Vanilla Ice Cream Scoop Recipe
Make Vanilla Ice Cream Scoop Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Optional Ingredients
Method
Preparation
- 1
Combine Base Ingredients
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved and the mixture is smooth.
- 2
Optional Custard Base Preparation
If using egg yolks, whisk them in a separate bowl. In a medium saucepan, heat the milk and cream mixture over medium heat until hot but not boiling. Gradually temper the egg yolks by adding a small amount of the hot mixture to the yolks, whisking constantly. Then, slowly add the yolk mixture back to the saucepan, stirring continuously. Cook until the mixture thickens slightly (about 5-7 minutes). Remove from heat and let cool.
- 3
Chill the Mixture
Cover the mixture and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the mixture to chill thoroughly.
Churning
- 4
Churn the Ice Cream
Once the mixture is thoroughly chilled, pour it into an ice cream maker. Churn according to the manufacturer's instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
Freezing
- 5
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container. Cover it with parchment paper or plastic wrap, then seal with the lid. Freeze for at least 4 hours or until firm.
- 6
Serve
Scoop the vanilla ice cream into bowls or cones and enjoy! You can top it with chocolate sauce, sprinkles, or your favorite toppings.
