Vanilla Ice Cream Recipe
This is a simple and quick vanilla ice cream recipe with a flavor and texture so creamy and smooth it rivals some of the best gourmet vanilla ice cream available.
It took me a few flops before this vanilla ice cream recipe was ready to share. I did find one tiny issue with it though…it’s totally addicting!
The flavor is distinctly vanilla without being overwhelming and the texture is smooth, dense and creamy.
You have the option of using scrapings from one or more vanilla beans, depending on your taste, in the custard for this vanilla ice cream recipe. If you don’t have a bean, don’t worry! But please don’t use more vanilla extract to make up for it…it isn’t necessary. It will be just as creamy rich without the added bean seeds.
If you do decide to use beans and you’re not sure how to cut and scrape it, please click here for a handy guide.
You will notice that this recipe calls for half a dozen egg yolks. Oh my, but what to do with all of those egg whites if you don’t need them right away? Here’s a solution to help you save those egg whites until you have a recipe that calls for them!
The nice thing about a great vanilla ice cream recipe is that it can become the base to so many flavorful ice creams. You can add fruit, nuts, candies and with just a little extra time have a totally new dessert.
- 4 cups half & half cream
- 6 large egg yolks lightly beaten
- 1-1/2 cups sugar
- 1 or 2 whole vanilla bean (optional)
- 1 cup whipping cream
- 1-1/2 tsp vanilla extract
- For this first part we need the half & half, egg yolks, sugar, and vanilla bean (if you are using the scrapings from inside it).
- In a medium sauce pan, mix the half & half, slightly beaten egg yolks, sugar, and vanilla bean scrapings. Stir constantly over medium heat until the sugar dissolves. Continue stirring frequently to blend the egg yolks into the cream and keep the cream from scorching on the bottom. Be sure to get the inside edges of the pan.
- When mixture begins to show signs of boiling (bubbles begin around the edges or the center starts to rise) remove the pan from the stove. You now have the custard.
- Thoroughly chill the custard. TIP: Placing the pan into an ice bath for 15 minutes will speed up the chilling and reduce warming the inside of your refrigerator. Place in refrigerator until fully chilled 4-6 hours or overnight.
- For this last part we need the whipping cream and vanilla extract.
- Now that your custard is fully chilled, add the whipping cream and vanilla extract and stir until it is totally blended. Make sure to get your spoon around the inside edge of the pan. Pour the mix into your ice cream maker and follow manufacturer instructions.
- The ice cream is ready when the consistency is that of soft serve ice cream.
- Pour the ice cream into a freezer container. This batch fits nicely in a 64 ounce (1.89 L) size or larger container.
- After firmly frozen, your vanilla ice cream is ready to enjoy! Now get out the big spoon and dig in!
