Learn the art of crafting your own velvety and rich homemade vanilla ice cream, where simple steps lead to a creation that outshines any store-bought version available. Even if you’re new to the kitchen, fear not, as this recipe will be your guide to a delightful treat that’s sure to impress with your ice cream maker.
Picture yourself embarking on a culinary adventure, transforming basic ingredients into a delightful masterpiece. The heart of this recipe lies in the step-by-step process that ensures your success. With each move, you’ll be one step closer to achieving the perfect blend of creamy goodness, a touch of sweetness, and the magical essence of vanilla.
Don’t worry if you’re not an expert chef; the instructions are here to guide you through every phase. From combining the ingredients to letting the flavors mingle, and finally to the eagerly anticipated churning process, each element contributes to the final symphony of flavors and textures.
Imagine the satisfaction of creating your own ice cream—far from the generic store-bought variety. This creation carries a personal touch that transforms it into a labor of love. As a novice home cook, you’re about to take your dessert game to the next level. The end result? A delectable treat that not only gratifies your taste buds but also fills you with pride, as you marvel at what you’ve accomplished in your very own kitchen.
Not what you are looking for? Try these other great recipes: Gluten-Free Chocolate Cupcakes, Luscious Lemon Squares or Salted-Caramel Pineapple Upside-Down Cake.
PrintVanilla Ice Cream
- Prep Time: :10
- Cook Time: :10
- Total Time: 8:20
- Yield: 1 1/2 Quarts 1x
- Category: Dessert
- Method: Ice Cream Machine
Ingredients
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
Instructions
- Combine the half and half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
- Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.
- Slowly ladle one third of the hot dairy into the yolk mixture, whisking constantly. (This is the tempering part.) Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the. back of a spoon, and reaches 170 to 175ºF.
- Wash the original mixing bowl. When the custard is ready, transfer it to the now-clean bowl, stir in the vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40°F, at least 4 hours or up to overnight.
- Pour into a prepped ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.