How to Make the Creamiest, Dreamiest Vanilla Ice Cream at Home
There’s nothing quite like digging into a bowl of rich, creamy vanilla ice cream on a hot summer day. The sweet, comforting flavor takes you back to childhood and lazy afternoons spent licking drips from an ice cream cone. While store-bought varieties are convenient, making your own homemade vanilla ice cream is surprisingly simple and allows you to control the quality of ingredients for an unbeatable taste.
This recipe produces an ultra-creamy, indulgent ice cream that’s bursting with pure vanilla flavor. The key is using a custard base made with egg yolks, which creates that signature velvety texture. With just a few basic ingredients and some patience for the churning process, you’ll be rewarded with a frozen treat that puts any store-bought pint to shame.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup white granulated sugar
- 1/8 teaspoon salt
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
Instructions:
- In a medium saucepan, combine the cream, milk, 1/2 cup of the sugar, and the salt. Scrape the seeds from the vanilla bean into the milk mixture and add the bean pod. Heat over medium, stirring occasionally, until steaming and just starting to form bubbles around the edge.
- In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. Then pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly with a wooden spoon, until thickened slightly, about 2-3 minutes.
- Remove from the heat and pour the custard through a fine mesh strainer into a clean bowl to remove the vanilla bean pod. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours until completely chilled.
- Once chilled, pour the custard into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes. The ice cream will still be quite soft at this stage.
- Transfer the soft ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up completely.
For an extra special touch, fold in chocolate chips, crushed cookies, or your favorite mix-ins after churning. Scoop into bowls or cones and savor each luscious, creamy bite of homemade vanilla bliss!
