Description
A creamy, classic vanilla ice cream with real vanilla flavor and a smooth, scoopable texture. Perfect for family gatherings, hot afternoons, or topping warm fruit; easy enough for weeknight dessert.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
- Pinch of fine sea salt
- (Optional for custard) 4 large egg yolks
- (Optional no-churn) 14 oz sweetened condensed milk
- Optional mix-ins/toppings: chocolate chips, caramel sauce, fresh berries
Instructions
- Heat: Combine milk, cream, sugar, and vanilla bean (seeds + pod) in a saucepan and warm until steam rises. Stir gently to dissolve the sugar.
- Temper (custard): Whisk egg yolks in a bowl, slowly add a ladle of hot milk while whisking, then return the mixture to the saucepan and cook until it lightly coats the back of a spoon.
- Cool: Strain the base, remove the vanilla pod, and chill in the refrigerator until cold.
- Churn: Pour the cold base into an ice cream maker and churn per manufacturer directions until it reaches a soft-serve texture.
- Freeze: Transfer to a shallow container, press plastic to the surface, and freeze for at least 4 hours to firm.
- No-churn alternative: Whip chilled heavy cream to soft peaks, fold in sweetened condensed milk
Notes
Chill the base thoroughly before churning for the smoothest texture. Use full-fat dairy for the richest results. Try the no-churn method if you don’t own an ice cream maker. Strain the custard base to remove any cooked bits before chilling.
Nutrition
- Serving Size: 6 Servings
- Calories: ~330 kcal
- Sugar: 23 g
- Sodium: 55 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 145 mg