Homemade Soft Serve Vanilla Ice Cream
Homemade Soft Serve Vanilla Ice cream
Have you ever had homemade ice cream?! If not, you're missing out. The texture is soft, smooth, and what dreams are made of. I always find that store bought ice cream crystallizes and the texture is chewy. It's really simple to make, although it takes some patience since the custard does have to cool in the fridge for at least 4 hours. This vanilla ice cream is great as is or as a base. I've used this base and added fresh mint leaves (for mint ice cream), added espresso powder (for coffee) and cocoa powder (for chocolate). Those recipes I'll provide in due time. In the meantime, try this. Serve it alongside cake or pie, or just eat it as is with whatever toppings your heart desires. What makes this recipe "just right" are the high quality ingredients (all organic) that I use along with the "healthy" serving of vanilla extract (yes, that's 1 tablespoon).
Equipment
- small sauce pot
- whisk
- spatula
- small bowl
- medium bowl
- thermometer
- fine mesh strainer / sieve
- plastic wrap
- ice cream maker
Ingredients
- 2 cups organic whole milk
- 1 cup organic heavy cream
- 2/3 cup organic raw cane sugar
- 6 organic large egg yolks
- 1/8 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tbs pure vanilla extract
Instructions
- In a small sauce pot, over medium heat, whisk milk, heavy cream, sugar and salt until the sugar has completely dissolved, about 5 minutes.
- Meanwhile, separate the egg whites from the yolks. Save the whites for a different use (note egg whites freeze well). Whisk the egg yolks until they become pale yellow. Once the milk mixture starts to get small bubbles along the circumference, slowly pour 1/3 of the milk mixture into the egg yolks while whisking constantly. Then place the milk mixture back onto the burner and pour the egg yolk mixture into the pot and whisk constantly. Turn the burner to low. While whisking, gently cook until the mixture until it's thick enough to coat the back of a spoon (170 Degrees F).
- Strain the mixture through a fine-mesh strainer / sieve into a clean bowl.
- Place plastic wrap over the mixture (touching the surface). This ensures a "skin" doesn't develop as it cools. Let it come to room temperature and cool in the refrigerator for at least 4 hours.
- Churn in an ice cream machine according to the manufacturer's instructions. Serve directly from the machine for very soft serve or store and freeze for it to be a bit firmer.
Notes
** Amazon Affiliate- I may receive compensation.
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Mamta Kaji
🍦 🍨 😋
Zahavalox
mmmhmmm 🙂
Mamta Kaji
🍦 🍨 so yummy
Zahavalox
<3