Vanilla Ice Cream
This easy vanilla ice cream is luxuriously creamy and made with just six simple ingredients.
Ingredients
- 3 large egg yolks
- Pinch of salt
- 1 ½ cups heavy cream
- 1 cup half-and-half
- ¾ cup granulated sugar
- 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract or vanilla bean paste
Recommended Equipment
Instructions
- Whisk the egg yolks and salt in a medium bowl and set them aside.3 large egg yolks | Pinch of salt
- In a medium saucepan, combine the cream, half-and-half, and granulated sugar. If using a vanilla bean, split it in half lengthwise and scrape the seeds into the mixture, then add the scraped pod (if using vanilla bean paste or extract, they will be added later). Place the pan over medium heat and cook until it begins to steam and small bubbles appear around the edge of the pan.1 1/2 cups heavy cream | 1 cup half-and-half | 3/4 cup granulated sugar | 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract or vanilla bean paste
- Whisk about 1 cup of the hot mixture into the beaten egg yolks and then return the yolk mixture to the saucepan, stirring constantly. Reduce the heat to medium-low and continue cooking, stirring constantly, until the custard thickens slightly, coats the back of a spoon, and reaches 175°F to 180°F. Do not let it boil.
- Pour the custard through a medium-mesh strainer into a clean bowl. This will catch any bits of cooked egg and the large vanilla pod, but allow the tiny vanilla seeds to pass through into your ice cream base. If seeds get stuck, use a spatula to press them through the mesh. If you did not use a vanilla bean, add the vanilla bean paste or extract and stir to blend.
- Place a sheet of plastic wrap directly on the custard, then cover the bowl. Refrigerate for 2 to 3 hours or until completely chilled.
- Churn the chilled custard according to your ice cream maker’s instructions. Serve right away for a soft-serve texture, or transfer to a freezer-safe container and freeze for 2 to 4 hours, or until firm enough to scoop.
Tip: To cool the custard faster, set the bowl in a larger bowl of ice water and stir occasionally. Once cooled, cover and refrigerate until thoroughly chilled.
Nutrition
Calories: 381kcalCarbohydrates: 29gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 173mgSodium: 45mgPotassium: 120mgSugar: 28gVitamin A: 1140IUVitamin C: 1mgCalcium: 94mgIron: 0.3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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