Vanilla Blue Bell Ice Cream Recipe

Combine Ingredients

In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt over medium heat. Stir until the sugar is completely dissolved.

Heat the Mixture

Continue to heat the mixture until it is hot but not boiling, then remove from heat.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are slightly thickened.

Temper the Egg Yolks

Gradually pour about a cup of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling.

Combine Mixtures

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

Cool the Mixture

Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool for about 30 minutes at room temperature, then refrigerate until completely chilled, about 2 hours.

Churn the Mixture

Once the base is completely chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Add Optional Mix-ins

If desired, gently fold in the crushed blueberries and blue food coloring to achieve your desired color and flavor.

Transfer to Container

Transfer the churned ice cream to an airtight container. Smooth the top with a spatula.

Freeze

Cover and freeze for at least 4 hours, or until firm.