Rich Vanilla Ice Cream

Rich Vanilla Ice Cream Recipe

As the charming and talented author of this recipe notes, it only takes half an hour to put together this basic rich vanilla ice cream and flavor it in lots of ways. But take a careful look at this recipe. The author’s goodnatured, any-which-way approach goes well beyond the chocolate and strawberry variations you’ll find beneath the recipe. The basic proportions of the ice cream recipe itself are variable, which means whether you like your ice cream to err on the luxe and indulgent side or the luscious but please-not-quite-so-rich end of things, you can achieve it with a little finagling of the number of yolks and the type of milk or cream. Such brilliance! As the author notes, just make sure all the ingredients are well chilled before you mix and churn. And that you have a slight experimental spirit. Easy!–LC Editors

LC What if I Don't Have An Ice Cream Maker?! Note

Until we’d read this recipe, those of us at LC who are bereft of an ice cream maker had always resorted to pouting when we read ice cream recipes. But thanks to Elsa Petersen-Schepelern, we can do otherwise. Just freeze the ice cream mixture in a stainless-steel bowl until it’s partially frozen, then blend it in a food processor or beat the mixture with a fork until it’s smooth. Refreeze. The more times you repeat the freezing and processing, the smoother the resulting mixture. It actually works. (Depending on the temperature of your freezer, it may be a little more on the milkshake side of ice cream, but life-changing—or at least emancipating— nonetheless.) No ice cream maker? No problem.

Rich Vanilla Ice Cream Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Makes 6 cups

Ingredients

  • 3 large eggs, plus 2 to 3 large yolks
  • 4 cups milk or light cream, or a combination
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla extract

Directions

  • 1. Place the eggs and yolks (however many you choose) in a bowl and beat until smooth.
  • 2. Heat the milk or cream and sugar in a saucepan over medium heat to just below boiling.
  • 3. Gradually whisk or stir 1/2 cup of the hot liquid into the beaten eggs, then stir the mixture back into the saucepan. Place over medium-low heat or in the top of a bowl set over a saucepan of simmering water and stir until the mixture thickens. (Be sure to stir in the same direction.) Do not let the custard boil or it will curdle. When the mixture is thick enough to coat the back of a spoon, remove from the heat, strain into bowl or pitcher, cool, and chill.
  • 4. Gently stir in the vanilla and process the mixture in an ice cream maker according to the instructions. This recipe makes ample vanilla ice cream for most machines, so you may need to churn it in batches. Scrape the creamy goodness into a resealable container and freeze for several hours or up to overnight to achieve a proper ice cream consistency. Don’t worry, your restraint will be rewarded.

Flavor Variations

  • Of course you can fancy up this recipe however you deem fit, adding pistachios, crystallized ginger, an extra dose of vanilla, caramel swirls, or countless other flavorings just before churning. Here, a couple basics, just to get you started.
  • Rich Strawberry Ice Cream
  • Add 1 cup mashed fresh strawberries or 1/2 cup strawberry sauce and churn according to the manufacturer’s directions.
  • Rich Chocolate Ice Cream
  • Melt 4 to 5 squares unsweetened chocolate in a heatproof bowl set over simmering water. Alternatively, microwave at medium in short 30 second bursts (about 2 minutes in all) until melted. Stir a little of the Rich Vanilla Ice Cream mixture into the chocolate, then stir the chocolate back into the custard. If you wish, add 3 extra squares of chocolate, grated by hand or in a blender. Churn according to the manufacturer’s directions.
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Testers Choice

Testers Choice
Testers Choice
Julie Dreyfoos

Sep 02, 2010

This is a very rich and creamy ice cream that’s simple to make. I chose to use whole milk and all of the suggested egg yolks. I also added about 1/2 tablespoon more vanilla than suggested, and used one vanilla bean by slitting it open and scraping the seeds of the pod into the custard before putting the custard into the ice-cream freezer.

It’s a great accompaniment to cobblers, crisps, or your favorite fruit pie recipe. Can’t wait to try this again with the strawberry variation.

