ADVERTISEMENT
Homemade Vanilla Ice Cream Recipe
There’s something undeniably comforting about homemade vanilla ice cream. It’s the perfect balance of creamy sweetness and smooth texture, making it an all-time favorite dessert. While store-bought options can never quite match the taste of homemade, making vanilla ice cream at home isn’t as hard as you might think. With just a few simple ingredients and a little patience, you can indulge in a rich, decadent treat that tastes just like it came from an ice cream parlor!
In this article, we’ll walk you through how to make Homemade Vanilla Ice Cream from scratch. Whether you’re planning to serve it at a family gathering or just want to enjoy a bowl by yourself, this recipe is a guaranteed crowd-pleaser.
Why Make Vanilla Ice Cream at Home?
Making your own vanilla ice cream allows you to control the quality of ingredients, creating a dessert that’s fresh, flavorful, and free of unnecessary additives or preservatives. The best part? You can skip all the artificial flavors and enjoy a rich, creamy treat made with just a few wholesome ingredients. Homemade ice cream also gives you the flexibility to adjust sweetness levels or add any special toppings or mix-ins.
Ingredients:
To make the base for your homemade vanilla ice cream, you’ll need the following ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
- 5 large egg yolks
You’ll also need an ice cream maker to churn the mixture and give it the creamy texture we all love. If you don’t have an ice cream maker, there are ways to make it by hand, but using a machine will give you the best results.
Instructions:
1. Prepare the Custard Base:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 170°F or 75°C). Remove from heat.
- In a separate bowl, whisk the egg yolks until they become pale and slightly thickened, about 2-3 minutes.
- Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents them from curdling. Gradually add the rest of the hot cream mixture to the egg yolks while whisking.
2. Cook the Custard:
- Return the egg-cream mixture to the saucepan. Cook over low to medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Continue cooking until the mixture thickens slightly and coats the back of the spoon. You can test this by dipping the spoon into the custard and running your finger through it; the custard should leave a line.
- Make sure the temperature does not exceed 180°F (82°C) to avoid scrambling the eggs. If you have a kitchen thermometer, this is the ideal temperature.
3. Chill the Custard:
- Once the custard has thickened, remove it from the heat and pour it through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. Allow the custard to cool slightly at room temperature before covering and refrigerating it for at least 4 hours, or preferably overnight. The custard needs to be fully chilled before churning.
4. Churn the Ice Cream:
- Once the custard is thoroughly chilled, add the vanilla extract and stir to combine.
- Pour the custard into your ice cream maker, following the manufacturer’s instructions. Churn the mixture for about 20-25 minutes, or until it thickens to a soft-serve consistency.
5. Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container. Use a spatula to smooth the top. Place the container in the freezer for 3-4 hours to firm up to a scoopable consistency.
6. Serve and Enjoy:
- Once the ice cream has firmed up, it’s read
