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5. Strain and Chill
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits. Stir in vanilla extract and salt. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
6. Churn
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
7. Freeze
Transfer the churned ice cream to an airtight container. For a firmer consistency, freeze for at least 2–4 hours before serving.
🍨 Flavor Ideas
- Chocolate Fudge Swirl: Add melted chocolate and a swirl of fudge sauce.
- Strawberry Shortcake: Mix in diced fresh strawberries and bits of crumbled vanilla cookies.
- Espresso Chip: Add a teaspoon of instant espresso powder and dark chocolate chunks.
👨🍳 Tips for Success
- Use full-fat dairy for the creamiest results.
- Chill the custard base thoroughly before churning.
- Don’t skip straining—the smoother the base, the better the texture.
- Want egg-free? Substitute with 2 cups cream + 1 cup sweetened condensed milk + flavoring for a no-cook version.
Final Scoop
This ultimate homemade ice cream is endlessly customizable and guaranteed to impress. Whether you’re a purist sticking with vanilla or an adventurer mixing in peanut butter pretzels and brownie chunks, you’re in control. Once you taste it, there’s no going back to store-bought.
Now go grab that spoon—you’ve earned it.
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