Buy Now → Classic Creamy Vanilla Ice Cream
Ingredients
Scale
- 6 egg yolks
- 3/4 C. sugar
- 2 C. heavy cream
- 1 C. whole milk
- 1 Tbls. good vanilla extract or vanilla bean paste
Instructions
- Briefly whisk egg yolks in small bowl, set aside.
- In small saucepan, heat cream, milk and sugar until sugar is dissolved and little bubbles are starting to form around edge of saucepan.
- While whisking, slowly add about a quarter cup of the milk/cream/sugar mixture to bowl with the egg yolks. This is to temper the eggs and raise the temperature of the egg yolks without scrambling them. Add a bit more cream mixture and whisk again. Repeat.
- While continuing to whisk, slowly add the egg mixture to the sauce pan with remaining milk/cream/sugar mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it’s ready. Takes about 5 minutes, more if your temperature is lower. If you have a candy thermometer cook until 170º
- Strain mixture into bowl and set in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for a few hours or overnight to thoroughly chill.
- Stir vanilla extract or vanilla bean paste into ice cream custard base.
- Pour custard base in ice cream maker and process according to your ice cream maker‘s instructions. For me, it’s 20 minutes.
- Store ice cream in container and let freeze several hours or overnight to firm up.
Equipment
Buy Now → Notes
*I like to put the vanilla extract in the mixture just prior to churning. If you’re using a vanilla bean, split it open, scrape out the seeds and add them to the milk/cream/sugar mixture when heating. Add the pod as well, but remove the pod prior to churning the ice cream.
Find it online: https://www.imbored-letsgo.com/vanilla-ice-cream/