This vanilla ice cream recipe takes me back to when I was very young. The vanilla custard makes a rich ice cream! Back then, my family and I used a hand churn ice cream maker. It took a long time but it was worth it. Today, we have home machines that do the churning for us. This recipe is for those home machines. I have a Kitchen Aid ice cream maker attachment for my mixer. One of the best presents I ever received!
Tempering the egg yolks
The yolks need to be in another bowl with enough room 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 whisking the mixture as it heats. When heated, pour about 1/3 of the cream mixture into the bowl with the egg yolks. Make sure you are whisking the egg yolks as you are pouring. 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 bring you success. 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.
Cooling and covering 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. Let the mixture cool to the touch. Then take a piece of plastic wrap and set it on 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.
- 1 Ice Cream Maker
- 2 cups heavy whipping cream
- 1 cup half and half
- ¾ cup sugar
- ⅛ teaspoon of fine sea salt
- 1 teaspoon vanilla
- 6 egg yolks
- In a medium saute pan combine 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 egg 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.
- 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.