Homemade Vanilla Ice Cream

Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).

Remove from heat and strain the custard through a fine-mesh sieve to remove the vanilla pod and any lumps.

Chill the Custard:

Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for the best flavor.

Churn the Ice Cream:

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Freeze and Serve:

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.

Scoop into bowls or cones and enjoy the rich, homemade vanilla goodness!

Tips:

For a lighter version, use half-and-half instead of heavy cream.

Add mix-ins like chocolate chips, cookie crumbles, or fruit during the last few minutes of churning.

If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 2-3 hours to break up ice crystals.

Seeve and Enjoy