Old Fashioned Ice Cream
This old-fashioned ice cream recipe brings the nostalgia of homemade ice cream right to your kitchen. Made with simple, high-quality ingredients like whole milk, heavy cream, egg yolks, and vanilla, this creamy and rich treat is a perfect way to indulge in a classic dessert. Whether you choose to keep it traditional with vanilla or explore different flavors, the steps are straightforward and the result is always delicious.
Equipment
- 1 medium saucepan
- (1) Mixing bowl (large)
- (1) Whisk
- 1 Fine-Mesh Strainer
- 1 Ice cream maker (hand-cranked or electric)
- 1 Thermometer (optional)
- 1 Freezer-safe container (for storage)
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 3/4 cup Granulated sugar
- 5 Large egg yolks
- 1 tsp Pure vanilla extract
- **Pinch of salt
Instructions
Prepare the Custard:
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally until it begins to steam but not boil.
Whisk Egg Yolks and Sugar:
- While the milk mixture heats up, whisk the egg yolks and sugar in a mixing bowl until smooth and pale.
Temper the Eggs:
- Gradually pour about 1/2 cup of the warm milk mixture into the egg yolks to temper them. Whisk constantly to combine. Slowly add the rest of the milk to the egg mixture, stirring constantly.
Cook the Custard:
- Pour the egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly until the custard thickens to coat the back of a spoon (170°F or 77°C). Be careful not to let it boil.
Strain and Cool:
- Remove the custard from the heat and strain it through a fine-mesh sieve to remove any curdled bits. Let the custard cool slightly, then stir in the vanilla extract and a pinch of salt.
Chill the Custard:
- Transfer the custard to a container, cover it, and refrigerate for at least 4 hours or overnight until fully chilled.
Churn the Ice Cream:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes for electric models or longer for hand-cranked machines).
Freeze and Serve:
- Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container and freeze for a few hours to firm up. Serve and enjoy!
Notes
- Flavor Variations: You can easily add fruit, chocolate, or nuts to your ice cream during the last few minutes of churning for a custom flavor.
- Dairy-Free Option: Substitute the heavy cream and milk with coconut milk or almond milk for a dairy-free version. The custard will still be creamy and delicious with the right non-dairy products.
- Storage: Store leftover ice cream in an airtight container in the freezer. It will stay fresh for up to 2-3 weeks.
- Make Ahead: You can make the custard a day or two in advance and chill it overnight for best results.
- Ice Cream Consistency: Homemade ice cream tends to be softer than store-bought. If you prefer a firmer texture, freeze it for a few extra hours.