Is there anything better than homemade ice cream? I don’t think so and vanilla is just so versatile that it is a standard in my freezer. Vanilla ice cream is perfect for topping cobblers, cakes, brownies or making shakes and floats. It also has very simple ingredients that are easily found in any pantry and refrigerator. I generally use pure vanilla, but this could also be made with a vanilla bean. Just scrape out the seeds and add it to mixture after removing from the heat.
The one recommendation I would make when making ice cream is making sure the mixture is cold before putting it in the ice cream maker. Putting a warm or hot mixture in the ice cream maker will not give the ice cream a smooth texture and could have ice crystals. This takes some time to make but it is so worth it.
Ingredients (1 1/2 quarts)
- 2 extra large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1 tsp vanilla
Whisk the eggs in an electric mixer and slowly add the cream and milk. (Photo A) Add the sugar and continue whisking until dissolved. (Photo B) Be careful to not over beat the mixture.
Pour the mixture into a bowl and set over a pot of simmering water. (Photo C)Cook until thickened enough to coat the back of a spoon and stir occasionally. This takes about 30 to 35 minutes. Add the vanilla and remove from the heat.
Cool the ice cream mixture completely before adding to the ice cream maker. Freeze according to the manufacturer’s instructions. (Photo D) Remove from the ice cream maker and place in an air tight container and freeze for at least 2 hours. (Photo E)
Enjoy and let me know what you think about this recipe.