Vanilla Ice Cream
- Total Time
- 30 minutes, plus 2 hours' chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup milk
- ½cup sugar
- 2eggs
- 2cups heavy cream
- 2teaspoons vanilla extract
Nutritional analysis per serving (6 servings)
384 calories; 31 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 5 grams protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, warm the milk over low heat until steam rises. In a bowl, whisk together the sugar and eggs, then slowly whisk in the warm milk.
- Step 2
Return the custard to the saucepan and cook slowly over low heat, stirring continuously, and when the custard is thick enough to coat the back of a spoon, about 8 to 10 minutes, turn off the flame and let cool to room temperature. Stir in the cream and vanilla and chill in the refrigerator at least two hours.
- Step 3
Churn chilled custard in an ice cream maker.
Private Notes
Comments
Really good recipe! The ingredients are almost identical to the French vanilla ice cream recipe in my Ben & Jerry's ice cream cookbook, the differences being that the other one calls for 3/4 cup sugar and this one cooks the custard. I prefer the cooked custard taste and it definitely does not need more sugar. Next time, I might cut back the sugar to 1/3 cup.
Beautiful vanilla ice cream. I used a whole vanilla bean steeped in the warm milk for extra vanilla goodness. Cut the sugar to closer to 1/3 cup. I was going to use it for gingersnap ice cream sandwiches but it is also perfect for breakfast by itself!
Just what I was looking for in a vanilla ice cream . Specifically, I didn’t want to deal with six yolks (I’m not a big meringue maker), so a recipe calling for two eggs was perfect. And rookie mistake, I wasn’t paying attention and let the milk and egg mixture boil, thus scrambling the eggs. However, in my typical “make it work” move, I simply pulled out my Vitamix and liquified it. The ice cream turned out perfectly. Lesson here, do not scroll Instagram whilst making a custard!
Just what I was looking for in a vanilla ice cream . Specifically, I didn’t want to deal with six yolks (I’m not a big meringue maker), so a recipe calling for two eggs was perfect. And rookie mistake, I wasn’t paying attention and let the milk and egg mixture boil, thus scrambling the eggs. However, in my typical “make it work” move, I simply pulled out my Vitamix and liquified it. The ice cream turned out perfectly. Lesson here, do not scroll Instagram whilst making a custard!
This is my go-to vanilla ice cream recipe! Turns out perfect every time. About 10-12 mins into churning, I add crushed Oreos to make cookies and cream ice cream!
Delicious easy vanilla icecream. Used homemade vanilla sugar p/o regular and equal amounts of whole milk and cream. Poured Melissa Clark's cherries Jubilee sauce over icecream. Delightful dessert for Valentine's Day!
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