You’re diving into the classics — and nothing beats the timeless magic of Vanilla Ice Cream and Chocolate Ice Cream done right. These are the foundations of every good sundae, float, and childhood memory. Let’s break them both down with recipes that are creamy, rich, and scoopable straight from your dreams.
Rich, creamy, and fragrant with real vanilla — this is elegance in a scoop.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract (or scrape 1 vanilla bean for luxury)
- Pinch of salt
- Optional: 4 egg yolks (for custard-style richness)
Instructions:
- Whisk & Warm (custard-style optional):
If using eggs: whisk yolks + sugar until pale. In a saucepan, warm milk + cream. Slowly whisk into eggs, return to pan, and cook over low heat until it coats a spoon. Don’t boil! - Cool It Down:
Stir in vanilla and chill the mixture thoroughly — ideally overnight. - Churn It:
Pour into an ice cream maker and churn until thick and creamy. - Freeze & Serve:
Transfer to a container and freeze 4–6 hours before scooping.