Nothing beats the charm of homemade ice cream, and this Creamy Homemade Vanilla Ice Cream with Chocolate Drizzle is the ultimate indulgence. Smooth, rich, and bursting with authentic vanilla flavor, this recipe is a celebration of simplicity and decadence in every bite.
The creamy texture comes from a custard-style base, ensuring a luscious mouthfeel, while the bittersweet chocolate drizzle adds a touch of elegance and contrast. Perfect for warm summer days or cozy winter evenings by the fire, this dessert is a timeless classic that never fails to please. Whether you’re making it for guests or just treating yourself, this easy-to-follow recipe will elevate your dessert game with pure, old-fashioned deliciousness.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large egg yolks
- Pinch of salt
For the Chocolate Drizzle:
- ½ cup semi-sweet or dark chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup (optional, for shine)
- 1 tablespoon milk or cream (to thin, if necessary)
Instructions
- Heat the Base: In a medium saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to prevent scorching.
- Whisk the Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. This ensures a smooth custard with no eggy flavor.
- Temper the Eggs: Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking constantly. This tempers the eggs and prevents them from scrambling when added to heat.
- Combine and Cook: Pour the tempered yolks back into the saucepan with the remaining milk and cream. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. The mixture is ready when it coats the back of the spoon and leaves a clear line when you drag your finger through it.
- Strain and Cool: Strain the mixture through a fine mesh sieve into a clean bowl to remove any curdled bits. Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best flavor and texture.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream should have a soft-serve consistency when done.
- Freeze Until Firm: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until it reaches a scoopable consistency.
- Prepare the Chocolate Drizzle: In a small saucepan or microwave-safe bowl, combine the chocolate chips, butter, and corn syrup. Heat gently, stirring until melted and smooth. If the sauce is too thick, add a splash of milk or cream to thin it to your desired consistency.
- Serve and Drizzle: Scoop the creamy vanilla ice cream into bowls or cones. Drizzle generously with warm chocolate sauce just before serving. Add chopped nuts, berries, or a sprinkle of sea salt for extra flair if desired.