Description
Creamy vanilla dreams come alive in this classic Vanilla Ice Cream that whispers sweet memories of summer afternoons. Rich custard base and pure vanilla essence merge into a silky scoop perfect for chilling with friends and family.
Ingredients
Scale
Dairy:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 4 large egg yolks
Sweeteners:
- 3/4 cup (150 g) granulated sugar
Flavoring and Seasoning:
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Create a creamy foundation by gently heating heavy cream, milk, and half the sugar in a saucepan until wisps of steam emerge, avoiding boiling.
- Whisk egg yolks, remaining sugar, and salt until the mixture transforms into a pale, silky texture with subtle thickness.
- Carefully introduce about 1/2 cup of hot cream into egg mixture, whisking vigorously to prevent curdling, then seamlessly incorporate the tempered eggs back into the saucepan.
- Maintain a gentle medium-low heat, stirring continuously with a wooden spoon, until the custard reaches 170-175°F and develops a smooth, coating consistency that clings to the spoon.
- Remove from heat and infuse vanilla extract or seeds, then strain through a fine mesh sieve to eliminate potential lumps, ensuring a velvety smooth base.
- Shield the custard’s surface with plastic wrap and refrigerate until thoroughly chilled, allowing flavors to meld for a minimum of 4 hours or preferably overnight.
- Transfer the cold custard into an ice cream maker and churn for approximately 20-25 minutes until it achieves a soft, cloud-like texture.
- Scoop the churned mixture into an airtight container, smoothing the surface, and freeze for at least 2 hours to solidify into a perfect, scoopable dessert.
Notes
- Cool the custard quickly by placing the bowl in an ice bath to speed up chilling and prevent bacterial growth.
- Try different vanilla sources like Madagascar, Tahitian, or Mexican beans for unique flavor profiles.
- For a richer texture, use only egg yolks and adjust cream-to-milk ratio to increase butterfat content.
- Make a lactose-free version by substituting dairy with coconut milk or almond milk for a creamy alternative.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 357 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1.2 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 200 mg