No matter what you top this Vanilla Ice Cream with, it’s darn delicious. My girls topped theirs, one with toffee bits and the other with mini chocolate chips. This Vanilla Ice Cream is such a delight! I feel old just saying that… but it’s what popped into my head. I guess I was expecting it to have to sit and warm up a tad, but nope it was good to go! So I scooped myself an obnoxious portion… I was thinking I should have just eaten it straight out of the carton, but I kept it classy and used this beautiful bowl instead. I was surprised how easy it was to scoop straight-out of the freezer. 🙂 Pop it into the freezer for 4 hours or up to overnight so the magic can happen and ice cream can be made. Pour the semi-frozen ice cream into a freezer safe container… taste testing is a must at this stage. But please follow your ice cream maker’s instruction manual. Whisk together the egg yolks and remaining 1/4 cup of sugar. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Whisk until the sugar dissolves…a bout three minutes or so.įor my Kitchen Aid mixer, the bowl has been in my freezer for a looooong time now, so I just turn it on and pour the creamy-vanillay-y ice cream base mixture into the frozen bowl and let the beast do all the work. In a medium saucepan, combine the milk, cream, 1/2 cup sugar, cocoa powder, salt, and vanilla. Sprinkle in a good pinch of sea salt… I busted out the good kind for this recipe! Nothing but the best for ice cream! Then add my most favorite ingredient in the whole wide world, vah-nillah! Pour in the two cups heavy cream and the one cup whole milk. Start by measuring 3/4 cup of sugar and place it into a large bowl. To Make This Vanilla Ice Cream You Will Need: This vanilla ice cream is all those things.īeside on it’s own, it’s a great base for add-ins and can be topped with homemade caramel or chocolate syrup. If my blog had a word counter it’d be tied with words like, quick and easy and delicious at a million and counting. So creamy and delicious!īy now you all know how I love the word simple. Transfer the ice cream to a freezer-safe container. Strain custard over the bowl and whisk to combine.
Pour the remaining 1 cup heavy cream into a large bowl. Cook, until the custard thickens and coats the spatula. Cook, stirring constantly with a spatula, scraping the bottom of the pan.
Ice cream will be of soft-serve consistency. Transfer mixture back to the sauce pan and set heat to medium. Start the ice cream machine and churn the mixture for about 25 minutes. This vanilla ice cream only calls for 5 easy ingredients heavy cream, milk, sugar, vanilla extract and sea salt. Stir the chilled mixture before pouring it into the ice cream machine bowl.
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