This homemade ice cream is unbelievably creamy. I used to think that making a custard-based ice cream was too tedious but actually, it takes about ten minutes of active prep time. It’s much easier than it sounds! I highly recommend making the custard base in the morning so it has time to chill, churn, and freeze before dessert. (You can of course enjoy it soft right after it churns if you can’t wait.)
This uses eight egg yolks so plan accordingly. That’s what makes it so rich and delicious! I save the whites in the fridge for omelets and scrambled eggs. Use really good vanilla. It will make a big difference. Use Mexican or bourbon vanilla if you can!
Just beat the egg yolks with granulated sugar and salt for a few minutes until pale and fluffy. While your stand mixer does all the work, heat the cream and milk in a sauce pan. Slowly stream the cream mixture into the fluffy egg mixture, mix until combined, then pour everything back in the sauce pan and heat. The result yields the dreamiest ice cream.
Get ready for many more variations to come this summer!
Homemade Vanilla Ice Cream
8 egg yolks
1 1/3 cups granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk
2 Tbsp vanilla extract
- In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
- Meanwhile, heat cream and milk in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
- Turn the mixer to low and slowly pour in the heated cream. Mix for a few minutes until combined.
- Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat and stir in vanilla. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled.
- Churn in an ice cream maker according to its instructions. Spoon into a freezer-safe container and freeze for at least four hours.
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