Give Me An Ice Cream
This homemade ice cream recipe delivers a rich, creamy, and smooth frozen treat. It’s perfect for any occasion, allowing you to customize the flavor and texture. Whether you prefer a classic vanilla ice cream or want to get creative with mix-ins, this easy-to-follow recipe is sure to impress. The custard base ensures a smooth, silky texture, while the churning process creates the perfect scoop every time. You’ll never go back to store-bought ice cream once you try this!
Equipment
- 1 Medium saucepan – for heating the cream and milk mixture.
- 1 Whisk – to beat the egg yolks and combine the custard.
- 1 Heatproof spatula or wooden spoon – for stirring the custard.
- 1 Ice cream maker – for churning the ice cream (optional if no machine, see method below).
- 1 Large bowl – for chilling the custard.
- 1 Container with lid – to store the finished ice cream in the freezer.
Ingredients
- 2 cups – Heavy cream
- 1 cup – Whole milk
- 1 cup – Granulated sugar
- 5 large – Egg yolks
- 1 tablespoon – Vanilla extract or flavor of your choice
- Pinch of salt – Optional to balance sweetness
Instructions
Prepare the ice cream base:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm but not boiling.
Temper the eggs:
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. This process helps warm the yolks without cooking them.
Make the custard:
- Gradually pour the egg mixture back into the saucepan with the remaining cream mixture. Stir constantly over medium heat with a wooden spoon or heatproof spatula. Cook until the custard thickens and coats the back of the spoon (about 5-7 minutes). Do not let it boil.
Cool the custard:
- Remove from heat and stir in the vanilla extract. Allow the custard to cool at room temperature for about 30 minutes, then transfer to the fridge and chill for at least 4 hours or overnight.
Churn the ice cream:
- Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-30 minutes until it reaches a soft-serve consistency).
Freeze and serve:
- Transfer the ice cream to an airtight container and place it in the freezer for at least 2 hours to firm up. Scoop and serve when ready.
Notes
- Vegan/Dairy-Free Option: Substitute coconut milk or almond milk for the dairy milk and heavy cream, and use a non-dairy egg replacer such as cornstarch or silken tofu.
- Flavor Variations: Feel free to get creative by adding mix-ins such as chocolate chips, crushed cookies, caramel swirls, or fresh fruit after churning the ice cream.
- Storage: Homemade ice cream is best enjoyed within the first 1-2 weeks. Store it in an airtight container to prevent ice crystals from forming.
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the chilled custard into a shallow pan and freeze it. Stir the mixture every 30 minutes to break up any ice crystals until it reaches the desired consistency.