Homemade Vanilla Ice Cream
As an Amazon Associate I earn from qualifying purchases.
Homemade Vanilla Ice Cream proves that simple ingredients can create something truly special. Made with cream, milk, egg yolks, sugar, and plenty of vanilla, this classic recipe churns into a rich, creamy ice cream that’s perfect on its own or piled onto your favorite desserts.
I NEVER REGRET MAKING A BATCH OF THIS.
Vanilla ice cream doesn’t sound exciting until you make it from scratch.
The first time I did, I remember thinking there was no way it would taste that different from store-bought. I was wrong. The texture is creamier, the vanilla flavor is richer, and somehow it makes every pie, cobbler, brownie, and fruit crisp taste even better.
Most of the time, I tell myself I’m making it to go with dessert. Then I end up sneaking spoonfuls straight from the freezer before dessert ever happens.
Why You’ll Love This Recipe
- Rich and creamy texture
- Made with real vanilla
- Classic custard-style ice cream
- Perfect for summer
- Great for pies, cakes, cobblers, and crisps
- Better than store-bought
- Easy ice cream maker recipe
Ingredients Needed To Make Homemade Vanilla Ice Cream
- Heavy Cream: Creates the rich, creamy texture that makes homemade ice cream so good.
- Whole Milk: Balances the richness of the cream while keeping the texture smooth.
- Egg Yolks: The foundation of the custard base and the secret to creamy ice cream.
- Granulated Sugar: Sweetens the ice cream while helping create a smooth texture.
- Vanilla Bean Paste or Vanilla Extract: Provides the classic vanilla flavor.
- Salt: Enhances the sweetness and vanilla flavor.
How To Make Homemade Vanilla Ice Cream
Make the Custard Base
- In a mixing bowl, whisk together the egg yolks and sugar until pale yellow and slightly thickened.
Warm the Dairy
- Add the heavy cream, whole milk, and salt to a saucepan over medium-low heat.
- Cook until warm but not boiling.
Temper the Eggs
- Slowly whisk a ladle of the warm milk mixture into the egg yolks.
- Add another ladle and whisk again.
- Gradually whisk in the remaining milk mixture.
Cook the Custard
- Return everything to the saucepan.
- Add the vanilla.
- Cook over low heat, stirring constantly, until the mixture reaches 165°F.
Chill
- Pour the custard into a glass bowl.
- Refrigerate until completely chilled.
Churn
- Prepare your ice cream maker according to the manufacturer’s instructions.
- Pour the chilled custard into the machine and churn until thick and creamy.
Freeze
- Transfer to a freezer-safe container and freeze until firm.
Storage & Freezing
- Store homemade vanilla ice cream in an airtight freezer-safe container for up to 2 weeks. Press plastic wrap or parchment directly onto the surface before sealing to help prevent ice crystals.
- If the ice cream becomes very firm after freezing, allow it to sit at room temperature for 5 to 10 minutes before scooping.
Homemade Vanilla Ice Cream
Equipment
- medium saucepan
- Freezer-safe container
Ingredients
- 4 egg yolks (room temperature)
- 1 cup granulated sugar
- 1 1/2 cup heavy cream
- 1 cup whole milk
- Pinch of salt
- 2 tsp vanilla bean paste (or 3 teaspoons vanilla extract)
Instructions
- In a mixing bowl, whisk together the egg yolks and sugar until pale yellow and slightly thickened.
- Add the heavy cream, whole milk, and salt to a medium saucepan over medium-low heat.
- Heat until warm but not boiling.
- Slowly whisk one ladle of the warm milk mixture into the egg yolks.
- Add a second ladle and whisk again.
- Gradually whisk in the remaining milk mixture.
- Return the mixture to the saucepan.
- Stir in the vanilla.
- Cook over low heat, stirring constantly, until the custard reaches 165°F.
- Pour into a glass bowl and refrigerate until fully chilled.
- Churn according to your ice cream maker's directions.
- Transfer to a freezer-safe container and freeze until firm.
Notes
- Use room-temperature egg yolks for easier mixing.
- Do not allow the custard to boil or the eggs may curdle.
- Stir constantly and scrape the corners of the pot while cooking.
- Chill the custard completely before churning for the creamiest texture.
- Vanilla bean paste gives the strongest vanilla flavor and beautiful vanilla bean specks.
- For a firmer scoop, freeze the churned ice cream for 2 to 4 hours before serving.
- Store in a shallow airtight container to reduce ice crystal formation.
Nutrition
Commonly Asked Questions
Ice crystals usually form when the custard base wasn’t chilled long enough before churning or when air reaches the surface during storage. Chilling the base completely and storing it in an airtight container helps create a smoother texture.
Yes, although the texture won’t be quite as smooth. Freeze the mixture in a shallow container and stir every 30 minutes until frozen.
Vanilla bean paste provides the richest flavor and gives the ice cream those classic vanilla bean specks. Pure vanilla extract is also a great option.
Tempering slowly raises the temperature of the egg yolks so they don’t scramble when added to the warm cream mixture.
For the best flavor and texture, enjoy it within 2 weeks.
Yes, although the texture will not be quite as smooth. Pour the chilled custard into a freezer-safe container and freeze. Stir vigorously every 30 minutes for 3 to 4 hours to help break up ice crystals until frozen.
