Homemade Vanilla Ice Cream Recipe
496kcal
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.
Nutrition
Calories496kcalCarbohydrates34gProtein6gFat38gSaturated Fat23gPolyunsaturated Fat2gMonounsaturated Fat11gCholesterol298mgSodium55mgPotassium150mgSugar34gVitamin A1569IUVitamin C1mgCalcium119mgIron1mg