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Ingredients
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Base Ingredients
Optional Mix-ins
Method
Preparation
- 1
Combine Base Ingredients
In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt over medium heat until the sugar is dissolved and the mixture is warm but not boiling.
- 2
- 3
Temper the Egg Yolks
Slowly pour about a cup of the warm cream mixture into the egg yolks while whisking constantly to temper them. This helps prevent the eggs from scrambling.
- 4
- 5
Cook the Custard
Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.
- 6
Chill the Mixture
Remove from heat and pour the mixture through a fine-mesh sieve into a bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
Churning
- 7
Churn the Ice Cream
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
- 8
Add Optional Mix-ins
If desired, add chocolate chips or crushed nuts in the last 5 minutes of churning.
Freezing
- 9
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- 10
Serve
Scoop and serve the ice cream in bowls or cones. Enjoy your homemade vanilla ice cream!
