Grandma Margaret's Homemade Ice Cream
Indulge in the creamy nostalgia of Grandma Margaret's Homemade Ice Cream, a timeless dessert crafted with love and simple, wholesome ingredients. This rich, custard-style ice cream combines heavy cream, whole milk, and egg yolks for a luscious base, sweetened with granulated sugar and delicately flavored with pure vanilla extract. The recipe’s secret lies in its careful cooking technique—temper the eggs to perfection and strain the custard for the silkiest texture. After a slow churn in your ice cream maker and a final freeze, you’ll be rewarded with a velvety treat that’s ideal for scooping into cones, pairing with warm desserts, or savoring just as it is. Ready in just 20 minutes of prep, this recipe is a labor of love that transforms into a family-favorite indulgence. Perfect for creating cherished memories and satisfying classic ice cream cravings!
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Ingredients
- 2 cups Heavy cream
- 2 cups Whole milk
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 0.25 teaspoons Salt
Directions
Step 1
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is warm but not boiling, about 5-7 minutes.
Step 2
In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is thick and pale in color.
Step 3
Slowly ladle about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Step 4
Gradually pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
Step 5
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This will take about 5-8 minutes. Be careful not to let it boil.
Step 6
Remove the saucepan from heat, and stir in the vanilla extract.
Step 7
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, and let it cool to room temperature. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
Step 8
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Step 9
Transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours for a firmer texture before serving.
Step 10
Scoop and serve in bowls, cones, or atop your favorite desserts!
Nutrition Facts
| Serving size | (1195.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2713.1 |
| Total Fat 193.7g | 0% |
| Saturated Fat 111.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1276.6mg | 0% |
| Sodium 966.6mg | 0% |
| Total Carbohydrate 176.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 174.9g | |
| Protein 26.8g | 0% |
| Vitamin D 287.9IU | 0% |
| Calcium 693.0mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 824mg | 0% |
Source of Calories