Homemade Vanilla Ice Cream Recipe
This Vanilla Ice Cream Recipe has true vanilla flavor with the use of vanilla bean paste and real vanilla extract. It is easy to make in your ice cream maker and beats store-bought any day.
Servings: 8 servings
Calories: 490kcal
Ingredients
- 2 large large eggs
- 4 large egg yolks
- 1 1/2 cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- pinch of all-purpose flour
- 1 tablespoon pure vanilla extract
- 2 tablespoons vanilla paste
Instructions
- Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add small pinch of flour and vanilla.
- Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Once completely cooled, add your mixture to an ice cream maker according to the manufacturer's instructions and freeze.
Notes
- Cool the custard completely. Don’t rush it boos! if it’s even a little warm, you’ll end up with melted soup in your machine instead of creamy ice cream.
- Temper the eggs slowly. Drizzle that hot cream in real slow while whisking fast. This keeps the eggs smooth and custardy, not scrambled.
- Strain the custard. Please don’t skip this. Even if you think you nailed the custard, straining guarantees a silky-smooth base.
- Freeze the bowl ahead. Pop the bowl of your ice cream maker in the freezer for 15 to 24 hours before using. If it’s not solid, your ice cream won’t churn right.
Nutrition
Calories: 490kcal | Carbohydrates: 44g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 219mg | Sodium: 76mg | Potassium: 153mg | Sugar: 40g | Vitamin A: 1250IU | Vitamin C: 0.9mg | Calcium: 118mg | Iron: 0.5mg