Vanilla Ice Cream
This recipe first appeared on half-baked. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A classic, rich vanilla ice cream made from a gently cooked crème anglaise-style custard. High-quality vanilla extract gives the base a pronounced aroma, while corn syrup and cornstarch help create a smooth, scoopable texture.
- Time
- 8 hours 20 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
- 25 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.34 kg before cooking, which is about 110 g per serving.
Steps
In a small bowl, whisk together the cornstarch and granulated sugar until evenly combined. Set the mixture aside.
In a medium saucepan, combine the heavy cream, whole milk, light corn syrup, and egg yolks. Whisk thoroughly until the mixture is smooth and uniform.
Place the saucepan over medium-low heat and warm the mixture until it is lightly steaming. Do not bring it to a boil.
Once the mixture is steaming, gradually whisk in the sugar-and-cornstarch mixture. Continue whisking until the sugar and cornstarch are fully dissolved.
If using an ice cream stabilizer that must be added before cooking, whisk it into the base according to the package directions.
Cook the custard over medium-low heat, stirring constantly with a spatula. Scrape the bottom and corners of the saucepan regularly to prevent sticking or scorching.
Continue cooking until the custard thickens slightly and coats the back of the spatula. Check the temperature; it should reach 165°F (74 °C) to 175°F (79 °C) (74°C (165 °F) to 79°C (174 °F)). Do not allow the custard to boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Blend the warm custard with an immersion blender until completely smooth and emulsified.
If using a stabilizer that must be added after cooking, blend it into the warm custard according to the package directions.
Pour the ice cream base through a fine-mesh sieve into a clean bowl or container to remove any lumps or cooked egg particles.
Cover the container and refrigerate the base until completely chilled, for at least 4 hours or preferably overnight.
Churn the chilled base in an ice cream machine according to the manufacturer's instructions. Churn until it is thick, creamy, and has the consistency of soft serve.
Transfer the churned ice cream to a freezer-safe container. Press parchment paper or plastic wrap directly against the surface, then cover the container.
Freeze for at least 4 hours, or until the ice cream is firm but scoopable.
Notes
Makes approximately 6 cups, or 1½ quarts, of ice cream. Scraped vanilla beans may replace the extract, and vanilla bean paste may be substituted for a more pronounced flavor and speckled appearance. The author prefers using equal parts vanilla bean paste and vanilla extract. For best texture, chill the base overnight before churning.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 242
- Protein
- 3 g
- Carbs
- 25 g
- Fat
- 15 g
- Fiber
- 0 g
Where the calories come from
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