I’m one of those people that think you can eat ice cream year-round. I don’t wait for summer to enjoy this soft, smooth and creamy treat. I guess you can call an ice cream parlor my “happy place”, well, one of them anyway. But just like everything else, I am always on a mission to make it myself (and make it better). So, eight years ago when my children bought me the ice cream bowl and attachment for my Kitchen aid mixer, I was very excited to make homemade ice cream. The first time I made ice cream I could not believe how incredibly delicious it was. I’d like to say that I don’t buy store bought ice cream anymore, but that would a flat out lie! I still buy ice cream at the store, and I definitely still go ice cream parlors (are they still called parlors? oh well, they’ll always be parlors to me).
This ice cream recipe is easy to make, but it does take some time. The ice cream base takes about 5 minutes to make with only 5 ingredients that are readily available, but there’s some wait time. I know, I know, you’re probably thinking “Wait time? Who wants to wait?” Trust me, it’s worth it!
- 1 ¼ cups heavy cream (divided)
- 3 egg yolks
- ½ cup sugar
- 2 teaspoons vanilla bean paste
- 1 cup whole milk
- Combine 1 cup of the heavy cream, sugar, and egg yolks in a medium saucepan. Cook over a medium heat until mixture starts to bubble (about 4-5 minutes).
- Stir constantly so the eggs don’t scramble. Remove from heat.
- Stir in remaining heavy cream, milk and vanilla bean paste. Stir until completely incorporated. Place in a medium bowl, cover with plastic wrap and refrigerate for 2 hours.
- Put ice cream mixture into frozen bowl. Using the ice cream churning attachment, mix for 15-20 minutes until ice cream thickens. Place ice cream in a freezer until ready to eat. If you’re anything like me, it won’t be long😁!