Description
Indulge in a rich, smooth, and refreshing classic vanilla ice cream. This custard-based dessert uses premium vanilla bean paste and high-quality dairy to create a velvety texture that remains soft even after freezing. By slowly tempering egg yolks, you achieve a deep, complex flavor profile that elevates this treat far beyond store-bought alternatives. Perfect for serving as a foundation for your favorite toppings or enjoying on its own.
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla bean paste
4 large egg yolks
Instructions
Whisk the egg yolks and sugar in a medium bowl until pale and thick.
Heat the milk and heavy cream in a heavy-bottomed saucepan over medium heat until steaming.
Temper the egg mixture by slowly pouring half of the hot cream into the eggs while whisking constantly.
Return the combined mixture to the saucepan and cook over low heat until it coats the back of a spoon.
Strain the custard through a fine-mesh sieve into a clean bowl.
Stir in the vanilla bean paste and refrigerate for at least four hours.
Churn the chilled mixture in an ice cream machine according to the manufacturer’s instructions.
Transfer to an airtight container and freeze for four hours to firm up.
Notes
Ensure the heavy cream is well-chilled before starting. Straining the custard is essential for a silky smooth texture. Use a digital thermometer when tempering to ensure the eggs do not scramble. The ice cream is best consumed within a few days of freezing.
- Prep Time: 20
- Cook Time: 15
- Category: Trending
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 45mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 145mg
