Classic Vanilla Ice Cream


2 cups (500 mL) cream
2 cups (500 mL) milk
3 eggs
1 cup (250 mL) sugar
1/4 cup (60 mL) skim milk powder
2 tsp (10 mL) vanilla extract


  1. Prepare a custard base by combining all ingredients except the vanilla in the top of a double boiler. Gradually heat mixture to 74º–82º C. The water in the bottom of the double boiler should be simmering and your stove should be on a low setting. Hold at this temperature for 10–15 minutes. The mixture should smoothly coat the back of a spoon.
  2. Quickly cool the custard in an ice bath or in a sink of cold water. Add the vanilla extract.
  3. Cool the mixture in a refrigerator for several hours or overnight.
  4. Freeze in an ice cream maker or hand churner.