Homemade Vanilla Ice Cream
A basic vanilla ice cream recipe.
Servings: 6 people
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.
Calories: 345kcal | Carbohydrates: 21g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 248mg | Sodium: 241mg | Potassium: 115mg | Sugar: 19g | Vitamin A: 1157IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg