Homemade Vanilla Ice Cream Recipe
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- Pinch of salt
Instructions:
- Prepare the vanilla: Split the vanilla bean lengthwise and scrape out the seeds. Set both the seeds and the bean pod aside.
- Heat the cream and milk: In a medium saucepan, combine the cream, milk, half of the sugar, vanilla bean seeds, and the bean pod. Heat over medium heat until it's just simmering. Do not let it boil.
- Whisk the egg yolks and sugar: While the milk mixture is heating, whisk the egg yolks and remaining sugar in a bowl until pale and thick.
- Temper the egg yolks: Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking continuously. This prevents the eggs from scrambling. Gradually add the rest of the hot cream mixture.
- Cook the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (around 170-175°F or 77-80°C). Be careful not to overheat.
- Strain and cool: Remove from heat, strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled bits. Let it cool slightly, then cover and refrigerate for at least 4 hours or overnight.
- Churn the ice cream: Once the mixture is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours before serving.
Enjoy your rich, creamy homemade vanilla ice cream!