Are you looking for a 4 qt vanilla ice cream recipe that will satisfy your sweet tooth and impress your guests? Look no further! In this article, we will guide you through the process of making a delicious homemade vanilla ice cream that is sure to become a family favorite.
4 qt vanilla ice cream recipe is a versatile and easy-to-follow recipe that yields a rich and creamy dessert. Whether you’re hosting a summer gathering or simply craving a refreshing treat, this recipe is perfect for any occasion. With just a few simple ingredients and some patience, you’ll be enjoying homemade vanilla ice cream in no time.
Here’s what you’ll need for the 4 qt vanilla ice cream recipe:
- 4 cups heavy cream
- 4 cups whole milk
- 1 cup sugar
- 1 vanilla bean, split and scraped
- 8 large egg yolks
- Pinch of salt
Now, let’s dive into the steps for making this delicious 4 qt vanilla ice cream:
- Prepare the Vanilla Bean: Split the vanilla bean lengthwise and scrape out the seeds. Set the seeds and the pod aside for later.
- Heat the Cream, Milk, and Sugar: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Add the vanilla bean pod and seeds. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and a pinch of salt together until well combined. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly. Continue adding the cream mixture to the egg yolks in a steady stream, whisking the entire time. This process is called tempering and helps to prevent the eggs from curdling.
- Return the Mixture to the Saucepan: Pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not allow the mixture to boil.
- Strain the Mixture: Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and set the mixture aside to cool to room temperature.
- Chill the Mixture: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or overnight, until it is thoroughly chilled.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream has reached your desired consistency, transfer it to a freezer-safe container and freeze until firm.
And there you have it! Your 4 qt vanilla ice cream is ready to be enjoyed. Serve it alone, with fresh berries, or as a topping for your favorite desserts. Happy chilling!
