Vanilla Ice Cream Recipe
An easy vanilla ice cream recipe to make with terrific texture and flavor!
Part I: Making The Custard
  1. For this first part we need the half & half, egg yolks, sugar, and vanilla bean (if you are using the scrapings from inside it).
  2. 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.
  3. 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.
  4. 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.
Part II: Making The Ice Cream
  1. For this last part we need the whipping cream and vanilla extract.
  2. 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.
  3. The ice cream is ready when the consistency is that of soft serve ice cream.
  4. Pour the ice cream into a freezer container. This batch fits nicely in a 64 ounce (1.89 L) size or larger container.
  5. After firmly frozen, your vanilla ice cream is ready to enjoy! Now get out the big spoon and dig in!
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