degree higher, trust the thermometer over the clock.
  • Adding a tablespoon of vodka to the base before churning keeps the texture softer in the freezer without affecting the flavor at all.

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