Be sure to click the pictures so see the flecks of vanilla bean!
I love ice cream and if I buy it, I go for Ben and Jerry’s. As a child one of my most favorite memories is eating ice cream with my grandparents after dinner. There is something about homemade vanilla ice cream that is just so amazing, especially this recipe. This recipe is so creamy, so delicious, once you have tasted this recipe you will want to make it all the time. …MMM so good!!! Make me do the Happy Dance! 🙂
All the flecks of vanilla bean, the rich egg yolks, heavy cream makes for a rich creamy custardy ice cream. All the egg yolks make this ice cream yellow color. Did you know that vanilla is the most popular flavor ice cream with chocolate as second?
July is National Ice Cream Month, in 1984; President Ronald Reagan designated July as National Ice Cream Month. The third Sunday of the month is National Ice Cream Day.
So let me show you how I make this homemade ultimate Vanilla Ice Cream!
1 cup whole milk
¾ cup caster (superfine) sugar
1 vanilla bean
Pinch of salt
2 cups cream
6 egg yolks
1 tsp pure vanilla extract
The recipe is easy but there are a lot of steps. Be sure to read the entire recipe and get organized before you start. The first thing I will tell you is, do not substitute any of the ingredients, especially the caster sugar. Caster sugar is very a very fine sugar and it does make a different. Use the highest fat heavy cream you can find.
Place the whole milk, sugar and salt in a small saucepan. Split the vanilla bean and scrape out the seed and add them to the milk. I reuse the vanilla bean pod by placing it into my bottle of pure vanilla extract or us it to make vanilla sugar.
Place the saucepan over high heat and bring the mil mixture to just under a boil. Remove from heat, cover the pot, set aside to infuse for an hour.
After an hour we are ready to make the ice cream. Make an ice bath using a large bowl and fill it with a little water and lots of ice cubes. Set a slightly smaller bowl in the ice bath and pour in the heavy cream. Place a strainer over the smaller bowl which will be used to strain the egg mixture.
In a separate, medium size heat proof bowl, whisk the egg yolks lightly. Slowly pout the infused milk into the yolks whisking the entire time until combined.
Place this bowl over a pot of simmering water, cook while constantly stirring until the mixture reaches 180 degrees F or until the mixture coats the back of a spoon. Remove from heat and pour through the strainer into the heavy cream.
Mixture has been strained into the heavy cream.
Stir the custard over the ice bath until it’s cooled and then add the pure vanilla extract. Then remove bowl from the ice bath, cover with plastic wrap and place into your fridge until cold, preferably overnight.
Once the custard is cold, you are ready to churn your ice cream. Pour your custard into your churn.
My churn takes about 30 minutes to make the ice cream. Once the ice cream is done it will be soft, so I remove it into another container and place it into the freezer to get hard but not before I taste it!
I hope you will give this recipe a try, it’s the ultimate homemade vanilla ice cream! so good!! I guess you could add your favorite topping, chocolate, brownie, broken candy bars, etc. or mix it into the ice cream but this recipe is so good without toppings! 🙂
My handmade ice cream scoops make great gifts!
Learn how I hand turn an Ice Cream Paddle on my wood lathe.
Do you make homemade ice cream?