You can’t go wrong with a classic! This Homemade Vanilla Ice Cream is custard based with real vanilla bean flecks throughout.
Every once in awhile, I like to step back from the creative mode and go back to basics. Sometimes, especially when you are immersed in the food blogging world, you feel like everything has to be original or different, or something that is just over the top. But really, what it all comes down to, is that everyone loves the classics, and you really do need a collection of all of the best basic recipes.
And everyone needs a good vanilla ice cream in their repertoire.
I originally published this recipe back in 2007 alongside some Chocolate Malt Whopper Drops. But in my efforts to organize and separate and give each recipe a post of its own, I’m giving this homemade vanilla ice cream a second chance to the spotlight. (Because let’s face it – with a combination of my horrendous photography back in 2007, combined with the fact that about 4 people read my blog back then – it never really had a chance to be in the spotlight!)
This is another custard based ice cream, which I’m pretty much devoting my ice cream making to lately. As much as I can get behind the idea of the no-churn ice cream (and really, it is pretty good), nothing really beats a good, custard based ice cream when you really want the good stuff. And when you are going with something as basic as vanilla, you really need a recipe that shines. And this recipe does just that.
When I first made this ice cream many years ago, I was pretty naive and bought my vanilla beans at the grocery store. Unless you just have money to spare, please don’t do this, as they are completely overpriced and usually dried out because no one buys vanilla beans at the grocery store. I like to order mine online – you can get better beans for a better price. You could also use a vanilla bean paste, as well.
This Homemade Vanilla Ice Cream is definitely a classic you need to add to your collection!
- 1 cup whole milk*
- ¾ cup sugar
- 2 cups heavy cream, divided
- pinch of salt
- 1 vanilla bean
- 6 large egg yolks
- ¾ teaspoon vanilla extract
- Combine the milk, sugar, 1 cup of the cream and the salt in a medium saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds out of the center. Add the seeds and the bean to the mixture and sego ver medium heat. Cook until warmed through, then cover the pan, remove from the heat, and let the mixture sit and steep for 30 minutes.
- Pour the remaining one cup of cream into a large bowl and set a mesh strainer over the top. In a medium bowl, whisk the egg yolks. While whisking, pour the vanilla bean mixture into the egg yolks and whisk completely, then pour the mixture back into the saucepan.
- Place the saucepan over medium heat. Stir the mixture constantly with a heatproof spatula, making sure to scrape the bottom as you stir. Cook until the mixture thickens and coats the back of a spoon.
- Pour the mixture into the strainer and stir it into the cream. Remove the vanilla bean from the strainer and add to the custard. Stir in the vanilla extract. Place in an ice bath and stir frequently until cooled. Cover the bowl and refrigerate until fully chilled, preferably overnight.
- When ready to churn, remove the vanilla bean from the mixture. Free the ice cream according to the manufacturer’s instructions.
Recipe source: The Perfect Scoop
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