Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Ingredients
- 2 cups grass-fed heavy cream
- 1 cup grass-fed whole milk
- 1/2 cup raw honey
- 3 pasture-raised egg yolks
- 1 teaspoon vanilla extract
Instructions
- 1
Combine the heavy cream, whole milk, and raw honey in a medium pot. Heat over medium-low heat, stirring occasionally, until the honey is fully dissolved and the mixture is warm to the touch (do not boil). Remove from heat.
⏱️ 5 min
- 2
In a separate medium bowl, whisk the pasture-raised egg yolks until light and creamy.
⏱️ 2 min
- 3
Slowly temper the egg yolks by gradually whisking about 1 cup of the warm cream mixture into the egg yolks. This prevents the eggs from scrambling. Continue whisking until well combined.
⏱️ 3 min
- 4
Pour the tempered egg yolk mixture back into the pot with the remaining cream mixture. Return the pot to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. Do not boil. This should take about 5-7 minutes. Remove from heat.
⏱️ 7 min
- 5
Stir in the vanilla extract. Pour the entire ice cream base through a fine-mesh sieve into a clean bowl. This will remove any small bits of cooked egg and ensure a silky smooth texture.
⏱️ 3 min
- 6
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until thoroughly chilled.
⏱️ 180 min
- 7
Once the ice cream base is completely chilled, pour it into the bowl of your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min
- 8
Transfer the freshly churned ice cream to an airtight container. For a firmer consistency, freeze for an additional 2-4 hours before serving. Enjoy immediately for a soft-serve texture.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Vanilla Ice Cream
- 2 cups grass-fed heavy cream
- 1 cup grass-fed whole milk
- 1/2 cup raw honey
- 3 pasture-raised egg yolks
- 1 teaspoon vanilla extract
Instructions
- 1
Combine the heavy cream, whole milk, and raw honey in a medium pot. Heat over medium-low heat, stirring occasionally, until the honey is fully dissolved and the mixture is warm to the touch (do not boil). Remove from heat.
⏱️ 5 min - 2
In a separate medium bowl, whisk the pasture-raised egg yolks until light and creamy.
⏱️ 2 min - 3
Slowly temper the egg yolks by gradually whisking about 1 cup of the warm cream mixture into the egg yolks. This prevents the eggs from scrambling. Continue whisking until well combined.
⏱️ 3 min - 4
Pour the tempered egg yolk mixture back into the pot with the remaining cream mixture. Return the pot to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. Do not boil. This should take about 5-7 minutes. Remove from heat.
⏱️ 7 min - 5
Stir in the vanilla extract. Pour the entire ice cream base through a fine-mesh sieve into a clean bowl. This will remove any small bits of cooked egg and ensure a silky smooth texture.
⏱️ 3 min - 6
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until thoroughly chilled.
⏱️ 180 min - 7
Once the ice cream base is completely chilled, pour it into the bowl of your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min - 8
Transfer the freshly churned ice cream to an airtight container. For a firmer consistency, freeze for an additional 2-4 hours before serving. Enjoy immediately for a soft-serve texture.