Classic Vanilla Ice Cream: A Timeless Treat for Any Occasion

Classic vanilla ice cream is an enduring dessert cherished by many, making it an ideal choice for any gathering or celebration. This recipe yields a rich and creamy ice cream infused with a delightful vanilla flavor. Let’s explore the steps to create this indulgent treat!

Ingredients

• Heavy Cream: 2 cups (480ml)
• Whole Milk: 1 cup (240ml)
• Granulated Sugar: 3/4 cup (150g)
• Vanilla Bean: 1 (or 2 teaspoons of pure vanilla extract)
• Egg Yolks: 5 large
• Salt: 1/4 teaspoon

Equipment Needed

• Ice Cream Maker: For churning the ice cream.
• Medium Saucepan: For heating the milk and cream.
• Mixing Bowls: Various sizes for combining ingredients.
• Whisk: For beating the egg yolks.
• Fine Mesh Strainer: For straining the custard.
• Measuring Cups and Spoons: To accurately measure ingredients.
• Spatula: For stirring the custard.
• Airtight Container: For storing the finished ice cream.

Instructions

Step 1: Prepare the Vanilla Custard Base

1. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat over medium heat until steaming, but do not let it boil. If using vanilla extract, add it after heating.
2. Whisk the Egg Yolks: In a mixing bowl, whisk together the egg yolks, the remaining sugar, and salt until the mixture is pale and slightly thickened.
3. Temper the Eggs: Gradually pour the hot cream mixture into the egg yolk mixture while constantly whisking to prevent curdling.
4. Cook the Custard: Return the tempered egg mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula until the custard thickens and coats the back of the spatula, reaching a temperature of about 170°F (77°C). Avoid boiling.

Step 2: Strain and Chill the Custard

1. Strain the Custard: Remove the custard from heat and strain it through a fine mesh strainer into a clean mixing bowl to eliminate the vanilla bean pod and any cooked egg bits.
2. Cool the Custard: Allow the custard to cool to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.

Step 3: Churn the Ice Cream

1. Prepare the Ice Cream Maker: Set up your ice cream maker according to the manufacturer’s instructions.
2. Churn the Custard: Pour the chilled custard into the ice cream maker and churn according to the manufacturer’s guidelines, typically around 20-25 minutes, until it reaches a soft-serve consistency.

Step 4: Freeze the Ice Cream

1. Transfer to a Container: Move the churned ice cream to an airtight container.
2. Freeze: Place the container in the freezer for at least 4 hours, or until the ice cream is firm.

Step 5: Serve

Scoop and Serve: Enjoy your classic vanilla ice cream by scooping it into bowls or cones. Enhance the experience with your favorite toppings such as chocolate syrup, caramel, fresh fruit, or sprinkles.

Tips for Perfect Classic Vanilla Ice Cream

• Use High-Quality Ingredients: The quality of your cream, milk, and vanilla significantly impacts the flavor of your ice cream.
• Chill the Custard Thoroughly: Ensure the custard is well-chilled before churning for a smooth and creamy texture.
• Don’t Rush the Process: Allow the ice cream to firm up in the freezer post-churning for the best consistency.
• Experiment with Flavors: Once you master the classic vanilla, consider adding mix-ins like chocolate chips, nuts, or fruits for a delicious twist.