Vanilla Ice Cream

Indulge in the creamy goodness of my classic vanilla ice cream. Made with rich egg yolks, granulated sugar, whole milk, heavy cream, and a generous amount of aromatic vanilla extract, this homemade treat is the epitome of pure indulgence. Get ready to savor each spoonful of this timeless dessert favorite.


  • 12 egg yolks
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 cups whole milk
  • 4 cups heavy cream
  • 2 tablespoons vanilla extract


In a large saucepan, whisk together the egg yolks, salt, and sugar until they form a light yellow color and are well combined.

In another large saucepan, heat the milk over medium-low heat until it just begins to simmer at 185ºF. Avoid stirring.

Gradually pour the heated milk into the egg and sugar mixture, stirring constantly to prevent  the eggs from curdling.

Return the mixture to heat and continue to cook until it reaches a temperature of 165ºF, ensuring it does not come to a boil. Once it reaches the desired temperature, remove it from the heat.

Transfer the custard base into an airtight container and refrigerate it until it chills to 65ºF.  The longer the custard base chills, the creamier the ice cream will be.

Once the custard base is chilled, stir in the heavy cream and vanilla extract. Pour the mixture into your ice cream maker and process it according to the manufacturer’s instructions. Makes 3 quarts.

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