Homemade Vanilla Ice Cream
Homemade vanilla ice cream is one of my favorite desserts, and I can confidently say this recipe is the best. I use fresh vanilla beans, egg yolks, and heavy cream to achieve the perfect balance of sweetness and creaminess. Every spoonful is smooth, rich, and absolutely worth making from scratch.
Ingredients
- 2 vanilla bean pods
- 3 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 4 egg yolks
Instructions
- Start by splitting the vanilla pods in half long ways.
- Add the split vanilla pods to a medium-sized pot along with the cream, milk, and sugar.
- Cook the mixture over low to medium heat while frequently stirring with a rubber spatula until the milk is scalded and the sugar is dissolved.
- Once scalded, remove the vanilla beans from the pod with a spoon and then scrape all the seeds out of the pod using a small knife and add them back to the pot.
- Then, add a small amount of the hot milk mixture to a large bowl with 4 egg yolks and vigorously whisk to temper the eggs. You do this so the eggs can come up to temperature without scrambling.
- Then, slowly pour in the remaining hot milk mixture while continuing to whisk at a normal pace until combined.
- Add the mixture back to the pot.
- Cook over low to medium heat while constantly stirring with a spoon or rubber spatula for 5 to 7 minutes or until it has thickened up and can coat the back of a spoon.
- Strain the mixture through a fine mess strainer or chinois and then immediately chill in the refrigerator or in an ice bath until completely cooled.
- Once chilled, transfer the mixture to an ice cream churner or maker and churn until the vanilla ice cream has solidified.
- Serve or keep in an airtight container in the freezer.
Notes
The key tip to making the best vanilla ice cream is using fresh vanilla beans for the deepest flavor and churning the custard properly to achieve a smooth, creamy texture. Letting the mixture chill completely before churning also makes a huge difference in the final consistency.
No Ice Cream Maker: If I do not have an ice cream maker, I freeze the mixture after it has completely cooled. Stirring every 30 minutes for a few hours helps keep it smooth.
Churning for Texture: Churning is the secret to a creamy texture. It prevents large ice crystals from forming and makes the ice cream rich and smooth.
Vanilla Substitute: If I do not have fresh vanilla beans, I use one tablespoon of vanilla extract. It still adds great flavor, though the depth is slightly different.
Make-Ahead: You can make this recipe several days before you want to serve it.
How to Store: Cover and keep the ice cream in an airtight container for up to 3 months.
Nutrition
Calories: 600kcalCarbohydrates: 39gProtein: 7gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 269mgSodium: 54mgPotassium: 188mgSugar: 39gVitamin A: 1988IUVitamin C: 1mgCalcium: 144mgIron: 0.5mg