292cd374
This classic homemade creamy ice cream is velvety, rich, and full of real vanilla flavor. It uses an egg custard base to deliver that luxurious, creamy texture you love in premium ice creams. Use it as a base for mix-ins like chocolate chips, fruit swirls, or cookie dough. Perfect for summer (or any time).
⏱ Prep Time
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours (plus churn + freeze)
- Total Time: ~6–8 hours
- Servings: About 6 (makes ~1.5 quarts)
🍽 Equipment
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer
- Ice cream maker (or loaf pan for no-churn option)
- Rubber spatula
- Thermometer (optional, but helpful for custard)
🧾 Ingredients
Custard Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 tbsp pure vanilla extract (or 1 vanilla bean, split and scraped)
- Pinch of salt
🍨 Ingredient Notes
- Heavy cream + milk: This 2:1 ratio gives richness without being overly fatty.
- Egg yolks: Add creaminess and help emulsify the mixture.
- Vanilla: For top-tier flavor, use a real vanilla bean if you have one.
- Sugar: You can adjust slightly, but too little can cause the texture to freeze too hard.
👨🍳 Instructions
1. Heat the Base
- In a saucepan over medium heat, combine milk, 1 cup of cream, and half the sugar (about ⅜ cup).
- Stir until steaming, not boiling (about 170°F if using a thermometer).
2. Temper the Egg Yolks
- In a mixing bowl, whisk egg yolks with the remaining sugar until pale and thick.
- Slowly pour the warm milk mixture into the yolks, whisking constantly to prevent scrambling.
3. Cook the Custard
- Pour everything back into the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and coats the back of the spoon (170–175°F).
- Don’t let it boil!
4. Strain & Chill
- Remove from heat. Stir in the remaining 1 cup of cream, vanilla, and a pinch of salt.
- Strain through a fine mesh sieve into a clean bowl.
- Cover and chill in the fridge for at least 4 hours, preferably overnight.
5. Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker.
- Churn according to manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
6. Freeze
- Transfer to a loaf pan or airtight container.
- Press plastic wrap directly onto the surface to prevent ice crystals.
- Freeze for 4+ hours until scoopable.
❄️ No Ice Cream Maker? (No-Churn Method)
- Whip 2 cups cold heavy cream to stiff peaks.
- Gently fold in a can of sweetened condensed milk, 2 tsp vanilla, and pinch of salt.
- Add optional mix-ins.
- Spread into a container, cover, and freeze for 6 hours.
🥗 Nutrition Facts (Per ½ cup serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Carbohydrates | 22g |
| Sugars | 20g |
| Protein | 3g |
| Cholesterol | ~160mg |
💡 Tips & Variations
✅ Tips:
- Chill thoroughly: A cold base leads to smoother ice cream.
- Avoid curdling: Temper eggs slowly and don’t overheat the custard.
- Prevent ice crystals: Use plastic wrap directly on the surface.
🔁 Variations:
- Chocolate: Add ½ cup cocoa powder to the custard base.
- Strawberry Swirl: Fold in strawberry compote before freezing.
- Cookies & Cream: Add crushed Oreos during the last few minutes of churning.
- Mint Chip: Add ½ tsp mint extract + mini chocolate chips.
