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Several years ago, our family tried making ice cream with our KitchenAid mixer. We tried a few different flavors, like strawberry and vanilla, but the most memorable flavor was cherry cheesecake. This was my favorite flavor that we made, since I love cherries. 🍒
Although cherry ice cream is one of my favorite flavors, vanilla is the most popular ice cream in the United States. Its versatility is unmatched by any other flavor. Whether it’s served with homemade caramel sauce and a cherry, or on a slice of pecan pie, it tastes just as good. It’s an easy flavor to make, as there’s no mix-ins to add during the churning process. Simple, classic, and delicious describes this ice cream!
I was always intimidated by the supposedly formidable process of making homemade ice cream. It looked tricky, but I was wrong! With a few simple tips, it’s easy to get a perfect custard and beautifully churned ice cream. The only hard part is waiting. 😉 Before the custard is churned, it needs to chill until it’s the same temperature as your fridge, which can take anywhere from 4-8 hours. It seems like a long time, but the longer the custard is chilled, the richer and creamier the ice cream will taste. The churning takes 15-20 minutes, and then the ice cream needs to be frozen for about 6 hours until it’s rock hard. Since there’s a lot of chilling/freezing time, I suggest you make this the day before you’d like to eat it. This dessert will give you lots of exercise by increasing your patience. I can promise you it is well worth the wait.Print
Vanilla ice cream is a classic dessert that’s surprisingly easy to make at home. It just requires some time!
For the Ice Cream
- 2 1/2 cups heavy whipping cream
- 1 cup whole milk
- 6 egg yolks
- 3/4 cup granulated sugar
- Pinch of salt
- 2 1/2 teaspoons vanilla extract
- Your choice of toppings
Making the Custard (30 minutes + 4-8 hours chill time)
- Pour the cream and milk into a heavy-based, 2-quart saucepan. Bring it to 180 F over medium heat, stirring occasionally.
- Meanwhile, whisk together the egg yolks, sugar, and salt in a large bowl. Continue whisking until the mixture is a pale yellow and falls from the whisk in a smooth ribbon.
- Once the milk and cream is heated, pour a little of it into the egg mixture, whisking constantly. Gradually add the rest of the milk, whisking the whole time, then pour the mix back into the saucepan.
- Over medium heat, bring the custard up to 170 F, whisking constantly. To test the custard, dip a wooden spoon into the custard. Swipe a finger across the spoon. If the line stays, the custard is done, but if it doesn’t, cook a little longer.
- Pour the custard into a large glass pie plate or casserole dish and let it cool on the counter to room temperature, then chill in the fridge until it reaches the same temperature as your fridge (probably about 37 F). This can take from 4-8 hours. If you have the custard chilling over a larger area, it will cool faster. You want to have the custard no deeper than 1 1/2 inches.
Churning the Ice Cream (15-20 minutes + about 6 hours freezing time)
- Set up the ice cream churn according to the manufacturer’s directions.
- Turn on the machine, then slowly pour in the chilled custard. Continue to churn for 15-20 minutes, until it looks like soft serve ice cream. To check if it’s churned enough, swipe a spoon across the ice cream. If the track holds its shape, it’s done.
- Working quickly, spread the frozen custard evenly in an airtight plastic container and freeze for about 6 hours, or until solidly frozen.
- Serve as soon as its out of the freezer in classic sugar cones, small bowls, or tall ice cream sundae dishes with any toppings you would like.
- It also tastes great as a topping for apple or pecan pie or in a root beer float.
- The custard may seem overly sweet and vanilla-y at first, but the flavors will not be as strong in the final ice cream.
- The longer the custard chills in the fridge, the creamier the ice cream will taste. Be patient!
- Make sure to chill the custard in a shallow container, as this will speed up the chill time. Place ice packs on each side of the dish and check the temperature occasionally to see how it’s doing.
- If you’re having trouble scooping the ice cream, dip the scoop in a glass of hot water, then try scooping the ice cream. Letting the ice cream warm up for a minute or two on the counter helps, too.