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Creamy Homemade Vanilla Ice Cream

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An easy, satisfying homemade vanilla ice cream recipe with a silky smooth custard base, no fancy machine needed, perfect for any occasion.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 2 cups heavy cream (480 ml)
  • 3/4 cup granulated sugar (150 g)
  • 5 large egg yolks, room temperature
  • 1 vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine whole milk, heavy cream, and the scraped seeds plus pod of the vanilla bean (or add vanilla extract later). Warm gently over medium heat until the mixture just begins to steam and small bubbles appear around the edges, about 5 to 7 minutes. Do not boil. Remove from heat and let infuse for 15 minutes.
  2. While the milk mixture infuses, whisk together egg yolks and granulated sugar in a bowl until pale and slightly thickened, about 2 to 3 minutes.
  3. Slowly pour about half a cup of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Gradually add the rest of the warm milk mixture, continuing to whisk.
  4. Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, approximately 170°F (77°C). Strain immediately through a fine mesh sieve if lumps appear.
  5. Remove from heat. Remove vanilla bean pod if used. Stir in a pinch of salt and vanilla extract if not added earlier. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
  6. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions, about 20 to 30 minutes. For no-machine method, pour custard into a shallow container and freeze, stirring vigorously every 30 minutes for 3 to 4 hours until creamy.
  7. Transfer churned ice cream to an airtight container and freeze for another 2 hours to firm up before serving.

Notes

Keep mixing bowls chilled before use to speed up setting. Temper eggs slowly to avoid scrambling. Strain custard to remove lumps. For no-machine method, stir frozen custard every 30 minutes to prevent ice crystals. Let ice cream soften 5-10 minutes before scooping if too hard.

Nutrition

Keywords: vanilla ice cream, homemade ice cream, creamy ice cream, easy dessert, custard ice cream, no machine ice cream

Find it online: https://lirafood.com/creamy-homemade-vanilla-ice-cream-recipe-easy-5-step-guide-for-perfect-dessert/