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Vanilla Ice Cream
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Homemade Vanilla Ice Cream

Homemade vanilla ice cream recipes for ice cream makers made easy. This foolproof vanilla ice cream with corn syrup recipe is the one and only recipe you need to up your homemade ice cream game. Once you try it you won’t ever buy ice cream from the store.
Course Dessert/Ice Cream
Cuisine American
Keyword homemade ice cream, homemade vanilla ice cream
Prep Time 20 minutes
Resting 10 hours
Total Time 10 hours 20 minutes
Servings 4 servings
Calories 690kcal

Ingredients

  • 1 vanilla bean split in half lengthwise
  • 1 3/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 1/2 cup + 2 tablespoons granulated sugar – divided
  • 1/3 cup light corn syrup
  • 1/4 teaspoon salt
  • 6 large egg yolks

Instructions

  • Place the heavy cream, vanilla bean, seeds, milk, salt, corn syrup and 1/4 cup plus 2 tablespoons of sugar in a saucepan. Heat it over medium-high heat, stirring occasionally, until it registers 175 °F, 9-10 minutes. Remove it from the heat.
  • Whisk egg yolks and 1/4 cup of sugar in bowl until smooth.
  • Slowly whisk 1 cup of the hot milk mixture in to the egg yolk mixture. (If you do it fast you may end up with cooked eggs.)
  • Return mixture in to the pan and heat it, stirring constantly, until it thickens and reaches to 180 °F. This takes less than 10 minutes.
  • Pour the hot mixture into a glass bowl and let it cool outside, until it is no longer steaming.
  • Place 1 cup of the mixture into a small bowl.
  • Cover both bowls with stretch film.
  • Place the reserved 1-cup mixture in freezer and the other bowl in refrigerator. Let it cool for at least for 4 hours or overnight.
  • Remove them from freezer and refrigerator. Scrape the frozen custard mixture into the custard in the big bowl. Stir it until it completely dissolves.
  • Strain this custard through a fine-mash strainer. Transfer in to the bowl of the ice cream maker.
  • Churn it until it registers 21 °F, for 20-25 minutes.
  • Transfer it to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until it is firm, at least 4 hours.
  • Take it out 5 - 10 minutes before serving to make it easily “scoopable”.

Nutrition

Calories: 690kcal | Carbohydrates: 59g | Protein: 9g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 443mg | Sodium: 249mg | Potassium: 208mg | Sugar: 55g | Vitamin A: 2044IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 1mg