Homemade Vanilla Ice Cream
Dessert4h 35m8 servingsMediumAbout this recipe
A rich, creamy, custard-based vanilla ice cream made the classic way — with egg yolks, heavy cream, and real vanilla. This French-style recipe produces a silky, scoopable ice cream that's miles ahead of anything from a carton. It's approachable for home cooks and endlessly customizable once you've mastered the base.
Instructions
- 1
In a Saucepan, combine the Heavy Cream, Milk, and half the Granulated Sugar (6 tablespoons). If using a Vanilla Bean Split and Scraped, add the scraped seeds and pod now. Heat over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not boil. Remove from heat.
- 2
In a Mixing Bowl, whisk the Egg Yolks with the remaining Granulated Sugar until the mixture turns pale yellow and slightly thickened, about 2 minutes.
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