Prepare to embark on a creamy, dreamy culinary adventure that will transform your dessert game forever! Rick's Homemade Vanilla Ice Cream isn't just another recipe - it's a magical journey of pure indulgence that will make store-bought ice cream seem like a distant memory. With just a few simple ingredients and some kitchen magic, you'll create a dessert so luxuriously smooth and intensely flavorful that your taste buds will dance with delight. Whether you're a dessert enthusiast, a home cook looking to impress, or simply craving the most incredible vanilla ice cream you've ever tasted, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 large egg yolks
Instructions
- Begin by gathering all your ingredients: 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of sugar, 1 tablespoon of vanilla extract, 1/2 teaspoon of salt, and 4 large egg yolks. Make sure to measure them accurately for the best results.
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Place the saucepan over medium heat and stir the mixture gently until the sugar is completely dissolved. This should take about 5 minutes. Be careful not to let the mixture boil.
- While the cream mixture is heating, separate the egg yolks from the egg whites, placing the yolks in a mixing bowl. Whisk the egg yolks until they are smooth and slightly pale in color.
- Once the cream mixture is warm (but not boiling), slowly pour about 1 cup of the warm mixture into the bowl with the egg yolks while whisking continuously. This process, known as tempering, helps to gradually raise the temperature of the egg yolks without scrambling them.
- After tempering the egg yolks, pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Stir well to combine.
- Return the saucepan to the stove over medium-low heat. Cook the mixture, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 10-15 minutes. Be careful not to let it boil, as this can cause the eggs to curdle.
- Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
- Once cooled, cover the mixture with plastic wrap and refrigerate for at least 2 hours, or until it is completely chilled. This step is crucial for a smooth texture in the final ice cream.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes.
- Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container. Smooth the top with a spatula and cover it tightly.
- For a firmer consistency, place the container in the freezer for an additional 2-4 hours before serving. This will help the ice cream to harden further.
- When ready to serve, scoop the homemade vanilla ice cream into bowls or cones. Enjoy your delicious Rick's Homemade Vanilla Ice Cream!
Tips
- Temperature is key: Always use room temperature egg yolks and temper them carefully to prevent scrambling.
- Use high-quality vanilla extract for the most robust flavor - it makes a significant difference.
- Ensure your ice cream maker bowl is completely frozen before churning for the best texture.
- For extra smoothness, strain your custard mixture through a fine-mesh sieve before chilling.
- If you don't have an ice cream maker, you can still make this recipe by placing the mixture in the freezer and stirring every 30 minutes to break up ice crystals.
- For a richer flavor, try using Madagascar vanilla beans instead of extract.
- Let the ice cream sit at room temperature for 2-3 minutes before scooping for the perfect consistency.
- Store your homemade ice cream in the coldest part of the freezer to maintain its texture.
Nutrition Facts
Calories: 470kcal
Carbohydrates: g
Protein: g
Fat: 29g
Saturated Fat: g
Cholesterol: 282mg
