Vanilleeis (Vanilla Ice Cream)

Indulge in the creamy decadence of homemade Vanilleeis (Vanilla Ice Cream), a classic dessert bursting with pure, natural flavor. This recipe elevates traditional vanilla ice cream with the essence of a real vanilla bean, infusing every spoonful with irresistible warmth and sophistication. With a rich custard base made from heavy cream, whole milk, and velvety egg yolks, this dessert achieves an ultra-smooth and luxuriously creamy texture. The addition of a hint of pure vanilla extract enhances the depth of flavor, making this the ultimate treat for any occasion. Whether served on its own, paired with fresh fruit, or nestled alongside your favorite dessert, this homemade vanilla ice cream recipe is a timeless crowd-pleaser. Perfectly balanced and surprisingly easy to make, this is your invitation to enjoy a scoop (or two) of pure bliss!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 1 whole Vanilla bean
• 5 large Egg yolks
• 1 teaspoon Pure vanilla extract

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.

Step 2

Slice the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.

Step 3

Over medium heat, stir the mixture gently until the sugar dissolves completely and the mixture is just about to simmer. Do not let it boil.

Step 4

Remove from heat and let the mixture steep for 10 minutes to enhance the vanilla flavor.

Step 5

In a separate bowl, whisk the egg yolks until they become pale in color.

Step 6

Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Step 7

Return the mixture to the saucepan and cook on low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 170°F (77°C) using a candy thermometer.

Step 8

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod.

Step 9

Stir in the pure vanilla extract.

Step 10

Let the custard cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.

Step 11

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 12

Transfer the ice cream to an airtight container and freeze until firm, about 2-4 hours before serving.

Nutrition Facts

Serving size	(968.4g)

Amount per serving	% Daily Value*
Calories	2622.6

Total Fat 190.4g	0%
Saturated Fat 108.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1431.8mg	0%
Sodium 293.0mg	0%
Total Carbohydrate 165.5g	0%
Dietary Fiber 0g	0%
Total Sugars 162.9g
Protein 21.5g	0%

Vitamin D 198.9IU	0%
Calcium 415.9mg	0%
Iron 2.4mg	0%
Potassium 493.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.6%

Protein: 3.5%

Carbs: 26.9%