How to Make Vanilla Ice Cream at Home

Nothing beats the creamy and creamy homemade vanilla ice cream, whether eaten alone or paired with another tempting dessert. Whether or not everyone has an ice cream maker at home, everyone should have the perfect homemade vanilla ice cream recipe in their recipe portfolio. With just the best quality ingredients and a little patience, you won’t have to eat store-bought vanilla ice cream again.

Table of Contents

Ingredient

1 cup full cream milk
3/4 cup sugar
1 vanilla bean split lengthwise
2 cups milk cream
5 large egg yolks
1 teaspoon pure vanilla extract
Pinch

Use an ice cream maker

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Heat milk, sugar and salt in medium saucepan. Carefully scrape the seeds from the vanilla bean on the cutting board with a scraper. Add the peas to the milk along with the grated peas. Turn off the heat, cover the pot and let the mixture soak for at least 1 hour.

You can tell good vanilla beans by the smell. Good beans will smell of vanilla. Don’t let the roundness of the beans fool you, as fuller beans don’t necessarily mean better, it could just mean more water.
Beans that have a smoky smell mean that they have not been completely dried, but rather quickly dried over an open flame. In that case, the vanilla bean may not be a high-quality bean.

Chill cream. Next, you need to chill the creamy milkshake in a bowl of ice water. Fill a large bowl with ice water halfway. Place the smaller bowl in the larger bowl to marinate the cream cheese. Place the cream in a bowl of ice water until it is cold.

Make a milk-egg mixture. Beat the egg yolks in a large, clean bowl. Warm the vanilla bean soak mixture. Once the mixture is warm, slowly pour it into the bowl of the egg yolks. Add in little by little and constantly stir to combine. When all the milk has been combined with the egg yolks, pour the mixture back into the pot.

Place the pot over low heat and constantly stir the milk-egg mixture. Use a spatula or spatula to scrape the bottom of the pot to prevent the mixture from sticking to the bottom. When the egg-milk mixture forms a thin coating on the back of a spoon or spatula, it is ready.
Depending on the fatness of the milk-egg mixture, you can add up to 3 egg yolks.

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Pour the milk-egg mixture into the creamer. Pour the mixture into the creamer in the bowl of ice water through a strainer. Remove the strainer and stir well. Once the mixture has cooled completely, you can add the vanilla extract, cover, and refrigerate. Leave for a few hours or overnight if possible.

There are 3 main types of vanilla extract: Bourbon, Tahitian, and Mexican. Each has a slightly different flavor. Bourbon vanilla is produced in Madagascar and has a strong aroma; Tahitian vanilla has a floral flavor, while real Mexican vanilla has a rich, vanilla flavor.
Always use vanilla flavor that contains alcohol. Although it may ignite during processing, alcohol will improve the flavor of the vanilla extract.
For a milder milk-egg mixture, you can replace the full-fat cream with a mixture of whole milk and whipped cream. Just be aware that the cream will be less smooth.

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Remove the milk-egg-cream mixture from the refrigerator. Discard the vanilla beans and scoop the mixture into an ice cream maker. At this point, you can read the manufacturer’s instructions for how to freeze the ice cream mixture in the machine.

Enjoy or preserve. Enjoy homemade vanilla ice cream straight from the ice cream maker or store in an airtight container in the fridge for a firmer texture.

Vanilla ice cream is the perfect accompaniment to homemade fruitcake and warm chocolate cake.
Vanilla ice cream is also a delicious dessert on its own, topped with chocolate or caramel sauce and toasted pecans or almonds.

Do not use an ice cream maker

Prepare the cream mixture. Heat the milk, sugar, and salt mixture in a medium saucepan. Carefully scrape the seeds from the vanilla bean on the cutting board with a scraper. Add the peas to the milk along with the grated peas. Turn off the heat, cover the pot and let the mixture soak for at least 1 hour.

Next, you need to chill the creamy milkshake in a bowl of ice water. Fill a large bowl with ice water halfway. Place the smaller bowl in the larger bowl to marinate the cream cheese. Place the cream in a bowl of ice water until it is cold.
Beat the egg yolks in a large, clean bowl. Warm the vanilla bean soak mixture. Once the mixture is warm, slowly pour it into the bowl of the egg yolks. Add in little by little and constantly stir to combine. When all the milk has been combined with the egg yolks, pour the mixture back into the pot.
Place the pot over low heat and constantly stir the milk-egg mixture. Use a spatula or spatula to scrape the bottom of the pot to prevent the mixture from sticking to the bottom. When the egg-milk mixture forms a thin coating on the back of a spoon or spatula, it is ready. Strain the milk-egg mixture into the skim milk and stir in the vanilla extract.
Pour the mixture into an airtight container and chill in the refrigerator, preferably overnight.

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Take the cream mixture out of the refrigerator. Use a rubber spatula to stir vigorously. Pour the mixture into a bowl or container (the type that can be put in the freezer). Cover with cling film or a tight-fitting lid and place in the freezer.

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Check after putting the mixture in the freezer for 45 minutes. When the rim around the mixture begins to harden, remove from the freezer and use a hand mixer to stir. Make sure to break the frozen ice cream one by one as this is what gives the ice cream its smooth texture. Cover and place the mixture in the freezer for another 2-3 hours, stirring every 30 minutes while the mixture solidifies.

A whisk, whisk, or hand blender can be used to stir the mixture, but using these methods can be a bit tedious. Using a hand mixer will produce the smoothest and most amazing product.
Stirring the ice cream mixture while freezing is an important step when making ice cream without a machine. If you just leave the mixture in the refrigerator until it freezes, the finished product will be a thick, lumpy and hard to scoop iced milk.
Stirring the ice cream during freezing will prevent the formation of ice crystals, resulting in a smoother and richer texture.

After 2 hours, take the mixture out of the fridge and beat it with a hand mixer again. The mixture should be thick but still soft to scoop, almost like soft cream.

If the cream is not thick enough, put it back in the freezer for a while before whisking again.
If the cream is thick enough, you can add other ingredients, such as chocolate chip crumbs or cookie pieces.

Pour the mixture into an airtight, plastic container. Make sure to leave at least 1.3 cm of space above the jar. Cover with cling film and place in the freezer. Freeze ice cream until firm.

Enjoy vanilla ice cream on its own or with a warm fruitcake or chocolate cake.

Advice

Reuse vanilla beans by washing and drying them after use. Then, you can put the beans in a jar of sugar or jam to create a lovely and faint vanilla flavor.
Remember, regardless of the method of whipping cream, the cream will be richer if the fat content in the cream mixture is higher. Use full-fat cream instead of whole milk with whipped cream or milk to make the creamiest taste possible.
If you plan to make ice cream at home often, you should invest in buying an ice cream machine because using a machine will create cream that is smoother and fatter than making it by hand. Ice cream machines are relatively cheap, usually less than 1 million.

Warning

If you’re using Mexican vanilla extract, beware of cheap extracts because they often contain a toxic ingredient called coumarin. This ingredient is banned in some countries like the US. You should choose Mexican vanilla, which is a bit more expensive but better quality.

Things you need

Ice cream maker (optional)
Big pot
Knife
Small, medium and large bowls
Ice
Rubber Hopper
Airtight container
Hand mixer, whisk or hand blender
Bowls or jars can be placed in the freezer