Is there anything as timeless and satisfying as a scoop of classic vanilla ice cream? Whether served on its own, alongside a freshly baked pie, or crowned with your favorite toppings, this creamy delight never goes out of style. The best part? Making it at home is easier than you might think! With a few simple ingredients and a bit of patience, you’ll have a batch of rich, luscious ice cream that rivals any store-bought version.
Why Make Ice Cream at Home?
There’s something magical about creating your own ice cream. Not only are you in control of the ingredients (goodbye, unnecessary preservatives!), but it also allows you to tailor the recipe to your taste. Plus, homemade ice cream is a fun and rewarding project for anyone who loves spending time in the kitchen.
This classic recipe uses simple, high-quality ingredients to deliver that perfect vanilla flavor and creamy texture you love. Let's get started!
Ingredients for Classic Vanilla Ice Cream
To create this dessert masterpiece, you'll need the following ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (or 2 teaspoons of pure vanilla extract)
- 4 egg yolks
A Note on Vanilla Beans vs. Extract
While vanilla extract will work beautifully in this recipe, using a vanilla bean will give your ice cream an even richer flavor and those signature specks of real vanilla.
Equipment Needed
- Ice cream maker (a must for the creamiest results)
- Heavy saucepan
- Mixing bowl
- Whisk
- Strainer
- Airtight container for freezing
Step-by-Step Instructions
1. Prepare the Vanilla Base
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to a saucepan with the heavy cream, whole milk, and half of the sugar.
- Heat over medium heat until the mixture is just about to simmer (but don’t bring it to a boil). Remove from heat and set aside to steep for 15–20 minutes, allowing the flavors to infuse.
2. Whip the Egg Yolks
- While the milk mixture is steeping, whisk the egg yolks and remaining sugar in a mixing bowl until pale and creamy.
3. Temper the Eggs
- Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly. This gradual process ensures the eggs don’t curdle.
- Once tempered, pour the egg mixture back into the saucepan with the cream and return it to low heat.
4. Cook the Custard
- Stir constantly with a wooden spoon or spatula until the mixture thickens and coats the back of a spoon, around 170°F (do not boil).
- Remove from heat, strain through a fine mesh strainer to remove any lumps, and discard the vanilla pod.
5. Chill the Mixture
- Cover the custard and refrigerate for at least 4 hours or overnight. This step is key for a smooth and creamy final result.
6. Churn the Ice Cream
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes.
7. Freeze the Ice Cream
- Transfer the soft ice cream into an airtight container and freeze for at least 2–3 hours to allow it to firm up.
Tips for Success
- Make sure your ice cream maker insert is fully frozen before churning!
- For an extra layer of flavor, consider adding a splash of bourbon or rum to the custard.
Serve and Enjoy
Scoop your homemade vanilla ice cream into bowls or cones, and enjoy it as is or paired with your favorite desserts. Whether it’s drizzled with chocolate sauce, topped with fresh berries, or turned into a sundae, this ice cream is as versatile as it is delicious.
Homemade vanilla ice cream is a simple luxury that never fails to impress. Now it’s your turn to give it a try—your taste buds will thank you!
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