Homemade Vanilla Ice Cream
Our creamy, homemade vanilla ice cream is easy to make and freeze. It’s the perfect ice cream to add to any sundae bar.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- seeds from one vanilla bean
- pinch of salt
- 6 large Nature's Yoke Legacy Free-Range Eggs
Instructions
- In a small saucepan, simmer heavy cream, milk, sugar, vanilla beans and salt for about 5 minutes. Remove the pan from heat.
- In the bowl of a mixer fitted with whisk attachment, whisk the egg yolks.
- With the mixer on a low speed, add about one third of the hot cream mixture into the yolks and whisk until completely combined.
- Put the yolk mixture back into the saucepan with the cream mixture and hand whisk.
- Put the saucepan back on the burner at medium-low heat and gently cook until mixture is thickened. The mixture should coat the back of a spoon.
- Pour mixture over a fine-mesh strainer into a bowl.
- Let mixture cool to room temp and then cover and refrigerate for a minimum of 4 hours or overnight.*
- Transfer ice cream mixture to your ice cream machine and freeze according to manufacturer's instructions.
- Once ice cream is made, transfer to a container and freeze until ready to serve.**
Notes
*If you do not want to wait for the mixture to chill for 4+ hours, create an ice bath. Simply fill a large bowl with ice and water. Place the bowl of ice cream mixture into the ice bath. Whisk ice cream mixture until chilled and then proceed to step 8.
** Ice cream right out of an ice cream machine will have more of a soft-serve texture. To achieve a traditional ice cream consistency, place the ice cream in the freezer for longer — until it's firm and can be scooped.