Desserts
Time-Tested
Homemade Vanilla Ice Cream
Classic custard-style vanilla ice cream made with cream, milk, sugar, egg yolks and real vanilla. Rich, smooth and perfect for affogato or on its own.
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Prep
15 min
Cook
15 min, plus 4 hrs chilling
Serves
About 8 (½-cup scoops)
Level
Medium
Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 egg yolks
1 tablespoon vanilla
Pinch of salt
There are certain things that aren’t necessary, but once you start doing them, you don’t really want to go back. Homemade vanilla ice cream is one of those things.
It’s not difficult. It’s just cream, milk, sugar, egg yolks and vanilla, the kind of ingredients people used long before there were freezers full of options at the grocery store. It takes a little time, but most of that time is the custard sitting in the refrigerator getting cold before churning.
Having a container of homemade ice cream in the freezer makes dessert feel easy. Berries become dessert. A slice of cake becomes dessert. Espresso becomes dessert. Scoop it into small bowls on a weeknight and it feels like you planned something.
Method
In a saucepan, combine the cream, milk, half of the sugar and the salt. Heat over medium heat until hot but not boiling.
In a bowl, whisk the egg yolks with the remaining sugar until pale yellow and slightly thickened.
Slowly pour some of the hot cream into the egg mixture while whisking to temper the eggs.
Pour the egg mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from the heat and stir in the vanilla.
Pour into a bowl, cover and refrigerate until completely cold, at least 4 hours. Overnight is better.
Turn the ice cream maker on and pour the cold custard in while it’s running. Churn for 20–25 minutes, until it reaches soft-serve consistency.
Transfer to a container and freeze for a few hours until firm.
A note
This is the ice cream I use for my Affogato, but it’s also perfect with berries, chocolate shavings, or just on its own. Make it on a quiet afternoon, put it in the freezer, and forget about it until you need it.
Good to know
More About This Recipe
Nutrition
Calories
330
Protein
4g
Carbs
22g
Fat
25g
Tips & tricks
How to know when the custard is ready: Dip a spoon into the custard and run your finger through it. If the line stays clean and doesn’t run back together, it’s ready. Don’t let it boil.
Nutrition is an estimate per ½-cup scoop, calculated from the ingredients.
Substitutions
Storage & leftovers
Questions people ask
Postcards from my kitchen
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