Dad's Vanilla Ice Cream at home
- Yield 8
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Dad's Vanilla Ice Cream at home is a dessert recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon fine sea salt
- 2 cups whole milk
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
Method
Beat the eggs, sugar and salt. In a medium mixing bowl, whisk together the sugar, eggs and fine sea salt until smooth and slightly pale.
Heat the milk. In a medium saucepan, heat the whole milk over a medium burner until it is steaming but not boiling.
Temper the eggs. While whisking constantly, slowly drizzle about 1 cup of the hot milk into the egg mixture until combined. Then slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
Leave the custard. Continue cooking the mixture over medium-a low burner, stirring often, until it thickens slightly and coats the back of a spoon, about 5 to 8 minutes. Do not let it boil.
Tip in the cream and vanilla. Lift the pan from the heat. Stir in the heavy whipping cream and vanilla extract until combined.
Chill. Tip the mixture through a fine-mesh strainer into a clean bowl or container. Lid and refrigerate until completely chilled, at least 4 hours or overnight.
Churn the ice cream in an ice cream maker according to the manufacturer’s instructions, until thick and creamy.
Freeze. Move the ice cream to a freezer-safe container, cover, and freeze for at least 2 to 4 hours, or until firm enough to scoop. Plate and enjoy!!
