Description

This homemade vanilla ice cream features a combination of heavy cream, whole milk, and rich vanilla flavor. It’s easy to make, perfect for hot days, and a great way to enjoy a beloved classic with family and friends.

Ingredients

Scale

2 cups heavy cream
2 cups whole milk
3 egg yolks
½ cup sugar
2 tablespoons vanilla bean paste
1 pinch salt (about ⅛ teaspoon)

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Instructions

Heat heavy cream and milk in a saucepan over medium-low heat until it simmers.
Whisk together egg yolks, sugar, and vanilla bean paste until smooth.
Slowly whisk in ¼ cup of the hot milk mixture into the egg mixture, then add it to the saucepan.
Stir in a pinch of salt and cook until the mixture thickens and reaches 170-180°F.
Strain the custard through a fine mesh sieve into a bowl.
Cover the surface of the custard with plastic wrap and refrigerate for at least 4 hours.
Churn in an ice cream maker for 20-25 minutes until thickened.
Transfer churned ice cream to a container and freeze for at least 2 hours.

Notes

Ensure to stir continuously while cooking the custard to avoid burning.
The ice cream can be stored in the freezer for up to 2 weeks.
Feel free to add mix-ins like chocolate chips or fruit after churning.

Nutrition

Serving Size: 1 serving
Calories: 412
Sugar: 28g
Sodium: 60mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0g
Protein: 6g
Cholesterol: 160mg