Vanilla Ice Cream Recipe

Making the Ice Cream

1. 1

   Prepare the Ice Cream Base

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally until the sugar is fully dissolved.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are pale in color and slightly thickened. This will help to temper the yolks and prevent them from scrambling.

3. 3

   Temper the Egg Yolks

   Slowly pour about half of the warm cream mixture into the bowl with the egg yolks, whisking constantly. This step is crucial to gradually increase the temperature of the yolks.

4. 4

   Combine Mixtures

   After tempering, pour the yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).

5. 5

   Add Vanilla and Salt

   Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. This enhances the flavor of the ice cream.

6. 6

   Cool the Mixture

   Pour the mixture into a clean bowl and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

7. 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 until it reaches a soft-serve consistency.

8. 8

   Freeze

   Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

9. 9

   Serve

   Scoop the vanilla ice cream into bowls or cones and enjoy!