Okay, I admit it, I don’t like my ice cream to be ridiculously rich. I crave a rich creaminess, but I don’t like frozen custard. I want to taste vanilla, not egg yolks. So although I was skeptical of the bare-bones approach in this recipe, I followed it at its most spare, using just the requisite eggs and whole milk. And I made it without an ice cream machine. And it was so lovely that I promptly made a second batch. It smacked of vanilla, unobfuscated by so many yolks. It wasn’t the hard ice cream of my childhood, the kind that makes your shoulder ache as you scoop it up, and instead had a slight milkshake-y quality to it. But I suspect that has more to do with our freezer, which doesn’t get terribly cold. I’ve since tried it using half milk and half cream, and found it just as lovely. A keeper, without a doubt.

Comments
Comments
  1. I used all the yolks and eggs, whole milk, and vanilla bean rather than extract, and it turned out great in terms of flavour. However, considering I didn’t use an ice cream maker (which means quite a bit more effort, particularly timing-wise), the payoff wasn’t quite worth it for me. It was erring on the side of eggy (in terms of flavour), so I don’t think I’d use so many eggs next time. The texture was also a little too milk-shakey for me (I’m a Movenpick fan – super creamy and super smooth!), which was probably because I didn’t use cream. Thanks for posting a recipe that is so versatile though, I was looking for a cream-free one and this was pretty rewarding!

    • David Leite says:

      Zo, I think you’re right on: the recipe is versatile and easy. Who wants to take along an ice cream maker on a week at beach? Okay, me….but not most people. You can always dump it into an ice cream maker and whirl away.

  2. Amy says:

    I used 2 egg yolks in addition to 4 cups of whole milk – no cream. I also used a tsp of vanilla extract in addition to seeds from one vanilla bean. The flavor was spot on but I didn’t love the texture. I found it to be more like ice milk than ice cream, even with an ice cream maker.

    • David Leite says:

      Hi, Amy. I think using the number of whole eggs as specified, with a boost from a yolk or two, would give you a different texture. There wasn’t enough fat in the two yolks to carry all that milk. Try it again, and tell us what you think.

  3. Amy says:

    Sorry, I should have been more clear. I used 3 large eggs in addition to the 2 yolks. Again, the flavor was wonderful just not the texture I expected. Was probably because I used straight milk and no cream.

  4. Amy says:

    That’s next on the list. Thanks!

  5. Kimberly says:

    We made this today for a tailgate party. We used our 20-yr-old ice cream freezer. (I say “we” because I do the mixing, my husband does the freezing, and our son does the serving.) We made it exactly as directed. We chose equal parts milk and half & half because that’s what we had on hand, but I misread the measure for vanilla so I used only 1 teaspoon rather than 1 tablespoon. I wouldn’t change a thing next time. We all agree it was rich enough, sweet enough, creamy enough, and had the right amount of vanilla flavor. Thank you for posting a great recipe and giving guidance for alterations. Very helpful! (We doubled the recipe for our 4-quart freezer.)

    • Renee Schettler Rossi says:

      You are very welcome, Kimberly. We, too, find this recipe to be perfect. (Although yes, clearly the amount of vanilla is negotiable.) So glad to hear that you have a new go-to ice cream recipe. We don’t know what we did before this….

  6. Kelley Butler says:

    Couldn’t find the ice cream recipe that my mom has made for eons. So in keeping with my promise to the rug rats, I googled up a few and wasn’t caring for what I found. Oh yeah, Leite’s! Can we up front say AMAZING! I changed the recipe a bit to match my former recipe’s egg count. I separated 6 eggs, whipped the yolks with the sugar til ribbony and beat the whites to stiff peaks. I added a pint of cream to the yolks. One addition that I made was a can of condensed milk to the creamy yolks, as I do remember that from mom’s recipe. It was the creamiest and best I have ever eaten! I’ll try again in a week to see if I can replicate this very easy and wonderful recipe.

    • Beth Price says:

      Wonderful, Kelley! Love all your tweaks. So, did it taste like your moms?

      • Kelley Butler says:

        It was better! The fam also thought it was the best we had ever made. And it stood up against second day crystallization…

        • Renee Schettler Rossi says:

          Kelley, that’s terrific! Many thanks for sharing your tricks and tactics. The beating of the egg whites in an ice cream is brilliant, I have to say….

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