Description
This homemade French vanilla ice cream is rich, sweet, and creamy. It’s just as good used as a base for delicious sundaes and milkshakes, or as eaten as is, piling scoops on a cone or into a bowl!
Ingredients
Scale
- 150g granulated sugar (¾ cup)
- 35g skim milk powder (¼ cup)
- 300ml whole milk (1 ¼ cups)
- 360ml heavy cream (1 ½ cups)
- 5 egg yolks
- 2 tsp vanilla extract
Instructions
- Prepare the custard. In a medium-heavy based saucepan, combine the sugar, skim milk powder, milk and cream. Whisk until smooth and the skim milk powder is wholly dissolved. Place the saucepan over medium heat. Bring to just below a boil, stirring frequently with a wooden spoon to prevent sticking. Then remove the saucepan from the heat. In a mixing bowl whisk the egg yolks for 2 min until they lighten. While whisking constantly slowly pour the warm milk mixture into the mixing bowl. Mix well until completely combined.
- Cook the custard. Pour the mixture back into the saucepan and place over medium heat. Stir constantly with the whisk, making sure to scrape the bottom of the saucepan as you stir. Cook and stir until the custard reaches 80°C (175°F), about 5 to 10 min. For a more accurate read, I prefer to check the temperature with the pan off the heat, after having whisked the custard well. Check the temperature in several places in case your saucepan has hot spots. Be really careful about the temperature and don’t leave the custard unattended. If it gets too hot, the egg yolks will form clumps or the custard might curdle. The custard should coat the back of a spoon but it shouldn’t be as thick as pastry cream or curd. Aim for the consistency of single cream. Stir the custard with a tablespoon and immediately trace a line across the back of the spoon with a finger. It should leave a clear trace as the line should remain visible. It means your custard is thick enough and ready.
- Let the custard cool down. Pour the custard through a mesh strainer into a clean medium-sized mixing bowl or plastic container. Whisk in the extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard and let stand until the bowl reaches room temperature. This can take up to 1h.
- Chill and churn. Refrigerate the custard until fridge-cold, about 4 hours (or you can leave it overnight). Transfer the cooled custard to an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to a container that has a tight-fitting lid and cover the container with plastic wrap, pressing it directly onto the surface of the ice cream. Close the lid and freeze the ice cream until firm, about 4 to 8 hours according to your freezer.
Notes
Make sure to let the container sit at room temperature for 5 min before scooping, and directly put the ice cream back in the freezer once served.
Homemade ice cream can be stored for up to 2 months in the freezer but it will taste better eaten within 2 weeks.
Nutrition
- Serving Size: 2 big scoops
- Calories: 607
Keywords: classic summer desserts, custard based ice cream, traditional ice cream