Ingredients for Ultimate Homemade Vanilla Ice Cream
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How to Make Ultimate Homemade Vanilla Ice Cream
- **Combine all ingredients:** In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. If using raw eggs, whisk them lightly and add them now. If using cooked eggs or egg substitute, skip to step 6.
- **(Optional) Cook the eggs (if not using egg substitute):** In a medium saucepan, gently heat the milk and sugar over medium heat, stirring occasionally, until the sugar dissolves completely.
- **Temper the eggs:** In a separate bowl, lightly whisk the eggs. Gradually whisk a small amount (about 1/4 cup) of the warm milk mixture into the eggs to temper them, preventing them from curdling.
- **Combine and cook:** Slowly pour the tempered egg mixture into the remaining milk mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- **Cool completely:** Remove from heat and transfer the mixture to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
- **Churn:** If using a traditional ice cream maker, follow the manufacturer's instructions to churn the ice cream. If using a no-churn method, pour the chilled mixture into a freezer-safe container and freeze for at least 6 hours, stirring every hour to break up ice crystals. After 4-6 hours of freezing, remove the container from the freezer and stir it thoroughly. Then continue freezing until solid.
- **Harden (if necessary):** Allow the ice cream to harden further in the freezer for at least 2-3 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
5248g
Fat
2334g
Carbs
454g
