This one is an absolute winner! My tried and true vanilla ice cream is smooth, creamy, sweet and full of vanilla flavor. It is the best homemade ice cream, everyone is gonna love it.
INGREDIENTS – for a 1.5-2qt ice cream machine
4 egg yolks
1T Double Strength Vanilla Extract (sub regular vanilla extract)
1/2t Vanilla Bean Paste (sub more extract it just gives little flakes of vanilla bean)
Make sure your ice cream machine insert is frozen solid. (If you shake it, it doesn’t slush).
In a medium pot, pour in the milk, cream and sugar with a pinch of salt. Start to warm it up but make sure it doesn’t simmer/boil at all. Once it begins to steam, give it a stir to make sure the sugar has melted in. Remove from heat.
While you’re waiting for the milk mixture to warm, get your egg yolks ready in a medium bowl. Gently stream in a couple of tablespoons into the egg yolks while whisking rapidly, pour in a couple of more tablespoons while continuing to whisk. Now that your eggs are tempered, pour the egg mixture into the remaining milk mixture through a mesh strainer to collect any bits of egg that might have cooked. Discard the bits and stir the mixtures together. Put the pot back on the heat (again, don’t let it boil), stirring occasionally until it thickens. You’re literally looking for it to look like melted ice cream at this point. We all know what that looks like but it should coat the back of a spoon and you should be able to run your finger through the mixture on the spoon without it running into the wiped area.
Allow the mixture to cool to at least room temp in an ice bath or if you have the time just throw it in the fridge for a few hours until its cold. Pour into your ice cream maker via its instructions. Let it churn for about 25 minutes, until nice and thick then either eat immediately or transfer to an airtight container and put in the freezer.