Homemade Ice Cream

One of the best homemade ice cream recipes

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Homemade Ice Cream

Recipe by Ed Moore

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

This creamy, French-style vanilla ice cream serves as a stand alone or you can use it as a base to add other ingredients. It's always creamy and does not turn 'icy', but has a very smooth consistency after freezing. It is my tried and true recipe that can be expanded upon by adding blueberries, strawberries, chocolate and more.

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Ingredients

US Metric

2 cups 2 Half & Half
2 cups 2 Whole Milk
1/2 cup 1/2 Sugar
4 each 4 Egg yolks
1/4 tsp 1/4 Xanthan gum (creates smooth texture)
1/4 tsp 1/4 Vanilla extract

Directions

Freeze the ice cream bowl according to the manufacturer
Pour the milk and half and half into a saucepan set over medium-high heat, and bring it just to a boil, stirring occasionally. Add the vanilla, remove from the heat, and let sit in the saucepan at room temperature for 30 minutes.
In another saucepan, beat together the egg yolks, sugar, and xanthan gum until light and airy. Stir the warm milk into the egg yolk mixture. I like to use a whisk ensuring it gets mixed together well.
Heat the yolk/milk mixture over LOW heat, stirring with a heatproof spatula until it somewhat thickens into the thickness of heavy cream. A digital thermometer will register between 170°F and 180°F.
Remove the pan from the heat and let the custard mixture cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours.
Transfer the mixture to an ice cream maker. Freeze according to the manufacturer's instructions. As it nears the finish, approximately 25 minutes, slowly add your ingredients and allow the machine to do the mixing.
Blueberry-Dark Chocolate-Bourbon
Mash 1/2 cup of fresh blueberries
Break dark chocolate into small pieces about the size of the blueberries
You'll need 1 shot of your favorite bourbon