Hi sweet readers ♥
I grew up eating vanilla ice cream like this.
Homemade vanilla ice cream made with lots of egg yolks and heavy cream, and lots of vanilla.
I can’t recall my mom used this much vanilla in her ice cream nor did we have the luxury of owning an ice cream machine back then.
She would simply whip up the heavy cream and blend it together with the custard and pour it into an ice cream container and freeze it.
It was delicious, so if you don’t own an ice cream machine, just do like my mom did back in the days.
I would recommend you check at times with a spoon and stir in the ice cream a bit, just to make sure there will not be any ice crystals, and oh… use vanilla extract instead of vanilla bean paste.
WATCH THE VIDEO HOW TO MAKE THIS ICE CREAM
Vanilla Ice Cream
- 250 ML WHOLE MILK
- 165 GRAM SUGAR
- 1-2 VANILLA BEAN , SPLIT LENGTWISE
- 500 ML HEAVY CREAM
- 9 LARGE EGG YOLKS
- 1 TEASPOON VANILLA BEAN PASTE, OPTIONAL
- Heat the milk, and sugar in a saucepan.
- Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk.
- remove the saucepan from heat as soon as it starts to boil.
- Pour the cream into the bowl and set a strainer on top
- In a separate bowl, stir together the egg yolks and vanilla bean paste
- Gradually pour some of the milk into the yolks, whisking constantly as you pour.
- Pour the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
- Strain the custard into the heavy cream and with a spatula or whisk stir the mixture so everything is combined,
- Place the bowl in a large bowl filled with water to cool completely down, stir with a spatula until cool.
- cover and refrigerate overnight.
- freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Serve and enjoy