Classic Creamy Vanilla Almond Ice Cream

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Classic Creamy Vanilla Almond Ice Cream

This recipe uses a custard base, which is the secret to that ultra-creamy, professional-style texture.

Prep time: 20 mins | Cook time: 15 mins | Chill time: 4+ hours | Churn time: 20–30 mins

Ingredients

  • 2 cups heavy whipping cream

  • 1 cup whole milk

  • 3/4 cup granulated sugar

  • 4 large egg yolks

  • 1 tablespoon pure vanilla extract (or vanilla bean paste for those lovely specks)

  • 1/4 teaspoon fine sea salt

  • 1/2 cup sliced almonds (toasted)

Instructions

  1. Prepare the Custard Base: In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium until it just begins to simmer—you will see small bubbles around the edges. Do not let it come to a rolling boil.

  2. Whisk the Yolks: While the milk mixture heats, whisk the egg yolks, the remaining sugar, and salt in a bowl until the mixture is pale yellow and thick.

  3. Temper the Eggs: This is the most important step! Slowly ladle about half of the hot cream mixture into the egg yolks while whisking constantly. This warms the eggs gently so they don’t scramble.

  4. Cook the Custard: Pour the egg mixture back into the saucepan with the rest of the cream. Cook over low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon.

  5. Cool and Chill: Remove from heat and stir in the vanilla extract. Pour the custard through a fine-mesh strainer into a clean bowl to ensure it is perfectly smooth. Cover the surface directly with plastic wrap and refrigerate until completely chilled (at least 4 hours, or overnight for best results).

  6. Toast the Almonds: While the base chills, place the sliced almonds in a dry skillet over medium heat. Toast, stirring frequently, until they are golden brown and fragrant. Remove immediately from the pan so they don’t burn and let them cool completely.

  7. Churn: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions.

  8. Add the Mix-ins: Once the ice cream reaches a soft-serve consistency (usually in the last 2 minutes of churning), add the toasted almonds and let the machine mix them in.

  9. Freeze: Transfer to an airtight container and freeze for another 2–4 hours to firm up before serving.

A Few Helpful Tips

  • Don’t Rush the Cooling: Ensure your custard is very cold before it goes into the ice cream maker. A colder base churns better and creates a smoother, creamier texture.

  • No Ice Cream Maker? You can still make this! Pour the chilled mixture into a shallow pan and freeze. Every 30 minutes, remove it from the freezer and whisk vigorously to break up ice crystals. Repeat this for 3–4 hours until it reaches the desired consistency.

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