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Perfectly Creamy Vanilla Ice Cream

Servings 6
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time Before Putting into the Ice Cream Maker 3 hours

Ingredients

  • 1 1/2 cups of heavy cream
  • 2 1/2 cups of whole milk
  • 1 cup organic cane sugar
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1 tablespoon of cornstarch, gf
  • 2 teaspoons vanilla, gf or 1 1/2 teaspoons of vanilla paste, gf

Instructions

  • Beat the egg yolks in a stand mixer bowl using the whisk attachment or in a large bowl using a hand mixer together with 1/3 cup of the sugar, until thick and lemon colored.
  • Stir together in a medium saucepan the remaining 2/3 cup of sugar, the cornstarch, salt, heavy cream, milk, and vanilla or vanilla paste. Bring to just a boil over medium low heat, stirring continuously.
  • Pour about 1/3 of the milk mixture into the beaten egg yolks while whisking the two liquids together quickly with the other hand.
  • Pour back into the saucepan and continue cooking over medium low or low until the mixture will coat the back of a wooden spoon. You don't want to overcook this! It will only need a few minutes. Pour through a sieve to strain out any lumps.
  • Cool and chill overnight or 3 to 4 hours minimum. Pour into an ice cream maker and process for the time recommended (mine takes 25 minutes). Scoop into a Rubbermaid container with a lid and freeze for 2 to 4 hours for a thicker texture or serve immediately for a softer texture.
  • Serve with toppings: berries, decadent dark hot fudge, caramel sauce, cut up candies, sweetened whipped cream, or whatever else you like for a perfect ice cream sundae bar.
Course: Dessert
Cuisine: American
Keyword: Cakes & Dessert, gluten free ice cream, ice cream, vanilla ice cream