Ultimate Homemade Vanilla Ice Cream Recipe
This Ultimate Homemade Vanilla Ice Cream recipe is a rich and creamy treat passed down from a beloved family tradition. Originally made with raw eggs by the grandmother, the recipe has been adjusted to ensure food safety, and the eggs are now lightly cooked or substituted with egg alternatives. Whether you use a traditional ice cream maker or an alternative method, this ice cream is guaranteed to be the creamiest, most indulgent frozen dessert you’ve ever had.
With a combination of eggs, sugar, vanilla, and half-and-half cream, this ice cream will satisfy even the most discerning taste buds, delivering a texture so smooth and velvety it’s like eating pure luxury. This recipe is perfect for those hot summer days or any special occasion when you want to treat your loved ones to something truly extraordinary.
Ingredients for Ultimate Homemade Vanilla Ice Cream
| Ingredient | Quantity |
|---|---|
| Eggs | 8 large |
| Egg Substitute | 6 tablespoons |
| Granulated Sugar | 3 cups |
| Vanilla Extract | ½ teaspoon |
| Half-and-Half Cream | 3 ½ cups |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 12,887.4 |
| Total Fat | 774.9g |
| Saturated Fat | 466.9g |
| Cholesterol | 4347.3mg |
| Sodium | 2174.2mg |
| Carbohydrates | 1363.1g |
| Fiber | 0g |
| Sugar | 1312.2g |
| Protein | 161.6g |
Instructions for Making Ultimate Homemade Vanilla Ice Cream
Method 1: Traditional (with egg cooking)
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In a large saucepan, combine the half-and-half cream and sugar. Place the saucepan over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture begins to steam. Do not let it come to a boil.
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While the milk mixture is heating, crack the eggs into a separate bowl and whisk until smooth. Carefully add a small amount of the warm milk mixture into the eggs, whisking constantly to avoid scrambling.
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Once the eggs have been tempered (heated gently), slowly pour them back into the saucepan with the remaining milk mixture. Continue to stir the mixture over medium heat until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Be sure not to bring it to a full boil, as this can cause the eggs to curdle.
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Once the custard has thickened, remove it from the heat and allow it to cool to room temperature.
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Stir in the vanilla extract to the cooled mixture.
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Once the custard is completely cooled, pour it into your ice cream maker and follow the manufacturer’s instructions. Freeze until the ice cream reaches the desired consistency.
Method 2: Quick (using egg substitute)
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In a large bowl, combine the egg substitute with sugar and vanilla extract, whisking until smooth.
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Gradually stir in the half-and-half cream until everything is well combined.
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Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
Freezing and Serving
Once your ice cream has reached the ideal consistency, transfer it to an airtight container. Place it in the freezer to firm up for at least 2-3 hours before serving. For an extra-special touch, consider topping your vanilla ice cream with a drizzle of warm chocolate sauce, fresh berries, or chopped nuts for added texture and flavor.
Recipe Notes
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Egg Substitute: If you prefer not to use eggs, you can substitute them with commercial egg substitutes, such as those made with egg whites or plant-based options. These are readily available in most grocery stores and work perfectly in this recipe without sacrificing taste or texture.
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Half-and-Half Cream: If you’re looking for a lighter version, you can substitute the half-and-half cream with whole milk. However, the texture may be slightly less creamy and rich.
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Freezer: The recipe is designed for use with an ice cream maker. If you don’t have one, you can still make this by placing the mixture in a shallow pan and stirring every 30 minutes to break up any ice crystals, but the texture will not be as smooth as with an ice cream maker.
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Storage: For the best results, store the ice cream in a well-sealed container to prevent freezer burn. It should keep for about 1-2 weeks in the freezer, though it is best enjoyed fresh for the creamiest texture.
This Ultimate Homemade Vanilla Ice Cream is a classic dessert that combines simple ingredients for an unforgettable experience. With its rich, velvety texture and creamy vanilla flavor, it’s sure to become a favorite treat for your family and friends!
