When we were kids, ice cream was a treat during the summer. Occasionally, if we finished all of our dinner, then my dad would take us to Baskin Robins. Who didn’t love this spot with its 31 flavors? So many to choose from. So little time. My sisters and I would look for the most exotic, skipping over our beloved favorites of chocolate or strawberry. We wanted something more sophisticated and fancy. My dad on the other hand always picked vanilla. If he were feeling completely crazy, he would pick French vanilla. It made us laugh every time. This recipe for homemade vanilla ice cream is a classic, just like the scoops, my dad enjoyed so much.
Now that I am older and wiser, I can appreciate a good vanilla ice cream. I think we should all have a recipe for one in our back pocket. At times it is nice for something familiar, and not fancy.
Like last week when I made Lenny an overindulgent carrot cake for his birthday. Chocolate or wild raspberry would not have been the right choice for that cake. Instead, Homemade vanilla ice cream was perfect.
This is the best homemade vanilla recipe I have ever made. This recipe is made with a creamy custard base that has flecks of delicious vanilla. Splurge on the ingredients, use higher quality milk and cream than you would usually use. It is entirely worth it and takes this ice cream recipe to another level.
- Since we don’t have ice cream often when I make it I splurge on higher quality ingredients.
- This recipe is custard-based so you will need to schedule time as there is a lot of stirring involved but worth it.
- Heavy bottomed saucepan
- Ice Cream Maker
Recipe: Homemade Vanilla Ice Cream
2 cups heavy cream
2 cups whole milk
6 egg yolks
1/2 cup sugar
2 teaspoons vanilla bean paste
Heat the cream and milk in a large saucepan over low heat, just until boiling. Remove from the heat.
Whisk the egg yolks with the sugar until lemony, in a large mixing bowl.
Slowly add the milk, whisking the entire time to prevent scrambling. This is VERY IMPORTANT.
Pour the mixture back into the saucepan.
Over low heat, stirring continuously, cook the egg/cream mixture until it coats the back of a spoon. Do not stop stirring or you will have scrambled eggs. This is VERY IMPORTANT.
Remove from the heat.
Pour the mixture into a medium-sized bowl that is sitting in a larger bowl of ice. Let cool.
Stir in the vanilla paste.
Cover with plastic wrap and let sit in the refrigerator overnight.
Process the ice cream according to your ice cream maker’s directions.
Place into a container or containers, and then freeze until ready to eat.