Homemade Summer Vanilla Bliss Ice Cream
A creamy, homemade vanilla ice cream recipe perfect for a summer treat. This blissfully sweet and smooth dessert is made with an infused cream base and rich egg custard, chilled overnight for the best flavor and texture.
Equipment
- Medium Saucepan
- Whisk
- Rubber Spatula
- Fine Mesh Sieve
- Large clean bowl
- Ice Bath
- Ice Cream Maker
- Airtight freezer-safe container
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream divided
- Pinch salt
- 1 vanilla bean split lengthwise (or 2 tsp vanilla bean paste for ease)
- 6 large egg yolks
- 3/4 tsp vanilla extract
Instructions
- Infuse the Cream Base: In a medium saucepan, gently warm the milk, sugar, 1 cup of heavy cream, and the pinch of salt over low heat. Stir until the sugar is fully dissolved. Scrape the fragrant seeds from your vanilla bean into the mixture, then drop in the bean pod. Take the pan off the heat, cover it, and let it sit for 30 minutes to steep, allowing all that wonderful vanilla flavor to soak in.
- Craft the Custard: While the vanilla steeps, whisk your egg yolks in a separate medium bowl until light. Remove the vanilla bean pod from the warm milk mixture. Slowly, in a steady stream, pour about half of the warm milk mixture into the whisked egg yolks, whisking constantly to temper the yolks and prevent scrambling. Pour this tempered egg mixture back into the saucepan with the remaining warm milk.
- Thicken to Perfection: Place the saucepan back over medium heat. Stir continuously with a rubber spatula, making sure to scrape the bottom of the pan, until the mixture thickens enough to coat the back of your spatula (this usually takes just a few minutes and should reach about 170-175°F). Avoid boiling to keep it smooth!
- Chill and Combine: Pour the thickened custard through a fine-mesh sieve into a large clean bowl containing the remaining 1 cup of cold heavy cream. This step ensures a super smooth, silky ice cream base. Stir in the vanilla extract. Place this bowl over an ice bath (a larger bowl filled with ice and a little water) and stir occasionally until the mixture is cool.
- Overnight Chill: Cover the custard tightly and transfer it to the refrigerator. Let it chill completely for at least 8 hours, or ideally overnight. This deep chilling is essential for the best texture and flavor in your homemade ice cream!
- Churn for Creaminess: Once thoroughly chilled, remove the vanilla bean pod from the custard. Pour the custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Freeze for Firmness: Transfer the freshly churned ice cream to an airtight freezer-safe container. Freeze for at least 2-4 hours to firm up before serving. It will keep beautifully in the freezer for up to 2 months.
Notes
Servings: 8 (approx. ½ cup each)
Calories: 342 kcal
Total Carbs: 22.5 g
Net Carbs: 22.5 g
Fats: 26.6 g
Protein: 4.3 g
