Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

Everyday Food, June 2009

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Recipe Summary

prep:
20 mins
total:
50 mins
Yield:
Makes 1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

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  • Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

  • Stir 1 vanilla bean (split and scraped) or 2 teaspoons purevanilla extract into custard. If using bean, cover custard and let stand 30 minutes.

  • Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

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Reviews (2)

69 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
06/28/2013
This recipe works great!
Rating: Unrated
06/24/2009
Can milnot be substituted for the skim milk?
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