Homemade Vanilla Ice Cream
Servings: 12 servings
Rich and creamy vanilla ice cream made from scratch.
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Ingredients
Ice Cream
- 4 cups heavy cream
- 2 cups milk
- 1⅓ cups granulated sugar
- 12 egg yolks
- 1-2 tbsp vanilla extract good quality
- pinch salt
Churn Ingredients (not all ice cream churns require these)
- ice
- rock salt
Instructions
- Combine egg yolks, salt, and sugar in a small bowl.
- In a large pot fitted with a candy thermometer, add milk and cream. Turn heat to medium-low.
- Whisk egg mixture into the cream and milk. Whisk almost constantly until temperature reaches 170F. The custard will have thickened slightly.
- Remove from heat and stir in vanilla extract.
- Pour mixture into a dish and cover with plastic wrap. Make sure the plastic wrap is right against the custard to prevent a skin from forming
- Place into the refrigerator and allow it to cool for 4 hours or overnight.
- Set up your ice cream churn and churn according to the manufacturer's directions. You can eat it now or you can chill for 30 minutes in the freezer for thicker ice cream.
Notes
Adapted from: The Master Ice Cream Recipe from the NY Times