Rich and Creamy Vanilla (Printer-Friendly)

Rich and creamy vanilla frozen dessert made with fresh cream, milk, and egg yolks. Perfect for cooling down on warm days.

# What You'll Need:

→ Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - Pinch of salt

→ Flavor

05 - 1 tablespoon pure vanilla extract

→ Enrichment

06 - 5 large egg yolks

# How to Make It:

01 - In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium, stirring occasionally, until the mixture is hot and the sugar has fully dissolved. Do not allow the mixture to boil.
02 - In a separate mixing bowl, lightly whisk the 5 large egg yolks until they are smooth and slightly pale.
03 - Slowly pour about 1 cup of the hot cream mixture into the whisked egg yolks while whisking constantly. This gradual addition tempers the yolks and prevents them from scrambling.
04 - Pour the tempered yolk mixture back into the saucepan with the remaining cream base. Stir continuously over medium-low heat until the custard thickens slightly and coats the back of a spoon, reaching an internal temperature of 170-175°F (76-80°C).
05 - Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated.
06 - Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover tightly and refrigerate for at least 4 hours or overnight for best results.
07 - Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, creamy consistency.
08 - Transfer the churned ice cream into a freezer-safe container, cover securely, and freeze for at least 2 hours before scooping and serving.

# Expert Advice:

01 -
  • There is nothing, and I mean nothing, that compares to scooping homemade ice cream you made yourself, and your friends will be genuinely shocked when you tell them.
  • The custard base is a technique worth mastering because it unlocks a world of flavors from coffee to lavender once you nail it.
02 -
  • If your custard ever looks curdled or grainy, you went too far on the heat, and straining it is your only rescue, so watch it like a hawk.
  • Chilling the base overnight instead of just four hours was a happy accident that improved every batch after it.
03 -
  • The back of a spoon test is unreliable for beginners, so invest five dollars in an instant read thermometer and pull the custard at 175 degrees Fahrenheit every single time.
  • Adding a tablespoon of vodka to the base before churning keeps the ice cream softer in the freezer without affecting the flavor at all.

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