Servings: 4 Servings
Calories: 2050kcal
Equipment
- large saucepan
Ingredients
- 8 cups heavy whipping cream
- 12 pcs. egg yolks
- 2 cups sugar
- 2 cups whole milk
- 2 tsp. vanilla extract
Instructions
Prepare Ice Cream Base:
- In a large saucepan, combine the heavy whipping cream and whole milk over medium heat. Heat the mixture until it starts to simmer, but do not let it boil.
Combine Sugar and Egg Yolks:
- In a separate bowl, whisk together the sugar and egg yolks until well combined. This will form a thick, pale yellow mixture.
Temper the Eggs:
- Gradually pour a small amount of the hot cream mixture into the egg yolk mixture while continuously whisking. This process, called tempering, prevents the eggs from scrambling when added to the hot liquid.
Combine Mixtures:
- Slowly pour the tempered egg mixture back into the saucepan with the remaining hot cream mixture, whisking constantly. Continue to cook over medium heat until the mixture thickens and coats the back of a spoon. This will create a custard base.
Add Vanilla Extract:
- Remove the saucepan from heat and stir in the vanilla extract. Ensure it is well incorporated into the custard.
Cool the Mixture:
- Allow the ice cream base to cool to room temperature. Once cooled, cover the mixture and refrigerate it for at least 4 hours or preferably overnight to enhance the flavor.
Churn the Ice Cream:
- Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes.
Freeze:
- Once churned, transfer the ice cream to a lidded container and freeze for several hours or until it reaches your desired consistency.
Serve and Enjoy:
- Scoop the homemade vanilla ice cream into bowls or cones and enjoy your delicious treat!
Notes
• If you don’t have an ice cream maker, you can still make this recipe. Just pour the mixture into a freezer-safe container and freeze for 6-8 hours, stirring every 30 minutes or so to help break up any ice crystals that form.
• For a richer ice cream, you can replace the whole milk with heavy cream.
• To prevent the ice cream from getting too hard, you can add a few tablespoons of vodka to the mixture before freezing. The alcohol will help keep the ice cream soft and scoopable.
• If you want to make a vegan version of this recipe, you can replace the heavy cream and whole milk with coconut cream and almond milk, respectively.
• For an extra creamy texture, you can add a few tablespoons of coconut oil to the mixture before churning.
Nutrition
Calories: 2050kcal
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