Vanilla Ice Cream

8
Servings
25m
Prep Time
5m
Cook Time
30m
Ready In


"This is my absolute favourite and go-to vanilla ice cream. It isn't fancy at all but is a perfect treat for any time and pairs well with any topping. Sometimes I sub. the vanilla extract for vanilla bean paste, it is great either way."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (138.4 g)
  • Calories 281.9
  • Total Fat - 11.9 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 98.9 mg
  • Sodium - 97.1 mg
  • Total Carbohydrate - 37.6 g
  • Dietary Fiber - 0 g
  • Sugars - 36.9 g
  • Protein - 4.5 g
  • Calcium - 95.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

In a large saucepan, whisk together brown sugar and eggs.

Step 2

Add in the milk, cream and vanilla, whisk together well.

Step 3

Transfer saucepan to the stove and on medium-low heat simmer the mixture, stirring constantly until it begins to thicken, about 5 minutes.

Step 4

Do not allow it to boil.

Step 5

Note: I use a wooden spoon in the above step and you can tell the custard is thick enough when it coats the back of the spoon and a clear path is left when you run your finger through it.

Step 6

Remove from heat and transfer to a bowl (I use a heat-proof glass bowl,) whisk custard vigorously for about a minute then place in the fridge until completely cool. I usually leave it for 4 or more hours.

Step 7

When completely cool, make according to ice cream freezer instructions.

Tips & Variations


  • Ice Cream Maker

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