Homemade vanilla ice cream is an amazing frozen dessert that is just perfect for a warm spring or summer day and it's always a family favorite. A short list of ingredients ensures a refresh-tasting ice cream, rich and smooth that melts in your mouth!
Custard-based vanilla ice cream is prepared by using egg yolks along with the milk, cream, sugar and vanilla beans for the base which gives it a robust flavor and smooth and creamy texture.
This is one of those desserts that reminds me of childhood when my aunt used to prepare this delicious frozen wonder. I still remember the taste and none of the commercial varieties had even a remotely similar flavor. Therefore, I strongly believe this is one recipe that should be in every homecook's repertoire. It's easier than you think and doesn't need an ice cream maker to prepare it.
Serve this silky ice cream with your favorite fresh fruit, toasted nuts, a drizzle of chocolate sauce or a dollop of whipped cream!
Yield: 7 servings Time: 9 hours
- 500 ml (2 cups) milk
- 250 ml (1 cup) heavy cream
- 6 egg yolks
- 150 g (1/3 cup) granulated sugar
- 2 vanilla beans
- pinch of salt
- In a medium saucepan over medium heat, warm the milk, heavy cream and salt. Scrape the seeds from the vanilla beans into the milk mixture and add the bean to the mixture as well. When the mixture starts to simmer, remove from the heat and cover. Let the milk infuse at room temperature for 30 minutes.
- Whisk the egg yolks with the sugar in a medium bowl until pale-yellow, for about 5 minutes.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly at low speed.
- After all the milk has been incorporated, transfer the egg composition back into the sauce pan.
- Place the saucepan over low heat and stir constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula, for 10-15 minutes.
- Place a fine-mesh sieve on top of a medium bowl and pour the custard through it. Stir occasionally, until the mixture is cool.
- Place plastic wrap directly on the surface of the custard so a skin doesn't form and refrigerate until chilled, for about 2 hours.
- Remove the ice cream mixture from the refrigerator and stir it vigorously with a whisk. Transfer the mixture to a freezer-safe bowl or container (if not already in one). Cover tightly with plastic wrap or an airtight cover and place in the freezer.
- After 40 minutes, once the edges of the mixture have begun to freeze, remove it from the freezer and stir it well with a whisk. Make sure that you break up any frozen bits, as this is what will give your ice cream a smooth consistency. Cover and return to freezer and repeat this step for 3 more times.
- After 6 hours the vanilla ice cream is ready to be served.
Enjoy this delicious dessert on its own or as an accompaniment to warm fruit pies or chocolate cake!
Tips and tricks:
- Stirring the ice cream mixture while it freezes is important when making ice cream without an ice cream maker. If you just leave the ice cream mixture in the freezer until it is frozen, you will end with a solid block of icy dairy, which is lumpy and difficult to scoop.