The magic of homemade ice cream lies in its simplicity and freshness. Unlike store-bought versions, this recipe allows you to control the quality of ingredients, resulting in an ice cream that’s incredibly rich and creamy with a pure vanilla flavor. The secret to its smooth texture is the slow cooking and careful tempering of the egg yolks, which create a luscious custard base. The final product is a delightful treat that captures the essence of vanilla, perfect on its own or as a canvas for your favorite toppings and mix-ins.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 pinch of salt
- 5 large egg yolks
Instructions:
- Prepare the Ice Cream Base: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Stir occasionally until the mixture is hot and begins to steam, but do not let it come to a boil.
- Whisk the Egg Yolks: While the cream mixture is heating, whisk the egg yolks with the remaining sugar in a separate bowl until the mixture becomes pale and thick. This process helps to incorporate air into the yolks, giving the ice cream a creamy texture.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This step is crucial to prevent the eggs from curdling. Gradually add another 1/2 cup of the hot cream mixture, whisking continuously.
- Combine and Heat: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Be careful not to let the mixture boil, as this can cause the eggs to scramble.
- Strain and Cool: Once the mixture has thickened, remove the saucepan from the heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract and salt. Allow the mixture to cool to room temperature, stirring occasionally.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling process is essential for developing the flavors and ensuring the mixture is cold enough to churn.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze and Serve: Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours or until firm. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
