Vanilla Ice Cream

If you know me, you know I have a love for ice cream. And this love isn’t relegated to summer. No, any time of the year is the right time for good ice cream. But, there is a definite difference in ice creams, and not all are created equal.

Growing up, we made ice cream in a White Mountain freezer for special occasions: birthday parties, family get-togethers, and Christmastime. Iowa is cold at Christmas, but one side of my family always has ice cream. Why mess with a perfect tradition, right? A White Mountain makes six quarts of ice cream, but you have to crush a lot of ice and pack it around the cylinder with salt.

Nowadays, many of us have smaller countertop ice cream freezers. You do not need to crush ice, but instead, freeze the canister for 24 hours. It’s easy and almost mess-free, especially when you have the perfect recipe!

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What is a true ice cream?

Depending on where you are from, ice cream can have different meanings. In the United States, the most common type of ice cream is from a French custard base: a mixture of milk, cream, egg, and sugar, all cooked together. Once chilled, the mixture is churned at a below-freezing temperature. Air mixes in as it churns and creates… ice cream!

Using this method, the ice cream needs to be churned quickly enough and cold enough that the ice crystals stay as small as possible. Otherwise, the texture will seem grainy or icy.

How does ice cream thicken?

Traditionally, egg yolks are used to thicken the ice cream base, upwards of five to eight eggs for a single quart of ice cream. The egg yolk adds richness, but I find that with the yolk alone, I never achieve the thick consistency and smooth texture I’m looking for.

Instead, I use a hybrid method consisting of some egg yolk mixed with cornstarch. The addition of cornstarch helps temper the egg yolks so they whisk into the hot ice cream base easily. The cornstarch also thickens the base to help create a perfectly smooth finish.

More Recipes to Try

• Easy hot fudge sauce – the perfect chocolate sauce to pair with this ice cream recipe!
• Strawberry rhubarb sauce – perfect to pour on top!
• Espresso brownie no-churn ice cream
• No-bake peppermint cheesecake
• Raspberry cheesecake ice cream

Vanilla Ice Cream

By Kaleb

4.86 from 14 votes

Making homemade ice cream is so much easier than it sounds! This vanilla bean paste ice cream is packed with vanilla flavor and is super smooth and creamy!

Prep: 15 minutes mins

Cook: 15 minutes mins

Freezing Time: 25 minutes mins

Total: 8 hours hrs 55 minutes mins

Servings: 8 servings

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Ingredients

• ▢ 2 cups + 2 tbsp whole milk separated
• ▢ 1 ¼ cups heavy cream
• ▢ ¾ cup granulated sugar
• ▢ 2 tbsp light corn syrup
• ▢ ¼ tsp kosher salt
• ▢ 2 large egg yolks
• ▢ 1 tbsp cornstarch
• ▢ 1 tbsp vanilla bean paste

To serve

• ▢ 1 recipe hot fudge sauce
• ▢ sprinkles

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Instructions 

• In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.
  2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tbsp light corn syrup, ¼ tsp kosher salt
• While the mixture is heating, in a separate bowl, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch.
  2 cups + 2 tbsp whole milk, 2 large egg yolks, 1 tbsp cornstarch
• When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.
• Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours.
  1 tbsp vanilla bean paste
• Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency. Serve with hot fudge sauce and/or sprinkles.
  1 recipe hot fudge sauce, sprinkles

Video

Nutrition

Serving: 1 serving (with hot fudge)Calories: 300 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!