Rich Creamy Vanilla (Printable Version)
Rich and creamy vanilla frozen dessert made with fresh cream and vanilla, perfect for warm days.
# What You Need:
→ Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - Pinch of salt
→ Flavor
05 - 1 tablespoon pure vanilla extract
→ Enrichment
06 - 5 large egg yolks
# How to Make It:
01 - In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium, stirring occasionally, until the mixture is hot and the sugar has fully dissolved. Do not allow the mixture to boil.
02 - In a separate mixing bowl, lightly whisk the 5 large egg yolks until they are smooth and slightly broken up.
03 - Slowly pour about 1 cup of the hot cream mixture into the yolks in a thin, steady stream while whisking constantly. This gradual process prevents the yolks from scrambling.
04 - Pour the tempered yolk mixture back into the saucepan with the remaining cream. Stir continuously over medium-low heat until the custard thickens slightly and coats the back of a spoon, reaching 170°F to 175°F (76°C to 80°C).
05 - Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated throughout the custard.
06 - Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
07 - Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until the mixture is thick, creamy, and has a soft-serve consistency.
08 - Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 2 hours to firm up before scooping and serving.
# Expert Advice:
01 -
- The custard base creates a silkier texture than any store bought brand you have ever tried.
- Once you master this template you can branch into dozens of flavors without changing the core method.
02 -
- Never skip the tempering step because pouring hot cream directly into yolks gives you sweet scrambled eggs.
- The custard must be completely cold before churning or it will not thicken properly in the machine.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact.
- A tablespoon of vodka blended into the base keeps the texture softer on very hot days without adding any alcohol flavor.