Homemade Vanilla Ice Cream

Simple Luxuries: Homemade Vanilla Ice Cream

There are certain things that are not necessary, but once you start doing them, you don’t really want to go back. Homemade vanilla ice cream is one of those things.

It’s not difficult. It’s just cream, milk, sugar, egg yolks, and vanilla. The kind of ingredients people used long before there were freezers full of options at the grocery store. It takes a little time, but most of that time is just letting the custard sit in the refrigerator and get cold before churning.

There is something about having a container of homemade ice cream in the freezer that makes dessert feel easy. Berries become dessert. A slice of cake becomes dessert. Espresso becomes dessert. Even on an ordinary night, you can scoop it into small bowls and it feels like you planned something.

Nothing complicated. Just the basics.

Homemade Vanilla Ice Cream

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup sugar

• 4 egg yolks

• 1 tablespoon vanilla

• Pinch of salt

This is when it turns into custard.

Instructions

1. In a saucepan, combine the cream, milk, half of the sugar, and the salt. Heat over medium heat until hot but not boiling.

2. In a bowl, whisk the egg yolks with the remaining sugar until pale yellow and slightly thickened.

3. Slowly pour some of the hot cream into the egg mixture while whisking to temper the eggs.

4. Pour the egg mixture back into the saucepan.

5. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

6. Remove from heat and stir in the vanilla.

7. Pour into a bowl, cover, and refrigerate until completely cold (at least 4 hours, overnight is better).

8. Turn the ice cream maker on and pour the cold custard into the machine while it is running. Let churn for 20–25 minutes, or until it reaches soft-serve consistency.

9. Transfer to a container and freeze for a few hours until firm.

Soft ice cream, right out of the machine.

How to Know When the Custard Is Ready

Dip a spoon into the custard and run your finger through it. If the line stays clean and doesn’t run back together, it’s ready. Don’t let it boil.

Homemade vanilla ice cream takes this affogato dessert to another level.

This is the kind of thing to make on a quiet afternoon, put in the freezer, and forget about until you need it.

This is the ice cream I use for my Affogato recipe, but it’s also perfect with berries, chocolate shavings, or just on its own.