Vanilla Ice Cream Classic Creamy Vanilla Bean Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract) 5 large egg yolks Pinch of salt Directions: In a medium saucepan, combine the heavy cream and whole milk. Scrape the seeds from the vanilla bean into the milk mixture and add the pod as well. (If using extract, don’t add it yet.) Heat over medium heat until the mixture is hot and steaming but not boiling. Remove from heat and let it steep for 15 minutes. In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick. Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking to temper the eggs. Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil. Remove from heat, strain through a fine-mesh sieve into a clean bowl, and discard the vanilla pod. If using vanilla extract, stir it in now. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 30 minutes (includes chilling and freezing) Kcal: 290 kcal | Servings: 6 servings #vanillaicecream #classicdessert #homemadeicecream #vanillabean #custardicecream #frozentreats #icecreamlover #summerdesserts #vanillarecipe #homemadedesserts #dessertideas #icecreamrecipe #creamyicecream #richflavor #easyicecream #frozencustard #vanillaflavored #sweettooth #scoopofjoy #icecreamlove Pure, creamy, and classic —this Vanilla Bean Ice Cream is the real deal. Homemade never tasted this smooth!

Super Lemon Ice Cream Ultra-Creamy Super Lemon Ice Cream with Zesty Citrus Punch Ingredients: 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 cup granulated sugar 1 tablespoon lemon zest (from about 2 lemons) 1/2 cup freshly squeezed lemon juice (about 4 lemons) 4 large egg yolks 1 teaspoon pure vanilla extract Pinch of salt Directions: In a medium saucepan, combine milk, heavy cream, and half the sugar. Warm over medium heat until steaming, but not boiling. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper. Gradually return the tempered egg mixture into the saucepan, whisking over low heat until the custard thickens enough to coat the back of a spoon (about 170°F). Remove from heat. Stir in lemon zest, lemon juice, vanilla, and a pinch of salt. Strain the mixture through a fine mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours or overnight. Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded container and freeze for at least 2 hours before scooping. Prep Time: 20 minutes | Chill Time: 4 hours | Churn + Freeze Time: 3 hours | Total Time: 7 hours 20 minutes Kcal: 310 kcal per serving | Servings: 6 servings #lemonicecream #homemadeicecream #citrusdessert #lemondesserts #zestyflavors #summericecream #icecreamlover #creamyicecream #frozendesserts #lemonrecipe #homemadedessert #icecreamtreat #refreshingflavors #custardicecream #realingredients #sweetandsour #fruitydessert #citruskick #lemonszn #dessertidea When life gives you lemons… make Super Lemon Ice Cream! It’s sweet, tart, creamy, and the ultimate summer scoop.