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Vanilla Ice Cream

Vanilla Ice Cream

Vanilla ice cream is a recipe that everyone should have in their “baking” repertoire. It’s perfect on its own for a simple dessert or you can dress it up with tasty toppings for a special occasion (e.g., caramel, hot fudge, fruit sauces, sprinkles). Regardless of the way you eat it, vanilla ice cream pairs well with almost every dessert (e.g., cake, brownies, cookies, pies). It makes the perfect accompaniment!

Vanilla Ice Cream

In my house, Nabil (my husband) typically makes the ice cream. He’s extremely passionate about finding ways to make the perfect consistency ice cream at home. According to him, a good quality ice cream should be smooth and creamy without any large ice crystals after it freezes. He’s made numerous batches with different ingredients and quantities to create the perfect vanilla ice cream.

Scroll down to see my husband’s tips and tricks to get an amazing quality vanilla ice cream. 

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Ingredients for Vanilla Ice Cream 
Vanilla Ice Cream Ingredients
Equipment 
Making the Ice Cream Custard 

Place the milk, heavy cream, and tapioca flour into a medium saucepan over medium heat.  Bring the mixture to a boil while stirring constantly with a whisk.  Once the mixture boils, remove from the heat and let it cool for a minute.  

While the mixture is cooling, whisk the egg yolks with sugar until they lighten in color (i.e., a pale-yellow color) in a large bowl. 

Temper the eggs by pouring a small amount (approximately ⅓ of the mixture) of the cream mixture into the egg bowl while whisking constantly.  This will allow the eggs to warm up slowly without scrambling them.  

Pour the remainder of the cream mixture into the egg bowl while whisking constantly and then return the entire mixture to the saucepan.  

Vanilla Ice Cream Custard

Cook the mixture on medium-low heat while stirring frequently until the mixture thickens slightly.  Continue cooking until the custard reaches 170-175°F/77-80°C on an instant-read thermometer.  Do not let the custard boil. It will cause the custard to curdle.

Straining Vanilla Ice Cream Custard

Strain the custard through a fine mesh strainer into another container.  Straining ensures the removal of any cooked eggs from the final custard.  

Allow the custard to sit at room temperature for a few minutes (approximately 5 minutes) while stirring occasionally to cool slightly. Then add the vanilla paste and vodka2.

After stirring to combine, cover the custard with a piece of plastic wrap that touches the surface.  This will keep the custard from developing a skin while cooling.  Leave the custard in the fridge for 4 to 8 hours, or until the ice cream has cooled completely (i.e., 40°F/4°C or below).  

Churning the Vanilla Ice Cream

Many ice cream machines made for the home kitchen require the bowl to be frozen at least 24 hours before churning.  Follow your machine’s instructions for the best ice cream.

Approximately 15-20 minutes before churning, place the custard into the freezer.  This process helps the custard to get colder without freezing and creates more volume when the ice cream is churned.  

Vanilla Ice Cream Churning

Pour the custard into the ice cream maker and churn according to the manufacturer’s directions.  Using the KitchenAid Ice Cream Machine, this process takes 25-35 minutes. 

Vanilla Ice Cream Churning

The consistency of the ice cream will be “soft serve” consistency when the churning process is complete. 

Vanilla Ice Cream

Remove the ice cream from the bowl and place into an airtight container.  Again, cover the ice cream with a layer of plastic wrap touching the top of the ice cream to prevent freezer burn.  

Vanilla Ice Cream

Freeze the ice for 3 to 4 hours to allow the ice cream to harden (although I have been known to eat a bowl right out of the machine).  

Vanilla Ice Cream

This ice cream is incredibly creamy, and the vanilla paste adds a strong vanilla flavor with beautiful flecks of vanilla seeds throughout.  This recipe is tasty enough to be eaten on its own, but it’s also the perfect accompaniment to all kinds of desserts like Pecan Brownies, Pumpkin Pie, and Red Velvet White Chocolate Chip Ice Cream Sandwiches.   

More Ice Cream Recipes
Vanilla Ice Cream
Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving your thoughts below. Or snap a photo and share it on Pinterest or Instagram (@windycitybaker).

Vanilla Ice Cream

Course: Dessert

Equipment

  • Ice cream machine
  • Fine mesh strainer

Ingredients

  • cups (565g) heavy cream 
  • ¾ cup (175g) whole milk 
  • 6 large (115g) egg yolks
  • 1 cup (200g) granulated sugar
  • tsp (5g) tapioca flour 
  • 1 Tbsp (13.5g) vodka 
  • 2 tsp (13g) vanilla paste  

Instructions

Making the Ice Cream Custard

  • Place the milk, heavy cream, and tapioca flour into a medium saucepan over medium heat.  Bring the mixture to a boil while stirring occasionally with a whisk.  Once the mixture boils, remove from the heat and let it cool for a minute.  
  • While the mixture is cooling, whisk the egg yolks with sugar until they lighten in color (i.e., a pale-yellow color) in a large bowl. 
  • Temper the eggs by pouring a small amount (approximately ⅓ of the mixture) of the cream mixture into the egg bowl while whisking constantly.  This will allow the eggs to warm up slowly without scrambling them.  
  • Pour the remainder of the cream mixture into the egg bowl while whisking constantly and then return the entire mixture to the saucepan.  
  • Cook the mixture on medium-low heat while stirring frequently until the mixture thickens slightly.  Continue cooking until the custard reaches 170-175°F/77-80°C on an instant-read thermometer.  Do not let the custard boil. It will cause the custard to curdle.
  • Strain the custard through a fine mesh strainer into another container.  Straining ensures the removal of any cooked eggs from the final custard.  
  • Allow the custard to sit at room temperature for a few minutes (approximately 5 minutes) while stirring occasionally to cool slightly. Then add the vanilla paste and vodka.
  • After stirring to combine, cover the custard with a piece of plastic wrap that touches the surface.  This will keep the custard from developing a skin while cooling.  Leave the custard in the fridge for 4 to 8 hours, or until the ice cream has cooled completely (i.e., 40°F/4°C or below).  

Churning the Vanilla Ice Cream

  • Many ice cream machines made for the home kitchen require the bowl to be frozen at least 24 hours before churning.  Follow your machine’s instructions for the best ice cream.
  • Approximately 15-20 minutes before churning, place the custard into the freezer.  This process helps the custard to get colder without freezing and creates more volume when the ice cream is churned.  
  • Pour the custard into the ice cream maker and churn according to the manufacturer’s directions.  Using the KitchenAid Ice Cream Machine, this process takes 25-35 minutes. 
  • The consistency of the ice cream will be “soft serve” consistency when the churning process is complete. 
  • Remove the ice cream from the bowl and place into an airtight container.  Again, cover the ice cream with a layer of plastic wrap touching the top of the ice cream to prevent freezer burn.  
  • Freeze the ice for 3 to 4 hours to allow the ice cream to harden before serving. 
Vanilla Ice Cream
Notes
  1. I use the KitchenAid Ice Cream Machine and I’m very happy with the quality of ice cream that we are able to make.  There are many different ice cream makers for the home kitchen.  Most of them require a detachable bowl to be put in the freezer at least 24 hours before churning the ice cream.  In general, the faster ice cream is able to be frozen, the better the texture of the ice cream will be.  (Back to “Equipment” section)
  2. The vodka keeps the ice cream from forming large ice crystals while freezing.  (Back to “Making the Ice Cream Custard” section)

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2 Comments

    1. Hi Allison,
      The Kitchen Aid Ice Cream attachment, which is the one I use, holds up to 2 quarts. I would suggest doubling this recipe for a 4 quart machine.

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