Rich, smooth creamy homemade vanilla ice cream is a perfect treat. It stands on its own as a great dessert and makes almost any pie, cake, cobbler, or crunch better. This recipe from MiMi is our favorite.
With an immersion blender or hand mixer, beat the eggs until they are light and foamy. This takes about a minute.
Slowly add in the sugar, until well incorporated. (About two minutes)
Add vanilla.
In a large measuring bowl, mix together the cream and milk. Gently stir in the egg mixture. (you don’t want to beat it at this point, the air is already added to the eggs)
Pour into your ice cream maker and make according to your maker’s directions.
Scoop into storage containers and freeze for at least a couple of hours or until frozen solid.
Notes
You can substitute vanilla bean paste for the extract to get the vanilla bean specks.This recipe is a great base for so many flavors, feel free to experiment. Or toss in bits of candy, brownies, cookies etc. at the end of the churn time.