Description of this recipe:
This Homemade Vanilla Ice Cream recipe is a classic, creamy delight that captures the essence of vanilla in every delicious scoop. Made with simple, high-quality ingredients, this ice cream is perfect for hot summer days or as a sweet treat any time of the year.
Why you will love this recipe:
You will love this recipe for its rich flavor and creamy texture that store-bought ice creams simply can’t match. The use of real vanilla beans or pure vanilla extract elevates the taste, making it a favorite among ice cream aficionados. Plus, the satisfaction of making your own ice cream at home is an experience that’s hard to beat!
Introduction
Ice cream is one of those universally loved desserts that brings joy to people of all ages. While there are countless flavors and variations available in stores, nothing compares to the taste and texture of homemade ice cream. With this Homemade Vanilla Ice Cream recipe, you can create a luscious treat that not only satisfies your sweet tooth but also allows you to control the ingredients. Whether you enjoy it on its own or as a base for sundaes and other desserts, this vanilla ice cream is sure to impress.
Ingredients:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- ¾ cup (150g) granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- A pinch of salt
Preparation:
Step 1: Prepare the Vanilla Mixture:
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
Step 2: Whisk the Egg Yolks:
In a separate bowl, whisk together the egg yolks with the remaining sugar and a pinch of salt. Continue whisking until the mixture becomes pale and creamy, which should take about 2-3 minutes.
Step 3: Temper the Eggs:
To prevent the egg yolks from curdling, slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. This process is called tempering. Gradually add the tempered egg yolks back into the saucepan with the cream mixture.
Step 4: Cook the Custard:
Place the saucepan over low heat and continue to cook the mixture, stirring constantly with a wooden spoon or silicone spatula. Cook until the custard thickens and coats the back of the spoon, reaching a temperature of about 170–175°F (77–80°C). Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any lumps.
Step 5: Chill the Custard:
Allow the custard to cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor. Chilling the custard thoroughly is essential for achieving a smooth texture in the final product.
Serving Suggestions:
This vanilla ice cream is incredibly versatile. Serve it in bowls or cones, topped with a drizzle of chocolate sauce, fresh fruit, or a sprinkle of nuts. It also pairs beautifully with warm desserts like brownies or apple pie, adding a delightful contrast of temperatures and textures.
Tips:
- For a lighter version, consider using half-and-half instead of heavy cream.
- Get creative with mix-ins! Add chocolate chips, crushed cookies, or fresh fruit during the last few minutes of churning to customize your ice cream.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze it, and stir every 30 minutes for 2-3 hours to break up ice crystals and achieve a creamy consistency.
- Store any leftover ice cream in an airtight container in the freezer. To serve, let it sit at room temperature for a few minutes to soften slightly.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 35 minutes (including chilling and freezing time)
Nutritional Information (per serving, based on 10 servings):
- Calories: 250
- Protein: 3g
- Sodium: 50mg
Conclusion
Making homemade vanilla ice cream is a rewarding experience that yields a deliciously creamy treat. With just a handful of ingredients and a little bit of patience, you can create a dessert that rivals any store-bought option. So, gather your ingredients, follow the steps, and treat yourself and your loved ones to the delightful experience of homemade vanilla ice cream!
Questions and Answers about this recipe:
- Can I use a different type of milk?
Yes, you can substitute whole milk with 2% or even almond milk, but keep in mind that this may alter the creaminess of the final product. - What if I don’t have a vanilla bean?
If you don’t have a vanilla bean, you can use 2 teaspoons of pure vanilla extract instead. Add it during the cooking process after removing the mixture from heat. - How long can I store homemade ice cream?
Homemade ice cream can be stored in the freezer for up to 2-3 weeks. For the best texture, let it soften for a few minutes at room temperature before serving. - Can I make this ice cream without eggs?
Yes, you can make an egg-free version by using a different base, such as a simple mixture of heavy cream, milk, sugar, and vanilla extract, but the texture may be less creamy. - What are some popular mix-ins for vanilla ice cream?
Popular mix-ins include chocolate chips, crushed cookies, fresh berries, or even swirls of caramel or fudge. Feel free to experiment with your favorites!
