Vanilla Ice Cream
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!
Servings: 8 servings
Ingredients
- 2 cups + 2 tablespoons whole milk separated
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- ¼ teaspoon kosher salt
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon vanilla bean paste
- 1 recipe hot fudge sauce
- sprinkles to serve
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 tablespoons whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tablespoons light corn syrup, ¼ teaspoon kosher salt
- While the mixture is heating, in a separate bowl, whisk together the remaining 2 tablespoons of milk, egg yolks, and cornstarch.2 cups + 2 tablespoons whole milk, 2 large egg yolks, 1 tablespoon 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 the mixture to cool to room temperature. Cover and chill for 6-8 hours.1 tablespoon 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: 1serving (with hot fudge) | Calories: 300kcal