Homemade Vanilla Ice Cream: A Creamy, Timeless Classic

In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm but not boiling.
2. Whisk the Egg Yolks:

In a separate bowl, whisk the egg yolks and a pinch of salt until the yolks are light in color and slightly thickened.
Gradually pour about 1 cup of the warm cream mixture into the egg yolks while whisking continuously. This helps temper the eggs, preventing them from curdling.
3. Combine and Cook the Custard:

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be careful not to overheat the mixture, as it can scramble the eggs.
4. Strain and Chill:

Once the custard has thickened, remove it from the heat and strain it through a fine mesh sieve into a clean bowl to remove any bits of cooked egg.
Stir in the vanilla extract.
Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight. The mixture needs to be thoroughly chilled before churning.
5. Churn the Ice Cream:

Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes, depending on your ice cream maker. The mixture should have a soft-serve consistency when it’s done.
6. Freeze the Ice Cream:

Transfer the ice cream to a lidded container and place it in the freezer for at least 4 hours to firm up to a scoopable consistency.
7. Serve:

Once the ice cream is fully frozen, scoop into bowls or cones and enjoy! Optionally, serve with your favorite toppings, such as chocolate syrup, sprinkles, or fresh fruit.
Serving and Storage Tips