Classic Churned Vanilla Ice Cream
Heavy cream, whole milk, sugar, and vanilla churned into a dense, creamy vanilla ice cream, with a hand stirred option.
Equipment
- Ice cream machine
- Large mixing bowl
- Whisk
- Freezer safe container
Ingredients
Main Ingredients
- 2 cup heavy cream cold
- 1 cup whole milk cold
- ¾ cup granulated sugar
- 1 pinch salt
- 1 tbsp pure vanilla extract plus 1/2 tablespoon more
- 4 egg yolks optional, cook the base to 170 F before chilling
Instructions
Cooking
- Whisk. Whisk the cream, milk, sugar, salt, and vanilla until the sugar dissolves.
- Churn. Churn twenty to twenty five minutes until soft serve.
- Freeze. Freeze in a shallow container with plastic wrap on the surface.
- Hand method. Without a machine, stir every forty five minutes for about three hours.
- Scoop. Soften a few minutes before scooping.
Notes
Substitutions: A vanilla bean replaces part of the extract, and egg yolks make a richer custard base.
Tips: Keep everything cold and press plastic wrap onto the surface.
Storage: One week in the freezer for the freshest texture.
Nutrition does not include the optional egg yolks and is calculated for one half cup.