Is there anything better on a hot summer day than a big bowl of homemade ice cream? Here’s nothing better than handcrafted, rich, sweet cream vanilla ice cream made from scratch, using only the freshest ingredients. We are talking ultra simple ingredients – heavy cream, whole milk, sugar, vanilla beans, and sometimes even egg yolks. That’s it. There’s no fillers or extras added. It’s how ice cream should be made.
PREP TIME: 2 hours
COOK TIME: 20 min
READY TIME: 2 hours 20 min
CALORIES: 140 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
- 3 cups (24 fl oz) cream
- 2 vanilla beans, split
- 8 egg yolks
- 2/3 cup caster (superfine) sugar
- 1 teaspoon vanilla extract
1 Place cream and vanilla beans in a saucepan over low heat for 4 minutes. Stand pan off the heat for 30 minutes to allow vanilla to infuse into cream.
2 Add egg yolks and sugar to cream and stir over low heat until mixture thickens slightly. (Mixture should coat the back of a wooden spoon.) Remove vanilla beans and stir vanilla extract through cream.
3 Pour mixture into an ice-cream machine and freeze according to manufacturer’s instructions. Alternatively, pour mixture into a metal container and freeze for 1 hour. Beat mixture to break up ice crystals and refreeze for 3 hours or until ice cream has set and is firm.
4 Serve in chilled bowls with cookies or biscotti.
Calories: 140 Kcal
Total Fat: 7 g
Cholesterol: 25 mg
Sodium: 55 mg
Carbs: 16 g
Protein: 3 g
Calcium: 100 mg
When it’s time to serve the ice cream, remove it from the freezer & peel off the parchment paper. If it’s too hard to scoop, let it sit out for 5 or so minutes–that will soften it enough to be scoopable. Reapply the parchment paper to the top of any leftover ice cream before returning it to the freezer. (This keeps the ice cream fresh and free of ice crystals.)