So I made old-fashioned blackberry cobbler for Father’s Day, and catastrophe happened when we ran out of vanilla ice cream to go with it. And with being stuck at the house due to COVID I didn’t want to run to the store for just that. Lucky me, I did have some left over whipping cream and a gallon of milk on hand, so I made my own! Here’s what I created with the ingredients I had available.
I hadn’t used my ice cream maker in years, so I included instructions on using that as well. I had to look up the rock salt amounts and figured someone reading this would too. I have a basic rival ice cream maker so the instructions are written for that but I think most are basically the same. I’d recommend looking up the instructions for yours if it seems to vary greatly from what I’ve written and you are concerned.
**Overnight step or 3-4 hour refrigeration required!!!
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Homemade Vanilla Bean Ice Cream
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 30 minutes
- Yield: 12 servings 1x
Ingredients
For Ice Cream:
- 3 eggs
- 1 cup of sugar
- 5 3/4 cup of milk, separated
- 3/4 cup whipping cream
- 2 teaspoons of vanilla bean paste (could sub 2 teaspoons vanilla extract)
For Ice Cream Maker:
- 1 cup of rock salt
- 1 bag of ice
Instructions
- Set up a bowl that is tempered and large enough to accommodate at least 5 cups of hot liquid and an ice bath. I used a large pyrex bowl in a large mixing bowl. **Don’t put bowl in ice yet or it could shatter once hot liquid poured in
- In a sauce pan, whisk eggs, and sugar until well blended. Stir in 4 cups of milk, reserving 1 & 3/4 cup for later step.
- Cook over low to medium heat until mixture is thick enough to coat a spoon and thermometer reads at least 160 degrees, whisking almost constantly. Do not allow the mixture to boil or stick to the bottom. For me it usually hits this point around 165 degrees. Remove from heat immediately and set aside.
- Transfer mixture into the large tempered bowl and set this bowl into your ice bath.
- Let cool for 2 minutes, stirring occasionally so that whole mixture cools. Stir in remaining milk, whipping cream, and vanilla bean paste.
- Let cool at room temperature for another few minutes
- Press plastic wrap to surface of mixture (helps prevent congealing)
- Cover and refrigerate at least 3 to 4 hours or overnight
- Remove plastic wrap and pour into metal cylinder of ice cream maker
- Add paddle and close lid
- Make sure ice cream maker cylinder isn’t more than 2/3’s of the way full as the mixture will expand
- Add 2 inches of crushed ice on each side of the cylinder and then 1/4 cup of rock salt
- Alternate ice and rock salt in this manner until reaching top of ice cream maker making sure to stay below drain hole
- Turn ice cream maker on and let it go
- If you put it in a room and shut the door since it’s so loud, make sure that spot won’t be damaged by water that may drain out as the ice melts
- Check the bucket every hour or so to make sure it still has ice and refill ice as needed. There is no need for adding more salt
- If your maker doesn’t have automatic shut off, once maker slows down or starts sounding labored the ice cream is ready
- Serve immediately or put in bowls and store in freezer
Notes
I do not recommend freezing the ice cream within the metal cylinder as it takes on the metallic flavor
- Category: Dessert
- Method: Stove Top and Ice Cream Maker
- Cuisine: American
Keywords: best homemade vanilla ice cream, vanilla bean ice cream
Equipment used in this recipe: