Name: Homemade Vanilla Ice Cream
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 5 large egg yolks; 1 tablespoon pure vanilla extract; 1/4 teaspoon salt

There’s something incredibly satisfying about making my own ice cream from scratch. This homemade vanilla ice cream is rich, creamy, and full of pure vanilla flavor. It’s the perfect frozen treat for warm days or when I want a nostalgic dessert that never goes out of style. Whether I enjoy it plain or dress it up with toppings, this classic recipe always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s simple, made with real ingredients, and delivers a smooth, luxurious texture that store-bought versions can’t match. It’s a great base for adding mix-ins or pairing with desserts like pies and cakes. Plus, I get the joy of creating something delicious from scratch that everyone will rave about.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy cream
Whole milk
Granulated sugar
Egg yolks
Pure vanilla extract
Salt

Directions

I start by whisking the egg yolks and sugar together in a bowl until the mixture becomes pale and slightly thickened.
In a saucepan, I combine the milk, cream, and salt and heat it until it’s just about to boil.
I slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
I return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Once thickened, I remove it from heat, stir in the vanilla extract, and let it cool completely.
I chill the custard in the refrigerator for several hours or overnight.
When ready, I churn the mixture in my ice cream maker according to the manufacturer’s instructions.
I transfer the churned ice cream to an airtight container and freeze it for a few hours until firm.

Servings and timing

This recipe makes about 1.5 quarts of ice cream, which gives me approximately 6 servings. From start to finish, it takes about 30 minutes of prep and cooking time, plus at least 4 hours for chilling and freezing.

Variations

I like to customize this vanilla base in different ways. Sometimes I swirl in caramel or chocolate sauce before freezing. Other times, I mix in crushed cookies, chopped nuts, or fresh fruit like strawberries. For a floral twist, I’ve added a bit of lavender or rose extract in place of vanilla.

Storage/Reheating

I store the ice cream in an airtight container in the freezer, and it stays good for up to 2 weeks. To serve, I let it sit at room temperature for 5 to 10 minutes to soften slightly—no reheating needed, just a little patience.

FAQs

How do I prevent ice crystals in homemade ice cream?

I make sure the base is completely chilled before churning and store the finished ice cream in a tightly sealed container. Pressing a piece of plastic wrap directly onto the surface also helps prevent crystals.

Can I make this recipe without an ice cream maker?

Yes, I can pour the chilled custard into a shallow dish, freeze it, and stir it every 30 minutes until it’s frozen. The texture won’t be as creamy, but it still tastes great.

What kind of vanilla is best for this recipe?

I prefer using pure vanilla extract for the best flavor, but vanilla bean paste or actual vanilla beans add an even richer taste.

Can I use low-fat milk instead of whole milk?

I can, but it will make the ice cream less creamy and more icy. I stick with whole milk and heavy cream for the smoothest texture.

Is it safe to use raw eggs?

This recipe cooks the egg yolks in the custard, so it’s safe. If I’m concerned, I can use pasteurized eggs for extra peace of mind.

Conclusion

Making homemade vanilla ice cream is a rewarding and delicious experience. I get to enjoy a dessert that’s as creamy and flavorful as any gourmet version, all made with love in my own kitchen. It’s a recipe I come back to time and time again, and once I try it, I know I will too.