This Homemade Vanilla Ice Cream is simple recipe made with a custard base for an even richer and creamier result! Just 20 minutes of hands-on time needed!
¾-1cupgranulated sugar(use more or less according to your tastes)
4egg yolks
1tablespoonvanilla extract
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk all ingredients together (except for the vanilla) in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired (if you think it is too sweet, add a splash of cream).
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
Notes
*This recipe makes roughly 1 litre of ice cream.**You can make this recipe without an ice cream maker! Simply pour the ice cream base into a freezer safe bowl and place in the freezer. Every 30-60 minutes, remove the bowl from the freezer and beat with an electric mixer until smooth. This breaks up the ice crystals for a smooth and creamy ice cream.Tips:
Just use yolks. Using just the yolks as opposed to the whole egg creates an even richer flavor and velvety smooth texture.
When you cover the mixture with plastic wrap, lay the wrap so it's just touching the surface of the cream. This helps prevent a skin from forming.
Speed up the initial chilling process by placing the cream mixture in the freezer instead of the fridge. Just be sure to stir it every 10 minutes or so!
Let it sit. Before serving, I like to set the ice cream out in the counter for 5-10 minutes to let it soften up a bit. This gives an extra creamy texture!
Storage:This homemade vanilla Frozen Custard will last in an airtight container in the freezer for up to 3 months.