Remember the simple joy of classic, creamy vanilla ice cream? This easy-to-follow homemade vanilla ice cream recipe is a tribute to those moments, bringing that nostalgic, rich flavor right into your kitchen. In just 40 minutes of hands-on time, you'll create a smooth, delicious custard that needs only a few hours to chill before it's ready for your ice cream maker. I have a Kitchen Aid ice cream maker attachment for my mixer. One of the best presents I ever received.
What You Will Need:
- 2 cups of heavy whipping cream
- 1 cup of half and half
- ¾ cup of sugar
- ⅛ teaspoon of fine sea salt
- 1 teaspoon of vanilla
- 6 well beaten eggs
Tempering the Egg Yolks for the Ice Cream Custard
The yolks will need to be in another bowl big enough for the egg yolks and some of the cream mixture. In a medium saute pan (or something close to it) over medium heat, bring the sugar, cream, half and half, and salt to about 160 degrees F. Make sure you are always whisking the mixture as it heats. When heated, pour about ⅓ of the cream mixture into the bowl with the egg yolks. Make sure you are whisking the egg yolks as you are pouring the cream mixture in. The point of tempering is to not scramble the eggs when combining with the hot milk mixture. Slowly adding the milk mixture and whisking as you add it will keep the eggs from scrambling. Next, pour the tempered eggs back into the cream mixture and keep whisking. Continue heating and whisking until the mixture coats the back of a spoon. The ice cream custard mixture will stay on the spoon to coat it after you dip it in the custard. This means it is thick enough and you can move on to straining, covering, and cooling.
Straining, Covering, and Cooling the Custard
The vanilla ice cream recipe just has to cool and it will be ready for the ice cream machine. After the custard coats the back of a spoon, take it off of the heat. The next step is to strain it into an appropriately sized bowl. This will help keep the ice cream smooth. Then add the vanilla and mix well. Let the mixture cool to the touch. Then take a piece of plastic wrap and press it onto the surface of the custard. This keeps the custard from forming a "skin". Set the covered custard in the fridge for at least 3 hours, preferably overnight, before making the ice cream. Then follow the directions provided by your ice cream maker manufacturer.
I hope you and your family enjoy the vanilla ice cream recipe! Try our bananas foster ice cream recipe, pumpkin pie ice cream, or caramel apple ice cream !
FAQ's:
Tempering the eggs is an important step to prevent them from scrambling when you add them to the hot cream mixture. By slowly whisking a small amount of the hot liquid into the egg yolks first, you gradually raise their temperature, allowing them to be fully incorporated into the custard without cooking into lumps.
The custard is ready when it is thick enough to coat the back of a spoon. To test this, dip a spoon into the custard and then run your finger down the back of the spoon. If the line you draw holds without the custard running, it is thick enough.
Straining the custard through a sieve is recommended to remove any small bits of scrambled egg or other lumps that may have formed. This extra step ensures your final ice cream has a silky-smooth texture.
For the creamiest texture, it is best to stick to the heavy whipping cream and half and half as specified in the recipe. Substituting with lower-fat dairy products may result in an icier texture.
Homemade ice cream is best enjoyed within the first week for the creamiest texture and flavor. Stored in an airtight container, it can last up to one month, but it may become icier over time.
Recipe
Homemade Vanilla Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 cup half and half
- ¾ cup sugar
- ⅛ teaspoon of fine sea salt
- 1 teaspoon vanilla
- 6 well beaten egg yolks
Method
- In a medium saute pan combine sugar, whipping cream, half and half, and salt.
- Over medium heat whisk the milk mixture until the sugar dissolves and is hot to the touch. Around 160 degrees.
- Whisking as you are pouring, pour about ⅓ of the milk mixture into a separate bowl with the beaten egg yolks. This is tempering the egg mixture.
- Then pour tempered egg mixture back into the pan with the milk mixture and continue whisking.
- Whisk mixture over medium heat until it is thick enough to coat the back of a wooden spoon. Around 10-15 minutes.
- Strain custard through a sieve to get the lumps out.
- Mix vanilla into the sieved custard and let cool.
- Once cooled place a piece of plastic wrap onto the surface of custard to avoid a “skin” forming.
- Place in the fridge and cool overnight or for at least 3 hours. Then follow the directions provided by your ice cream maker manufacturer.
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