Description
A creamy, classic custard-based vanilla ice cream made with just egg yolks, heavy cream, milk, sugar, and real vanilla. Rich, smooth, and nostalgic, this simple recipe creates a homemade treat perfect for topping with fruits, nuts, or pure vanilla. Chill and churn for a soft-serve texture.
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 tablespoon pure vanilla extract
Instructions
In a medium saucepan, gently warm the heavy cream and whole milk over medium heat until small bubbles form around the edges
In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened
Slowly drizzle in the warmed milk mixture while continuously whisking to temper the eggs
Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil)
Chill the custard completely for at least 4 hours
Churn in an ice cream maker according to manufacturer instructions until soft-serve consistency forms
Pour into an airtight container and freeze for 2-3 hours until firm
Notes
For an intensified vanilla flavor, steep a split vanilla bean in the warm cream before mixing
Adjust sugar to taste; reduction increases after freezing
Stir custard down the side of the pot while cooking to prevent scorching
Store frozen in an airtight container for up to 2 weeks
- Prep Time: 25
- Cook Time: 10
- Category: Desserts
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg