Best Vanilla Ice Cream Recipe

If you like the taste of vanilla and milk, this ice cream is sure to have your mouth watering for more. This luxurious, tasty and exceptionally exemplary custard can be utilized as the base for any frozen yogurt flavor you can conjure up. These specific extents of milk and cream to egg yolk will give you a thick but not tacky frozen yogurt that feels wanton but rather not weighty. For something somewhat lighter, utilize more milk and less cream, as long as the dairy amounts to 3 cups. You can likewise eliminate egg yolks for a more slender base, however, don't go under three egg yolks. 

Let's dive into this vanilla ice cream recipe.

Ingredients:

Yield: About 1½ pints

• 2 cups heavy cream
• 1 cup whole milk
• ⅔ cup sugar or splenda
• ⅛ teaspoon fine sea salt
• 6 large egg yolks (beaten)
• 1 tsp vanilla extract

Directions:

• In a little pot, simmer heavy cream, milk, sugar, and salt until sugar totally breaks down, around 5 minutes. Eliminate the pot from heat. 

• In a different bowl, whisk yolks and vanilla extract. Whisking continually, gradually rush about 33% of the hot cream into the yolks, then whisk the yolk combination back into the pot with the cream. 

• Return the pot to medium-low intensity and delicately cook until the blend is sufficiently thick to cover the rear of a spoon (around 170 degrees on a moment-read thermometer).

• Strain through a fine-network sifter into a bowl. Cool combination to room temperature. Cover and chill somewhere around 4 hours or short-term. 

• Beat in a frozen yogurt machine as per producers' directions. Serve straightforwardly from the machine for delicate serve, or store in the cooler until required.

Eat & Enjoy!

We hope you enjoyed this recipe by iHeartFoodie.