Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Ingredients:

2 cups (480ml) heavy cream

1 cup (240ml) whole milk

¾ cup (150g) granulated sugar

1 vanilla bean (or 2 tsp pure vanilla extract)

4 large egg yolks

A pinch of salt

Instructions:

Prepare the Vanilla Mixture:

In a medium saucepan, combine the heavy cream, milk, and half of the sugar.

Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.

Heat over medium until it steams (do not boil).

Whisk the Egg Yolks:

In a bowl, whisk the egg yolks with the remaining sugar and salt until pale and creamy.

Temper the Eggs:

Slowly whisk a small amount of the warm cream into the yolks to prevent curdling.

Gradually whisk the yolk mixture back into the saucepan.

Cook the Custard:

Cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C).

Strain through a fine-mesh sieve to remove the vanilla pod and any lumps.

Chill the Custard:

Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Churn the Ice Cream:

Pour into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Freeze and Serve:

Transfer to an airtight container and freeze for at least 4 hours.

Scoop and enjoy!

Tips:

Use half-and-half for a lighter version.

Add mix-ins (e.g., chocolate chips, fruit) during the last minutes of churning.

No ice cream maker? Freeze in a shallow dish, stirring every 30 minutes for 2-3 hours to break up ice crystals.

Strawberry Vanilla Dream Ice Cream Delight
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: Fresh mint leaves for garnish
Instructions:
1. In a medium bowl, combine the sliced strawberries and 2 tablespoons of sugar. Toss to coat them well and let them sit for about 10 minutes until they release their juices.
2. In another large bowl, whisk together the heavy cream, whole milk, the remaining sugar (about 1/2 cup), vanilla extract, and a pinch of salt until the mixture is well combined and the sugar is dissolved.
3. Gently fold the macerated strawberries into the cream mixture, ensuring you retain some of the berry chunks for texture.
4. Pour the combined mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes until it reaches a soft-serve consistency.
5. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
6. Serve scoops of the strawberry vanilla ice cream in bowls or cones, and if desired, garnish with fresh mint leaves.
Nutritional Information:
This delightful treat contains approximately 250 calories per serving, with 4g of protein and 15g of fat, providing a sweet and creamy experience that’s worth the indulgence.
Time: Preparation time: 15 minutes | Cooking time: 0 minutes (freezing time: 4 hours)