Creamy Vanilla Ice Cream (Printable)

Rich and creamy vanilla frozen dessert made with fresh cream and egg yolks, perfect for any occasion.

# What's Needed:

→ Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - Pinch of salt

→ Flavor

05 - 1 tablespoon pure vanilla extract

→ Enrichment

06 - 5 large egg yolks

# How to Make It:

01 - In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium, stirring occasionally, until the mixture is hot and the sugar has fully dissolved. Do not allow the mixture to boil.
02 - In a separate mixing bowl, lightly whisk the 5 large egg yolks until they are smooth and slightly pale in color.
03 - Very slowly pour about 1 cup of the hot cream mixture into the whisked yolks while whisking constantly. This gradual tempering prevents the eggs from scrambling.
04 - Pour the tempered yolk mixture back into the saucepan with the remaining cream base. Stir continuously over medium-low heat until the custard thickens slightly and coats the back of a spoon, reaching an internal temperature of 170°F to 175°F.
05 - Remove the saucepan from the heat and stir in the pure vanilla extract until evenly incorporated throughout the custard.
06 - Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover tightly and refrigerate for at least 4 hours or until thoroughly chilled.
07 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, until the mixture reaches a thick and creamy consistency.
08 - Transfer the churned ice cream into a freezer-safe container, cover securely, and freeze for at least 2 hours before serving to allow it to firm up properly.

# Tips for Success:

01 -
  • This is the kind of ice cream that makes store bought pints feel like a compromise you never want to make again.
  • The custard base is foolproof once you master the tempering step, and the texture comes out silky every single time.
02 -
  • If your custard boils, the eggs will scramble and no amount of straining will fully save it. Low and slow is the only way.
  • Chilling the base overnight instead of the minimum four hours produces a noticeably creamier result because the proteins have time to relax.
03 -
  • Chill your storage container in the freezer before transferring the churned ice cream into it. A cold container means less melting and refreezing at the edges.
  • A tablespoon of vodka mixed into the base before churning keeps the texture scoopable even after days in the freezer, and you will never taste it.

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