Vanilla Ice Cream Recipe

Prepare the Ice Cream Base

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm, but not boiling.

Whisk the Egg Yolks

In a separate bowl, whisk together the egg yolks and a pinch of salt until they are pale and slightly thickened.

Temper the Egg Yolks

Slowly pour about 1 cup of the warm cream mixture into the egg yolks while whisking constantly to prevent the yolks from cooking. This process is called tempering.

Combine and Cook

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

Add Vanilla

Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature.

Chill the Mixture

Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight until it is thoroughly chilled.

Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes until it reaches a soft-serve consistency.

Freeze the Ice Cream

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