Description
Classic homemade vanilla ice cream. Rich, creamy, and bursting with vanilla flavor, this recipe is easy to make and perfect for any occasion.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract)
- Pinch of salt
Instructions
- Preparing the Vanilla Base: If using a vanilla bean, in a small saucepan, combine heavy cream, whole milk, granulated sugar, and salt. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
- Place the saucepan over medium heat. Heat the mixture until it’s just steaming and the sugar is completely dissolved, stirring frequently. Do not boil.
- Remove from heat. If using a vanilla bean, cover and let steep for at least 30 minutes (or up to an hour) to infuse the flavor. If using vanilla extract, skip this step.
- After steeping, remove the vanilla bean pod. Rinse and dry the pod for future use. If using vanilla extract, stir it in now.
- Chilling the Mixture: Pour the mixture into a bowl (metal chills faster). Cover tightly with plastic wrap, pressing it onto the surface.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churning the Ice Cream: Prepare your ice cream maker according to the manufacturer’s instructions (usually freezing the bowl for 24 hours).
- Remove the chilled vanilla base from the refrigerator and stir.
- Pour the vanilla base into the frozen ice cream maker bowl.
- Turn on the ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes). Churn until it reaches a soft-serve consistency.
- Freezing and Hardening: Transfer the soft-serve ice cream to an airtight container (or a loaf pan lined with plastic wrap).
- Gently press a piece of plastic wrap onto the surface of the ice cream.
- Freeze for at least 2-3 hours, or until firm enough to scoop.
- Serving and Storing: Remove from the freezer a few minutes before serving to soften slightly.
- Scoop and serve.
- Store leftover ice cream in the freezer in an airtight container for up to a week or two for best quality.
Notes
- Use high-quality ingredients for the best flavor.
- Chilling the base thoroughly is crucial for a smooth texture.
- Follow your ice cream maker’s instructions carefully.
- Don’t overchurn the ice cream.
- Store properly to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes