Vanilla Ice Cream from Baskin-Robbins features smooth, creamy vanilla bean custard with a rich, velvety texture and a pure, sweet flavor, delivering a classic and refreshing dessert experience.
Equipments
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups
- Measuring spoons
- Fine mesh strainer
- Spatula
- Ice cream maker
- Freezer-safe container
- Spoon or ice cream scoop
Ingredients
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract
- 4 large egg yolks
Using high-quality vanilla bean paste or pure vanilla extract is essential to replicate the authentic flavor of Baskin-Robbins Vanilla Ice Cream. Heavy cream and whole milk should be fresh and full-fat to achieve the smooth, velvety texture characteristic of the custard base. When measuring granulated sugar and egg yolks, accuracy is important to balance sweetness and creaminess without overpowering the vanilla flavor. Straining the custard mixture before churning ensures a smooth consistency free of any cooked egg bits. Your homemade Vanilla Ice Cream from Baskin-Robbins copycat menu will offer a rich and refreshing dessert experience that closely matches the original.
Instructions
- Combine heavy cream and whole milk in a saucepan.
- Heat mixture over medium heat until steaming (do not boil).
- Whisk egg yolks and sugar in a mixing bowl until thick and pale.
- Gradually pour hot cream mixture into egg yolk mixture, whisking constantly.
- Return mixture to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Remove from heat and stir in vanilla bean paste or vanilla extract.
- Strain custard through a fine mesh strainer into a clean bowl.
- Let the mixture cool to room temperature.
- Cover and refrigerate for at least 4 hours or until chilled.
- Pour chilled custard into ice cream maker and churn according to manufacturer’s instructions.
- Transfer ice cream to a freezer-safe container.
- Freeze until firm (at least 4 hours or overnight).
- Scoop and serve.
Substitution
Vanilla Ice Cream from Baskin-Robbins copycat menu replicates the smooth, creamy texture and rich vanilla flavor of the original treat using simple, high-quality ingredients. When substituting heavy cream, you can use full-fat coconut milk for a dairy-free option, but the texture may be slightly less creamy. If vanilla bean paste is unavailable, pure vanilla extract works well, though the specks of bean add a more authentic look and flavor. Make sure to temper the egg yolks gradually with the warm milk mixture to avoid curdling during cooking. Your ice cream will freeze best in an airtight, freezer-safe container to maintain its smooth consistency without freezer burn.
Tips
Make sure the cream and milk mixture is heated gently and never allowed to boil, as overheating can cause the custard to curdle. When whisking egg yolks and sugar, aim for a thick, pale consistency to ensure the right texture for your ice cream base. Constant stirring over low heat is essential when cooking the custard to prevent scrambling and ensure it thickens properly. Your homemade ice cream will be smoother if you strain the custard before chilling and follow the churning and freezing times exactly.
Nutritions
Vanilla Ice Cream from Baskin-Robbins contains significant amounts of heavy cream and whole milk, contributing to its rich source of calcium, vitamin D, and fat. The use of egg yolks provides essential proteins and healthy fats while adding a creamy texture to the custard base. Your intake will include natural sugars primarily from granulated sugar, which impacts calorie content and energy levels. This dessert offers a balanced indulgence of dairy nutrients and sweetness, making it a classic treat to enjoy in moderation.
Storage
Store your homemade vanilla ice cream in an airtight, freezer-safe container to prevent ice crystals and maintain its creamy texture. Place a piece of plastic wrap or parchment paper directly on the surface before sealing the container to minimize air exposure. Keep the container in the coldest part of your freezer, ideally below 0degF (-18degC), for optimal freshness and flavor retention.
Variation or Alternatives
You can substitute the vanilla bean paste with scraped vanilla beans for a more intense flavor and speckled appearance. Use half-and-half instead of whole milk and heavy cream to achieve a lighter texture while maintaining creaminess. For a vegan alternative, replace dairy with coconut milk and use a cornstarch slurry instead of egg yolks to thicken the custard. Chilling the mixture overnight instead of four hours enhances the overall smoothness and depth of flavor.
Allergies
Vanilla Ice Cream from Baskin-Robbins contains dairy ingredients like heavy cream and whole milk, which can trigger allergic reactions in individuals with milk allergies or lactose intolerance. The inclusion of egg yolks poses a risk for people with egg allergies. You should check ingredient details and consult with a healthcare provider if you have known allergies before enjoying this dessert.
Why this recipe?
Vanilla ice cream from Baskin-Robbins is beloved for its rich, creamy texture and perfectly balanced sweetness that complements a wide range of desserts. The premium-grade vanilla beans used in the recipe provide a natural, aromatic flavor that sets it apart from other vanilla options. Trying to make a copycat version at home allows you to customize the ingredients for quality and freshness, ensuring a decadent treat tailored to your taste. Your homemade batch can capture the classic Baskin-Robbins experience while offering the satisfaction of crafting it yourself.