Homemade Vanilla Ice Cream

 Homemade Vanilla Ice Cream

Here’s a classic, foolproof recipe blog for **Homemade Vanilla Ice Cream** — ultra-creamy, rich, and loaded with real vanilla flavor. No additives, just pure frozen bliss.

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## 🍨 Homemade Vanilla Ice Cream: Creamy, Classic & Crave-Worthy

There’s nothing quite like **Homemade Vanilla Ice Cream** — it's timeless, smooth, and endlessly customizable. Whether served on its own, paired with warm pie, or as the base for sundaes and milkshakes, this old-fashioned recipe gives you scoop shop quality with just a few simple ingredients.

This version uses a **custard base** for maximum creaminess and flavor. It’s perfect for anyone ready to elevate their ice cream game with real-deal richness.

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## 🧾 Ingredients

* **2 cups heavy cream**

  *Provides richness and a smooth, scoopable texture.*

* **1 cup whole milk**

  *Balances out the cream for a perfect base.*

* **¾ cup granulated sugar**

  *Sweetens without overpowering the vanilla.*

* **5 large egg yolks**

  *Adds creaminess and helps thicken the custard naturally.*

* **1 tablespoon pure vanilla extract** (or 1 vanilla bean, split and scraped)

  *Delivers deep, aromatic vanilla flavor.*

* **Pinch of salt**

  *Enhances the overall flavor and sweetness.*

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## 👩‍🍳 Instructions

### 1. **Make the Custard Base**

1. In a medium saucepan, heat the milk, cream, and half the sugar over medium heat. Stir occasionally until warm but not boiling.

2. In a bowl, whisk egg yolks with remaining sugar until pale and creamy.

3. Slowly pour some of the warm cream mixture into the egg yolks to temper, whisking constantly.

4. Pour the yolk mixture back into the saucepan and cook on low, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F / 76–80°C).

5. Remove from heat. Stir in vanilla and salt.

### 2. **Chill the Base**

* Pour the custard through a fine-mesh sieve into a clean bowl.

* Cover and chill in the refrigerator for **at least 4 hours**, preferably overnight.

### 3. **Churn**

* Once chilled, pour the base into your ice cream maker.

* Churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches soft-serve consistency.

### 4. **Freeze**

* Transfer to an airtight container.

* Freeze for at least 4 hours for scoopable texture.

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## 🍽 Serving Suggestions

* **Classic toppings**: Hot fudge, sprinkles, crushed cookies

* **Pie pairings**: Apple pie, berry cobbler, pecan pie

* **Make it a float**: Scoop into root beer or cream soda

* **Layer into**: Ice cream sandwiches or milkshakes

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## 💡 Pro Tips

* **Don’t rush the chill** — cold base = smoother texture.

* **Use a vanilla bean** for stronger flavor and speckled beauty.

* **Add mix-ins** like crushed Oreos, caramel swirls, or chopped nuts during the last minute of churning.

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## ❤️ Why You’ll Love This Ice Cream

* Real, clean ingredients — no gums or fillers

* Creamy texture that rivals any premium brand

* Customizable base for endless flavor variations

* Fun and easy for summer gatherings or a cozy night in