Rich Creamy Vanilla Frozen Treat (Printable Version)

A rich and creamy frozen dessert made with fresh cream and vanilla, perfect for cooling down on a warm day.

# What You 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

# 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 they are smooth and slightly pale in color.
03 - While whisking the yolks constantly, slowly pour about 1 cup of the hot cream mixture into the bowl. This gradual addition prevents the eggs from scrambling.
04 - Pour the tempered yolk mixture back into the saucepan with the remaining cream. Stir continuously 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 the heat and stir in the pure vanilla extract until evenly incorporated.
06 - Pour 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 tightly 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 the mixture is thick, creamy, and has a soft-serve consistency.
08 - Transfer the churned ice cream into a freezer-safe container, cover securely, and freeze for at least 2 hours to firm up before scooping and serving.

# Expert Tips:

01 -
  • The custard base creates a texture so velvety it puts most shop bought versions to shame.
  • You only need six ingredients and a little patience to pull off something truly special.
02 -
  • If your custard gets too hot and scrambles the yolks, strain it immediately and pretend nothing happened because it still works.
  • The overnight chill makes a massive difference in how smoothly the base churns, so plan ahead if you can.
03 -
  • Taste the chilled base before churning because once frozen the flavors mute and you cannot go back and adjust.
  • A splash of vodka in the base keeps it softer in the freezer without adding any alcohol flavor.

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