Homemade Vanilla Ice Cream
Ingredients
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1 vanilla bean , split lengthwise (or 2 teaspoons pure vanilla extract )
- 4 large egg yolks
Step-by-Step Instructions
1. Prepare the Vanilla Mixture
If using a vanilla bean, use the back of a knife to scrape out the seeds. Combine the heavy cream, whole milk, sugar, and vanilla seeds (and pod if using) in a medium saucepan over medium heat. Stir occasionally until the mixture is warm but not boiling. Remove from heat and let the vanilla steep for 10–15 minutes for maximum flavor.
If using vanilla extract, skip this step and add it later during assembly.
2. Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks until they’re pale yellow and slightly thickened. Set aside.
3. Temper the Eggs
Slowly pour about 1 cup of the warm cream mixture into the egg yolks while continuously whisking to prevent the eggs from cooking. Once combined, return the mixture to the saucepan with the remaining cream mixture.
4. Cook the Custard Base
Stir the mixture constantly over low heat with a wooden spoon or silicone spatula. Continue cooking until the custard thickens enough to coat the back of the spoon (about 5–7 minutes). Avoid letting it boil.
Pro Tip: To check doneness, dip the back of a spoon into the custard and run your finger through it. If the trail holds without running, it’s ready.
5. Strain and Cool
Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits or vanilla pod pieces. Stir in the vanilla extract if using. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
