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Vanilla Ice Cream with Hot Fudge Sauce and Sprinkles Recipe

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3.8 from 71 reviews

  • Author: Amina
  • Total Time: 8 hours 55 minutes
  • Yield: 8 servings

Description

This homemade vanilla ice cream recipe yields a rich, creamy treat with the perfect balance of sweetness and classic vanilla flavor. Made with a custard base using egg yolks, whole milk, heavy cream, and vanilla bean paste, it is churned to soft serve consistency and can be frozen further for firmer texture. Serve it topped with decadent hot fudge sauce and colorful sprinkles for a delightful dessert experience.

Ingredients

Ice Cream Base

  • 2 cups whole milk (divided, part used later)
  • 2 tbsp whole milk (reserved for cornstarch slurry)
  • 1 ¼ cups heavy cream
  • ¾ cup granulated sugar
  • 2 tbsp light corn syrup
  • ¼ tsp kosher salt
  • 2 large egg yolks
  • 1 tbsp cornstarch
  • 1 tbsp vanilla bean paste

Toppings

  • 1 recipe hot fudge sauce
  • Sprinkles

Instructions

  1. Heat Milk and Cream Mixture: In a 4-quart kettle, combine 2 cups of whole milk, heavy cream, granulated sugar, light corn syrup, and kosher salt. Whisk thoroughly to dissolve the sugar and combine the ingredients. Place the kettle over medium-low heat and warm the mixture until it reaches a gentle simmer, approximately 5-8 minutes. Stir occasionally to prevent scorching.
  2. Prepare Cornstarch Slurry: While the milk and cream mixture heats, whisk together the reserved 2 tablespoons of whole milk, egg yolks, and cornstarch in a separate bowl until smooth and combined. This slurry will help thicken the ice cream base.
  3. Tempering and Cooking Custard: When the milk and cream mixture reaches a simmer, remove the kettle from heat. Slowly whisk the cornstarch-egg yolk slurry into the hot milk mixture, blending thoroughly to avoid lumps. Return the kettle to medium-low heat and cook while whisking constantly until the mixture thickens slightly and reaches a simmer again, about 1 minute.
  4. Add Vanilla and Cool: Remove the custard base from heat. Stir in the vanilla bean paste until fully incorporated. Allow the mixture to cool to room temperature, then cover tightly and refrigerate for 6-8 hours to chill and develop flavor.
  5. Churn Ice Cream: After the custard is thoroughly chilled, pour it into your ice cream maker and churn following the manufacturer’s instructions, typically 20-25 minutes, until it achieves a soft-serve texture.
  6. Freeze for Firmer Texture (Optional): To enjoy firmer ice cream, transfer the churned mixture to a container and freeze for an additional 4-6 hours before serving.
  7. Serve: Scoop the ice cream into bowls or cones and top with homemade hot fudge sauce and sprinkles for a classic childhood favorite treat.

Notes

  • Ensure to temper the egg yolk slurry slowly to avoid curdling.
  • The custard base must be fully chilled before churning for best texture.
  • Use high-quality vanilla bean paste or extract for the richest flavor.
  • Adjust sugar to taste if a less sweet ice cream is desired.
  • For firmer ice cream, extend freezing time after churning.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/vanilla-ice-cream-with-hot-fudge-sauce-and-sprinkles-recipe/