Classic Vanilla Ice Cream (Printable Version)
Ultra-creamy, decadent vanilla ice cream with pure flavor and silky texture, inspired by Haagen-Dazs.
# What You'll Need:
→ Dairy
01 -
480 ml heavy cream (35% fat), divided
02 -
240 ml whole milk
→ Sweetener
03 -
150 g granulated sugar
→ Eggs
04 -
4 large egg yolks
→ Flavoring
05 -
1 tablespoon pure vanilla extract or seeds from 1 vanilla bean
# Steps To Follow:
01 -
In a saucepan, heat whole milk and 240 ml of the heavy cream over medium heat until warm, avoiding boiling.
02 -
Whisk egg yolks with granulated sugar in a separate bowl until the mixture is pale and thick.
03 -
Gradually pour the warm milk and cream into the yolk mixture, whisking constantly to combine without curdling.
04 -
Return the blend to the saucepan and cook on low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (77–80°C).
05 -
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the remaining 240 ml heavy cream and vanilla extract or seeds.
06 -
Allow the custard to cool to room temperature, then cover and refrigerate for a minimum of 4 hours or overnight.
07 -
Pour the thoroughly chilled mixture into an ice cream maker and churn according to manufacturer's guidelines, typically 20–25 minutes.
08 -
Transfer the churned ice cream to an airtight container and freeze for 2–4 hours to achieve optimal firmness before serving.
# Notes and Tips:
01 -
For enriched chocolate, whisk ¾ cup melted dark chocolate into the chilled base before churning.
02 -
To make strawberry variation, blend in 240 g puréed fresh strawberries after cooling and before churning.
03 -
For a coffee version, dissolve 1 tablespoon instant espresso powder when heating milk and cream.
04 -
Store in the freezer up to 2 weeks; press plastic wrap directly onto the surface to prevent ice crystals.
05 -
Serve in a bowl or cone with optional toppings such as caramel, nuts, or fresh fruit.