Indulge in the timeless delight of homemade vanilla ice cream. Rich, creamy, and bursting with natural vanilla flavor, this recipe is perfect for summer days or as the base for your favorite sundae toppings.

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📝 Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 tablespoon pure vanilla extract

• ½ teaspoon salt

• 6 large egg yolks

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👩‍🍳 Instructions

1. Heat the Milk & Sugar

In a medium saucepan, combine the whole milk and sugar over medium heat. Stir gently until the sugar has completely dissolved and the mixture is warm, but not boiling.

2. Temper the Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm milk mixture into the yolks while whisking constantly to prevent curdling.

3. Thicken the Custard

Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula until the custard slightly thickens and coats the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil.

4. Add Cream & Flavor

Remove from heat. Stir in the heavy cream, vanilla extract, and salt. Mix well to combine.

5. Chill the Base

Pour the mixture into a clean bowl. Cover and refrigerate for at least 2 hours, or preferably overnight, until completely chilled.

6. Churn the Ice Cream

Once cold, pour the base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.

7. Freeze Until Firm

Transfer the churned ice cream into an airtight container. Freeze for at least 4 hours, or until fully firm.

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🍨 Serving Tips

• Serve with warm brownies, fresh fruit, or drizzle with caramel or hot fudge.

• Add mix-ins like crushed cookies, chocolate chips, or swirls of jam after churning but before freezing.

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