ADVERTISEMENT
### **Instructions:**
#### **Step 1: Prepare the Ice Cream Base**
1. In a medium saucepan, combine the **milk**, **cream**, and **sugar**. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (about 5 minutes). Stir in a **pinch of salt** and **vanilla extract**. Remove from heat and set aside.
#### **Step 2: Whisk the Egg Yolks**
2. In a separate bowl, whisk the **egg yolks** until smooth and slightly lighter in color.
3. Gradually add about a cup of the hot cream mixture into the egg yolks while whisking constantly (this is called tempering). This prevents the eggs from scrambling.
#### **Step 3: Combine the Mixtures**
4. Slowly pour the tempered egg yolks back into the saucepan with the rest of the cream mixture.
5. Return the saucepan to the stove and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 8-10 minutes). Be sure not to let it boil.
6. Once thickened, remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.
#### **Step 4: Chill and Freeze**
7. Stir in the **vanilla bean paste** (if using). Allow the custard to cool slightly before placing it in the fridge to chill for at least **4 hours** or overnight.
8. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, see the **No-Churn Method** below.
#### **Step 5: Freeze and Serve**
9. Transfer the churned ice cream into an airtight container and place it in the freezer for at least **4 hours** or until firm.
10. Scoop, serve, and enjoy your delicious homemade classic vanilla ice cream!
—
## **No-Churn Method (No Ice Cream Maker Required!)**
If you don’t have an ice cream maker, you can still make this classic vanilla ice cream with a simple no-churn method.
### **Ingredients for No-Churn Vanilla Ice Cream:**
– **2 cups heavy cream**
– **1 can (14 oz) sweetened condensed milk**
– **2 teaspoons vanilla extract**
### **Instructions:**
1. In a large mixing bowl, whip the **heavy cream** with a hand mixer or stand mixer until stiff peaks form.
2. In a separate bowl, mix the **sweetened condensed milk** and **vanilla extract** together.
3. Gently fold the whipped cream into the condensed milk mixture until well combined.
4. Pour the mixture into a loaf pan or any container of your choice.
5. Freeze for about **6 hours** or overnight until firm.
Once frozen, scoop out the creamy goodness and enjoy!
—
## **Serving Suggestions**
– **Classic Cone**: Serve your vanilla ice cream in a waffle cone or sugar cone for a nostalgic treat.
– **Sundae**: Top with your favorite toppings like **hot fudge**, **sprinkles**, **chocolate chips**, or **whipped cream**.
– **Affogato**: For an adult twist, pour a shot of **hot espresso** over a scoop of vanilla ice cream.
– **Sandwich**: Create an ice cream sandwich by placing a scoop of vanilla ice cream between two **chocolate chip cookies** or any cookie of your choice.
—
## **Tips for Perfect Vanilla Ice Cream**
✔ **Chill the mixture well**: Chilling the ice cream base before churning is key to getting that creamy texture.
✔ **Use high-quality vanilla**: For the best flavor, use real **vanilla extract** or **vanilla bean paste**.
✔ **Don’t over-churn**: If using an ice cream maker, be careful not to over-churn the mixture, or it may become too icy.
✔ **Storage**: Keep your ice cream stored in an airtight container for up to **2 weeks** for the best texture.
—
## **Final Thoughts**
Nothing beats the classic, creamy goodness of **homemade vanilla ice cream**. Whether you opt for the **custard-style method** with eggs for a rich and creamy treat, or the **no-churn method** for simplicity, this vanilla ice cream is a guaranteed crowd-pleaser. Perfect for any occasion or just to indulge in on a hot summer day, this dessert will always hit the spot.
**Try it out today and enjoy a timeless favorite in the comfort of your own kitchen!** 🍦🍨
ADVERTISEMENT
