I’m going to make this post short and sweet.
Here is vanilla ice cream. Not just any vanilla ice cream. The vanilla ice cream. The best vanilla ice cream I have ever had. And I have A LOT of vanilla ice cream.
Let me tell you why this is the best vanilla ice cream I’ve had….
It’s sweet, but not too sweet.
It’s rich…. But in a good way. Not the way where you can only have one bite.
Everyone needs a great vanilla ice cream recipe, and this just became mine! And I hope it becomes yours too :).
This ice cream is perfect on it’s own, but it also great when combined with other tasty treats. Pour some hot fudge and/or caramel on top and you set. You can also …. tune in tomorrow to see another delicious treat to use this ice cream with :).
Vanilla Ice Cream
For Printable Recipe, Click here!
Makes: 1 quart
2 cups Heavy Cream
5 Egg Yolks
1 cup Milk (I used Fat-Free which worked perfect. You can use whichever type of Milk you prefer)
1/8 tsp. Salt
2 tsp. Pure Vanilla Extract
Pour the heavy cream into a large bowl. Set a mesh strainer over the bowl.
Stir together the egg yolks in a medium bowl. In a medium saucepan, warm the milk, sugar, and salt. Slowly add the milk mixture to the egg yolks, whisking constantly to temper the eggs. Pour the mixture back into the saucepan. Cook on low heat, stirring often, until the mixture has thickened.
Pour the milk/egg mixture through the strainer into the bowl with the heavy cream. Stir to combine. Cover the bowl with plastic wrap and place in the refrigerator to thoroughly chill, at least 3 hours (I chilled mine overnight).
Once chilled, pour the liquid into your ice cream maker and freeze according to manufacture instructions. Scoop the ice cream into a sealed container and place in the freezer to harden, at least 2 hours. Serve and enjoy :)!