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Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream
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This easy and classic Homemade Vanilla Ice Cream recipe delivers a rich, creamy, and velvety dessert bursting with authentic vanilla flavor. Made with simple pantry staples and minimal prep time, it’s perfect for beginners and experienced cooks alike. Enjoy a customizable base perfect for mix-ins or dietary adaptations, with or without an ice cream maker.

Ingredients

Scale

Main Ingredients

  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 3/4 cup Granulated Sugar (divided)
  • 1 Vanilla Bean (split and seeds scraped) or 2 tsp Pure Vanilla Extract
  • 5 Large Egg Yolks
  • Pinch of Salt

Variations

  • Vegan Version: Substitute 2 cups coconut milk and 1 cup cashew cream for dairy
  • Extra Vanilla Punch: Add 1 tsp vanilla bean paste or extra vanilla seeds
  • Mix-Ins (optional): chocolate chips, crushed cookies, fresh fruit
  • Low-Sugar Option: Replace granulated sugar with honey or agave syrup to taste
  • Chocolate Vanilla Swirl: Add melted dark chocolate ribbons before freezing

Instructions

  1. Prepare the Custard Base: Heat whole milk, heavy cream, and half of the sugar in a saucepan over medium heat until warm but not boiling, dissolving sugar and infusing cream.
  2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk egg yolks with the remaining sugar vigorously until the mixture is pale and thick, forming a smooth base.
  3. Temper the Eggs: Slowly add a small amount of the warm cream mixture into the egg yolks while whisking continuously to raise temperature gently without scrambling eggs. Then pour all the yolk mixture back into the saucepan with the cream.
  4. Cook the Custard: Return saucepan to low heat and stir constantly until custard thickens enough to coat the back of a spoon, reaching about 170-175°F (77-80°C).
  5. Infuse Vanilla and Chill: Remove from heat, stir in vanilla bean seeds or extract and a pinch of salt. Transfer to a bowl, cover surface with plastic wrap to prevent skin formation, and chill in the refrigerator for at least 4 hours or overnight.
  6. Churn and Freeze: Pour chilled custard into an ice cream maker and churn per manufacturer instructions until reaching soft-serve consistency. Without an ice cream maker, pour custard into a shallow container and freeze, stirring vigorously every 30 minutes until firm.

Notes

  • Use the freshest milk, cream, and vanilla for optimal flavor.
  • Properly chilling the custard improves texture and freezing quality.
  • Tempering the eggs prevents curdling and ensures smooth custard.
  • If not using an ice cream maker, frequent stirring during freezing prevents ice crystals.
  • Add chocolates, nuts, or fruits after churning for even mix-in distribution.

Nutrition

Keywords: vanilla ice cream, homemade ice cream, custard ice cream, no ice cream maker, classic dessert, creamy ice cream

Find it online: https://dailydishez.com/homemade-vanilla-ice-cream/