Recently, I’ve been drawn to the basics because my life seems to get crazier and crazier. By basics I mean easy recipes that are simple to make but really delicious. I also have been obsessed with my ice cream maker, so I decided to make something basic last Friday night – homemade vanilla ice cream! As a side note, it seems like Friday nights are my preferred time to churn ice cream. Instead of going out I prefer to churn ice cream lol.
This recipe is as easy as it gets. It has heavy cream, whole milk, sugar, vanilla extract (or 1 vanilla bean), and egg yolks. It’s crazy that 5 ingredients results in something so yummy. The simplicity of vanilla ice cream is what I love most about it. This allows it to be paired with almost everything.
I decided to pair my homemade vanilla ice cream with figs I got from my local Trader Joe’s. We are definitely deep into fig season as I am seeing them everywhere from farmer’s markets to my feed on Instagram. What I love most about them is that they are so sweet, so you don’t need to do much before eating them. I normally eat them raw by themselves.
Homemade Vanilla Ice Cream
- Whisk together whole milk, heavy cream, and vanilla extract in a small sauce pan. Heat over low heat until the milk is warm (about 5 minutes). Stick your finger in the milk to test that the milk is warm. Add a pinch of salt and stir.
- Mix sugar and egg yolks in a small bowl. Add a spoonful of the milk mixture and whisk until it is well incorporated. This is called tempering. We are raising the temperature of the eggs so they don't cook when you combine them with the warm milk.
- After tempering the egg yolks, add them to the milk. Stir until the sugar melts.
- Pour the custard into the ice cream maker and churn for 20 minutes.
- Pour the ice cream into a freezer safe container and freeze for 3-4 hours or overnight.