There’s nothing quite like a scoop of homemade vanilla ice cream — rich, creamy, and full of pure vanilla flavor. This vanilla ice cream recipe is a timeless classic that captures the essence of simplicity and indulgence in every bite. Whether you’re making it for a family gathering, topping a warm pie, or enjoying it solo, this recipe will show you how to create smooth, luscious ice cream right at home using basic ingredients and easy steps.
Ingredients
You’ll need the following ingredients for this vanilla ice cream recipe (makes about 4 servings):
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract (or 1 vanilla bean, scraped)
- 5 large egg yolks
- Pinch of salt
Step-by-Step Instructions
- Heat the Milk and Cream:
In a medium saucepan, combine the milk, heavy cream, half of the sugar, and salt. Warm over medium heat until the mixture is hot but not boiling. - Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and thick. - Temper the Eggs:
Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly. Gradually add the rest, whisking continuously to prevent curdling. - Cook the Custard:
Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 170°F / 77°C). - Add Vanilla:
Remove from heat and stir in the vanilla extract or scraped vanilla bean seeds. - Chill the Mixture:
Pour the custard through a fine sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled. - Churn the Ice Cream:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). - Freeze to Set:
Transfer the churned ice cream into an airtight container and freeze for 3–4 hours until firm. - Serve and Enjoy!
Scoop your homemade vanilla ice cream into bowls or cones and savor the rich, creamy flavor.
Nutrition Facts
| Nutrient | Amount per Serving |
| Calories | 350 kcal |
| Protein | 6 g |
| Carbohydrates | 28 g |
| Fat | 25 g |
| Fiber | 0 g |
Tips & Variations
- Make it extra rich: Substitute some milk with additional cream for a denser texture.
- Dairy-free version: Use coconut milk and coconut cream instead of dairy for a tropical twist.
- Flavor boosters: Mix in crushed cookies, chocolate chips, or caramel swirls before freezing.
- No ice cream maker? Pour the mixture into a shallow dish, freeze, and stir every 30 minutes until creamy (about 3 hours).
Serving Suggestions
- Serve over warm brownies, apple pie, or fruit cobbler.
- Pair with chocolate sauce, caramel drizzle, or fresh berries.
- Use it as a base for milkshakes or ice cream sandwiches.
- For a fancy touch, top with toasted nuts or a sprig of mint.
FAQs
Q1: Can I make this vanilla ice cream recipe without eggs?
Yes! Skip the yolks and use 2 tablespoons of cornstarch to thicken the base instead.
Q2: How long does homemade ice cream last?
Store in an airtight container in the freezer for up to 2 weeks for the best flavor and texture.
Q3: Why does my ice cream turn icy?
Ice crystals form when the mixture isn’t cold enough before churning or isn’t churned properly. Make sure to chill it thoroughly.
Q4: Can I use vanilla essence instead of vanilla extract?
You can, but pure vanilla extract (or a real vanilla bean) gives a much richer flavor.
Conclusion
This vanilla ice cream recipe proves that simplicity can be deliciously satisfying. With just a handful of ingredients and a few easy steps, you’ll have a creamy, dreamy dessert perfect for any occasion. Once you master this base recipe, you can explore countless flavor combinations — but the classic vanilla will always have a special place in your freezer.
