Rich Creamy Vanilla Frozen Dessert (Print View)
Learn to make velvety vanilla frozen dessert with fresh cream and pure vanilla extract for the ultimate cooling treat.
# What You'll Need:
→ Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - Pinch of salt
→ Flavor
05 - 1 tablespoon pure vanilla extract
→ Enrichment
06 - 5 large egg yolks
# Step-by-Step Directions:
01 - In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium, stirring occasionally, until the mixture is hot and the sugar has fully dissolved. Do not allow the mixture to boil.
02 - In a separate mixing bowl, lightly whisk the egg yolks until loosened and smooth.
03 - Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly. This gradual addition tempers the yolks and prevents scrambling.
04 - Pour the tempered yolk mixture back into the saucepan, stirring continuously. Cook over medium-low heat until the custard thickens slightly and coats the back of a spoon, reaching an internal temperature of 170-175°F.
05 - Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated.
06 - Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
07 - Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until thick, creamy, and softly frozen.
08 - Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 2 hours before serving to achieve a firm, scoopable consistency.
# Expert Suggestions:
01 -
- The custard base tastes like liquid heaven, so even your mistakes will be delicious.
- Once you master this technique, every flavor variation becomes a new addiction you can create on a whim.
02 -
- If the custard gets too hot and looks grainy or scrambled, strain it immediately and add a splash of cold cream to rescue it, but know that burnt eggs are beyond saving.
- Chilling the base overnight instead of just four hours produces a noticeably smoother texture because the proteins have time to relax fully before churning.
03 -
- Place your freezer safe container in the freezer while the ice cream churns so it is ice cold when you transfer the finished product, which prevents melting and refreezing at the edges.
- A tablespoon of vodka mixed into the chilled custard before churning keeps the final ice cream remarkably softer straight from the freezer with no detectable alcohol taste.