This is a simple, old-style ice cream recipe made with milk, eggs, and real vanilla. Instead of using a machine, you create a custard base and freeze it, stirring as it chills to keep the texture smooth and creamy.
Ingredients:
1 ½ cups sugar
4 large eggs
3 cups whole milk
4 tablespoons unsalted butter
1 vanilla bean (or 2 teaspoons pure vanilla extract)
Instructions:
In a large bowl, whisk the eggs with sugar until thick and pale.
In a saucepan, heat the milk with the butter and vanilla until it just starts to steam—don’t let it boil.
Slowly drizzle the hot milk into the egg mixture, whisking constantly so the eggs don’t scramble.
Return everything to the saucepan and cook over low heat, stirring with a wooden spoon, until the custard lightly coats the back of the spoon.
Remove from heat and strain through a fine sieve to ensure smoothness. Let it cool completely.
Pour into a freezer-safe container. Every 45–60 minutes, stir the mixture well with a whisk or hand mixer. Repeat 3–4 times until creamy, then let it freeze solid.
Variation: Add ½ cup of chopped dark chocolate or fresh berries during the final stirring for a different flavor.
