Homemade Vanilla Ice Cream

This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether[ you serve it in a cone, with pie or as a base for candy or cookie mix-ins.]

Total Time:
4 hr 35 min
Prep:
5 min
Inactive:
4 hr
Cook:
30 min

Yield:
1 generous quart
Level:
Intermediate

Ingredients
  • 3 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • Kosher salt
  • 5 large egg yolks
Directions
  • Special equipment: an ice cream maker and a candy or instant-read thermometer

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)

  • Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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