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Vanilla Ice Cream
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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.