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With a great vanilla ice cream recipe, you can make it a home adventure. This dreamy treat pairs beautifully with warm pie, fresh berries, or your midnight spoon straight from the tub. If you’ve ever craved the pure, sweet embrace of old-fashioned vanilla without the mystery additives, this one’s your summer jackpot.
It’s simple enough to make on a lazy afternoon and elegant enough to crown your dinner party.
What is Vanilla Ice Cream?
Vanilla ice cream is the quintessential frozen dessert made with a chilled custard, cream, milk, eggs, sugar, and real vanilla. Its origins trace back to 17th-century European aristocracy, where frozen desserts were a luxury of kings, thanks to the high cost of ice.
By the 18th century, vanilla had begun to star in French custards and Italian gelati. Fast-forward, and it’s now a universal comfort, from American soda fountains to delicate French parfaits. Also, Thomas Jefferson is credited with bringing vanilla ice cream to the U.S. after tasting it in France. Talk about presidential taste!
Pro Tips for The Best Vanilla Ice Cream
- Use a vanilla pod, not just extract. Those tiny black seeds are pure aromatic gold, and they give your ice cream a floral, complex depth you just can’t get from bottled flavoring.
- Chill your custard for at least 2 hours in the fridge ensure it churns up smooth, not icy.
- Don’t rush the low heat. If your custard overheats, it’ll curdle into sweet scrambled eggs. Slow and steady wins this race.
- Taste before churning. Want it sweeter? More vanilla? Adjust now to suit your taste.
Frequently Asked Questions
Can I Make This Without an Ice Cream Maker?
Sure! Pour the cooled custard into a shallow dish, freeze, and stir vigorously every 30 minutes until set. It won’t be as fluffy, but it’ll still be delicious.
Why Does My Ice Cream Taste Icy?
Usually it’s under-churned, or the custard wasn’t cold enough. Always chill thoroughly, and let your ice cream maker do its thing.
How Long Does Homemade Ice Cream Last?
About 1-2 weeks in an airtight container in your freezer. After that, it may crystallize or lose some creaminess.
Is It Safe to Eat Egg Yolks in Ice Cream?
Yes, the yolks are cooked gently in the custard to a safe temperature, which also gives the ice cream its rich texture.
How to Store Vanilla Ice Cream
Transfer your freshly churned ice cream into a freezer-safe container. Press a piece of parchment or plastic wrap directly onto the surface and store in the coldest part of your freezer. Before serving, let it sit at room temperature for 5-10 minutes for easier scooping.
Ingredients
How to Make Vanilla Ice Cream with an Ice Cream Maker
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In a medium bowl, beat together the egg yolks and sugar.
In a medium bowl, beat together the egg yolks and sugar.
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In a saucepan, combine milk, cream, powdered sugar, and the scraped vanilla seeds plus pod. Heat gently over medium until it just begins to boil. Take it off the heat and let it sit for a couple of minutes so the vanilla can work its magic.
In a saucepan, combine milk, cream, powdered sugar, and the scraped vanilla seeds plus pod. Heat gently over medium until it just begins to boil. Take it off the heat and let it sit for a couple of minutes so the vanilla can work its magic.
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Slowly pour the warm vanilla milk into your egg yolk mixture while stirring constantly with a wooden spoon.
Slowly pour the warm vanilla milk into your egg yolk mixture while stirring constantly with a wooden spoon.
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Pour everything back into the saucepan and cook on low heat. Pour your custard into a clean bowl, fish out the vanilla pod, let it cool to room temperature, and refrigerate for at least 2 hours.
Pour everything back into the saucepan and cook on low heat. Pour your custard into a clean bowl, fish out the vanilla pod, let it cool to room temperature, and refrigerate for at least 2 hours.
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Pour your chilled custard into your ice cream maker and let it churn according to the manufacturer’s instructions.
Pour your chilled custard into your ice cream maker and let it churn according to the manufacturer’s instructions.
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Transfer to a container, freeze for another hour or so if you like it firmer, or dig in straight from the machine for soft-serve-style heaven.
Transfer to a container, freeze for another hour or so if you like it firmer, or dig in straight from the machine for soft-serve-style heaven.
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