Old Fashioned Vanilla Ice Cream
This Old Fashioned Vanilla Ice Cream is the epitome of classic dessert perfection. With its rich and creamy custard base, infused with the warm, aromatic essence of real vanilla, this homemade ice cream brings a nostalgic touch to any occasion. It’s made with simple ingredients, requires just a little patience, and is perfect for serving on its own or as a topping for pies, cakes, or fruit. Indulge in this timeless treat made right in your own kitchen.
Equipment
- Ice Cream Maker – 1 (make sure the bowl is frozen)
- Saucepan – 1 (for heating the milk and cream)
- Mixing Bowl – 1 (for tempering the eggs)
- Whisk – 1 (for beating the eggs and stirring the custard)
- Strainer – 1 (for straining the custard)
- Airtight Container – 1 (for freezing the ice cream)
Ingredients
- 2 cups – Whole Milk
- 2 cups – Heavy Cream
- 3/4 cup – Granulated Sugar
- 5 large – Egg Yolks
- 2 teaspoons – Pure Vanilla Extract or 1 vanilla bean
- 1/4 teaspoon – Salt
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine 2 cups of whole milk and 2 cups of heavy cream. Heat the mixture over medium heat, stirring occasionally, until it begins to steam and small bubbles form along the edges, but do not bring it to a boil.
Temper the Egg Yolks:
- In a mixing bowl, whisk together 5 egg yolks and 3/4 cup of sugar until smooth. Gradually pour a small amount of the hot milk mixture into the egg mixture while whisking constantly. Slowly increase the amount of milk mixture until the egg yolks are warmed through.
Cook the Custard:
- Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (around 170°F to 175°F). Do not let it boil.
Strain and Cool:
- Remove the saucepan from the heat. Pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits. Stir in 1/4 teaspoon of salt and 2 teaspoons of vanilla extract (or the scraped seeds from 1 vanilla bean).
Chill the Custard:
- Let the custard cool to room temperature. Once cooled, cover the bowl and refrigerate for at least 4 hours or overnight for the best results.
Churn the Ice Cream:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Scoop and serve your homemade Old Fashioned Vanilla Ice Cream. Enjoy!
Notes
- Vanilla Options: If you prefer a more intense vanilla flavor, use 1 vanilla bean instead of vanilla extract. Scrape the seeds from the bean and add them to the custard mixture with the vanilla extract.
- Ice Cream Maker: For best results, ensure that the ice cream maker’s bowl is frozen for at least 24 hours before use.
- Make Ahead: This ice cream can be made ahead of time. Just make sure to store it in an airtight container to prevent freezer burn.
- Texture Tip: For a super creamy texture, make sure to churn the ice cream for the full recommended time in the ice cream maker. Churning incorporates air, which creates a smoother, softer consistency.
- Flavor Variations: Feel free to customize this ice cream with chocolate chips, fruit, or your favorite mix-ins once it’s finished churning. Just add them in the last few minutes of churning.