Vanilla Ice Cream
A classic, rich and creamy homemade vanilla ice cream with a velvety smooth texture. Made with a simple custard base using real vanilla bean, this recipe is pure, simple, and utterly delicious.
For 6 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Cream Base
- b.In a medium, heavy-bottomed saucepan, combine the heavy cream, whole milk, half of the sugar (about 6 tbsp), salt, and the scraped vanilla bean seeds and pod.
- c.Heat the mixture over medium heat, stirring occasionally, until it is warm and steam begins to rise. Do not let it come to a boil. This should take about 5-7 minutes.
- 2
Step 2
- a.Prepare the Egg Yolks
- b.While the cream mixture is heating, place the 5 egg yolks and the remaining sugar in a medium bowl.
- c.Whisk vigorously until the mixture is pale yellow, thick, and forms ribbons when the whisk is lifted, about 2-3 minutes.
- 3
Step 3
- a.Temper the Eggs
- b.Once the cream is steaming, slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling.
- c.Pour the tempered egg mixture back into the saucepan with the remaining cream.
- 4
Step 4
- a.Cook the Custard
- b.Return the saucepan to medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom and sides of the pan.
- c.Continue cooking until the custard thickens enough to coat the back of the spoon (a stage known as 'nappe'). If you run your finger across the spoon, the line should hold its shape. This will take 5-8 minutes.
- d.The custard's temperature should reach 170-175°F (77-80°C). Do not let it boil, or it will curdle.
- 5
Step 5
- a.Chill the Custard Base
- b.Immediately pour the finished custard through a fine-mesh sieve into a clean bowl. This removes the vanilla pod and any small bits of cooked egg.
- c.To cool it down quickly, place the bowl into a larger bowl filled with ice and water (an ice bath). Stir occasionally for 10-15 minutes.
- d.Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- e.Refrigerate for at least 4 hours, but preferably overnight, until completely cold.
- 6
Step 6
- a.Churn the Ice Cream
- b.Once the custard is thoroughly chilled, remove the vanilla pod if you left it in for extra flavor.
- c.Pour the cold custard base into your pre-frozen ice cream maker bowl.
- d.Churn according to the manufacturer's instructions, typically for 20-25 minutes, or until it has thickened to the consistency of soft-serve ice cream.
- 7
Step 7
- a.Freeze and Ripen
- b.Transfer the churned ice cream to an airtight, freezer-safe container.
- c.Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming.
- d.Freeze for at least 4 hours to allow the ice cream to harden, or 'ripen', before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, use a real vanilla bean. The flavor is much more complex than extract. If using extract, add 2 tsp to the custard after straining and before chilling.
- 2Chilling the custard base thoroughly is the most important step for a creamy texture. A cold base churns faster and results in smaller ice crystals.
- 3Don't overcook the custard. If you see any signs of curdling, immediately remove it from the heat and strain it into an ice bath.
- 4Ensure your ice cream maker's bowl is frozen solid, typically for at least 24 hours in the coldest part of your freezer.
- 5For an even smoother texture and to prevent it from freezing too hard, add 1 tablespoon of vodka or light corn syrup to the custard base before churning.
Adapt it for your goals.
Chocolate Ice Cream
Whisk 1/2 cup of unsweetened cocoa powder into the sugar and egg yolk mixture. You can also add 4 ounces of finely chopped bittersweet chocolate to the hot cream base and stir until melted.
Strawberry Ice CreamStrawberry Ice Cream
Hull and puree 1 pound of fresh strawberries with a few tablespoons of sugar. Chill the puree thoroughly, then stir it into the chilled custard base just before churning.
Add Mix InsAdd Mix-Ins
During the last 5 minutes of churning, add your favorite mix-ins like chocolate chips, cookie dough pieces, chopped nuts, or brownie bits.
Coffee Ice CreamCoffee Ice Cream
Add 2 tablespoons of instant espresso powder to the cream mixture as it heats up.
Why this is on our healthy list.
Source of Calcium
The whole milk and heavy cream in this recipe provide a good source of calcium, an essential mineral for maintaining strong bones and teeth.
Provides Quality Protein and Fats
Egg yolks and dairy contribute high-quality protein and fats. Fats are crucial for a creamy texture and help with the absorption of fat-soluble vitamins.
Rich in Choline
Egg yolks are one of the best dietary sources of choline, an important nutrient that supports brain health, memory, and nerve function.
Frequently asked questions
One serving (about 1/2 cup) of this homemade vanilla ice cream contains approximately 330-350 calories, depending on the specific brands of cream and milk used.