Homemade Vanilla Ice Cream Recipe 

Homemade Vanilla Ice Cream Recipe 

Ingredients :

2 cups (480ml) heavy cream 
1 cup (240ml) whole milk 
¾ cup (150g) granulated sugar 
1 vanilla bean (or 2 tsp pure vanilla extract) 
4 large egg yolks 
A pinch of salt 

Instructions :

1. Prepare the vanilla base:

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. 
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. (If using vanilla extract, skip the bean and add it later.) 
Heat the mixture over medium heat, stirring occasionally, until it begins to steam, but don’t let it boil. 
2. Whisk the egg yolks:

In a separate bowl, whisk the egg yolks and a pinch of salt until smooth and light. 
Gradually pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. 
Slowly add the rest of the hot cream mixture into the egg yolks, continuing to whisk. 
3. Cook the custard:

Return the entire mixture to the saucepan over low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon. This should take about 8-10 minutes. 
Be careful not to let the mixture boil. If you’re using a thermometer, the custard should reach about 170°F (77°C). 
4. Strain and chill:

Once thickened, remove the saucepan from the heat. If you used a vanilla bean, remove the pod from the mixture. 
Pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits. 
Stir in the vanilla extract (if using instead of a vanilla bean) and let the mixture cool to room temperature. 
5. Chill and churn:

Once cooled, cover the custard and place it in the refrigerator for at least 4 hours, or overnight, to chill completely. 
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. 
6. Freeze and enjoy:

Transfer the freshly churned ice cream into an airtight container and freeze for at least 4 hours, or until firm. 
Scoop, serve, and enjoy your homemade vanilla ice cream!