Here are step-by-step instructions for making Vanilla Ice Cream from scratch in 10 Steps (with Pictures). A Simple Vanilla Ice Cream Recipe – smooth and rich in taste. You need vanilla beans and vanilla extract in this Recipe. Read Where to buy Vanilla Beans, Where to buy Vanilla Beans: Madagascar Vanilla Beans 15 pods and How to make Vanilla Extract from Vanilla Beans (DIY Vanilla Extract). Try to get fresh vanilla beans and make your own vanilla extract. It is incredibly easy.

Vanilla Ice Cream Recipe

Servings:

Makes 6-8 serves or approximately 800ml.

Ingredients:

400ml full cream milk
200ml whipping cream
1 fresh vanilla bean, split in half and seeds removed
5 egg yolks
100g castor sugar
2 teaspoons vanilla extract

Method:

1. Heat milk, whipping cream and vanilla seeds in a heavy based, non-stick saucepan, stirring often until very hot and without boiling or scorching it.
2. Place egg yolks and sugar into mixer bowl and attach wire whisk. Mix on speed 2 for 1 minute or until thick and sugar has completely dissolved.
3. Gradually add hot the mixture and mix until well combined. Transfer mixture back to saucepan. Stirring constantly, cook for about 8-10 minutes over a very low heat until mixture thickens and lightly coats back of wooden spoon or silicon spatula (83°C). Mixture must not boil or it will curdle, however it will be quite hot and a little steamy. Be patient with this step do not rush making the custard.
4. Remove from heat and leave until cool. Stir in vanilla extract.
5. Cover it with plastic wrap and keep in the freezer for 4 hours or until 50% harden.
6. Beat it with an electric beater until sticky and creamy, cover it with plastic wrap and put it back to the freezer for another 4 hours.
7. Then take it out from the freezer and beat again until the ice cream has thickened. Freeze overnight.
8. The next day, beat it again with an electric beater.
9. Transfer it to an airtight, sealed container and freeze until frozen.
10. Enjoy your Homemade Vanilla Ice Cream.

Note:

• Whipping cream is used for ice cream.
• Homemade ice cream is best eaten within 4-5 days and must be stored at -18C or in the coldest section of the freezer.
• Please note the texture and flavor of the ice cream does not appear to deteriorate but for food safety standards, the homemade ice cream must be eaten within 4-5 days.
• You may cool the mixture by placing a bowl of cold water under the mixing bowl. Stir occasionally to help the mixture cool down.
• Homemade ice cream is harder than commercial ice cream so remove from freezer and allow soften slightly before scooping.