The Creamiest Homemade Vanilla Ice Cream

Servings: 6-8 | Prep Time: 20 minutes | Chill Time: 4-6 hours

Calories per serving: Approximately 250-300 calories (depending on portion size)

---

Tip:

This Homemade Vanilla Ice Cream is the ultimate indulgence for vanilla lovers! Made with a rich custard base, it’s incredibly smooth, creamy, and bursting with the pure flavor of vanilla. Whether served on its own or paired with your favorite desserts, it’s a treat you’ll want to enjoy all summer long!

---

Ingredients:

• 2 cups (480ml) heavy cream 🧴

• 1 cup (240ml) whole milk 🥛

• ¾ cup (150g) granulated sugar 🍬

• 1 vanilla bean (or 2 tsp pure vanilla extract) 🍦

• 4 large egg yolks 🥚

• A pinch of salt 🧂

---

Instructions:

1. Prepare the Vanilla Bean:

1. If you’re using a vanilla bean, split it in half lengthwise and scrape out the seeds using the back of a knife.

2. Add the vanilla seeds and the empty vanilla bean pod into a saucepan with the heavy cream and whole milk. If using vanilla extract, skip this step and add the extract later.

2. Heat the Cream and Milk:

1. In a medium saucepan, combine the cream and milk with the vanilla bean seeds (or vanilla extract) and the granulated sugar.

2. Heat the mixture over medium heat, stirring occasionally, until it begins to steam and is just about to simmer. Do not bring it to a boil. Once it's hot, remove it from the heat and let it steep for about 5 minutes to infuse the vanilla flavor.

3. Whisk the Egg Yolks:

1. In a separate bowl, whisk the egg yolks and salt together until the yolks become pale and slightly thickened.

2. Gradually pour about ½ cup of the hot cream mixture into the egg yolks while whisking constantly to temper the yolks (this prevents them from scrambling).

4. Combine the Mixtures:

1. Slowly add the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly to combine.

2. Return the saucepan to the stove and cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula. The mixture is ready when it thickens and coats the back of the spoon, reaching 170°F (77°C) on a thermometer.

5. Strain and Cool:

1. Remove the saucepan from the heat and strain the custard through a fine mesh sieve into a clean bowl to remove any solids (including the vanilla bean pod if used).

2. Let the custard cool to room temperature, then cover and refrigerate it for 4-6 hours, or preferably overnight, to chill completely.

6. Churn the Ice Cream:

1. Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes depending on the machine.

2. The ice cream should be thick and creamy once it’s finished churning.

7. Freeze and Serve:

1. Transfer the churned ice cream to an airtight container and freeze for an additional 4-6 hours or until firm.

2. Serve and enjoy your rich, creamy homemade vanilla ice cream!

---

Tips for Saving Energy:

• Use a countertop ice cream maker to save energy as it does not require the oven or stove. Just let the machine do the work!

• Make the custard base ahead of time and let it chill in the fridge overnight so you can churn the next day.

---

Who Should Enjoy This Ice Cream?:

• Vanilla lovers will adore this rich and creamy ice cream with its pure vanilla flavor.

• Perfect for anyone who enjoys homemade desserts and loves the indulgence of fresh, creamy ice cream.

• Ideal for summer gatherings, birthday parties, or as a treat to cool off on a warm day.

Who Should Avoid It?:

• If you’re dairy intolerant or lactose intolerant, substitute the milk and cream with dairy-free alternatives like coconut milk and coconut cream.

• Those following a low-calorie or low-sugar diet may want to enjoy this ice cream in moderation due to its rich ingredients.

---

Enjoy the Creamiest Homemade Vanilla Ice Cream, made with love and fresh ingredients that deliver a luxurious, creamy treat. It’s simple to make and perfect for those who appreciate the comforting, timeless flavor of vanilla!