If there’s one dessert I never get tired of making—or eating—it’s homemade vanilla ice cream. It’s timeless, comforting, and completely customizable. Whether you serve it solo in a cone or next to a slice of warm pie, this ice cream stands on its own as a dessert worthy of attention. What makes this version shine? A custard-style base with rich cream, real vanilla, and egg yolks for a texture that’s luxuriously smooth and deeply satisfying.
This isn’t just ice cream—it’s the kind of scoop that makes you pause and savor every spoonful.
Why This Vanilla Ice Cream Recipe Works
This classic custard base creates a texture and flavor that store-bought simply can’t match. Here’s what makes it a winner:
- Egg yolks = creamy richness: They give the ice cream body, silkiness, and that signature custard-like mouthfeel.
- Real vanilla flavor: One tablespoon of vanilla extract ensures every bite bursts with depth and warmth.
- Balanced sweetness: Just enough sugar to sweeten, but not overwhelm.
- Perfect texture every time: Churned slowly after a long chill for that ultra-smooth finish.
Let’s get into the process.
Ingredients You’ll Need
(Makes about 1 quart | Prep Time: 10 mins | Cook Time: 10 mins | Chill/Freeze Time: 8+ hours)
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar (divided)
- 1 tablespoon vanilla extract
- 4 large egg yolks
How I Make Homemade Vanilla Ice Cream
1. Warm the Cream and Sugar
In a medium saucepan, I combine the heavy cream, whole milk, and ½ cup of the sugar. I warm it over medium heat, stirring occasionally, until it’s steaming but not boiling—this helps dissolve the sugar and prepare the base for the eggs.
2. Whisk the Egg Yolks
In a separate bowl, I whisk the egg yolks with the remaining ¼ cup of sugar until the mixture is pale and slightly thickened. This helps temper the eggs so they don’t scramble when added to the hot cream.
3. Temper the Eggs
I slowly pour a ladleful of the warm cream mixture into the yolks while whisking constantly. This step is crucial—it brings the temperature up gradually so the eggs don’t curdle. I continue adding the warm mixture bit by bit until about half has been incorporated.
4. Cook the Custard
Then I pour everything back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula. I keep going until the mixture thickens enough to coat the back of the spoon—about 5–7 minutes. I make sure it never boils.
5. Strain and Flavor
Once thickened, I strain the mixture through a fine-mesh sieve into a clean bowl to catch any stray cooked egg bits. Then I stir in the vanilla extract. The custard base already smells amazing at this point.
6. Chill Thoroughly
I let the mixture cool to room temperature, then cover it and refrigerate for at least 4 hours—preferably overnight. This step deepens the flavor and ensures the base is cold enough to churn into ice cream.
7. Churn the Ice Cream
Once chilled, I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions. It usually takes about 20–25 minutes for it to reach that perfect soft-serve consistency.
8. Freeze to Set
After churning, I transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours to firm up. Then it’s ready to scoop, serve, and savor.
My Favorite Ice Cream-Making Tips
- Don’t skip the straining step: It guarantees a silky-smooth custard.
- Chill the base completely: A cold base leads to a creamier churn and better texture.
- Use high-quality vanilla: Since it’s the star of the show, real extract (or even paste) makes a big difference.
- Let it soften slightly before scooping: A 5-minute rest at room temp makes for easier, smoother scoops.
Ways I Love to Serve This Ice Cream
Classic vanilla ice cream pairs well with just about anything, but here are a few of my personal favorites:
- With warm brownies or blondies
- Next to a slice of fruit pie or apple crisp
- Topped with crushed cookies or toasted nuts
- Drizzled with caramel or hot fudge sauce
- Sandwiched between chocolate chip cookies for an epic ice cream sandwich
Frequently Asked Questions
Q: Can I skip the egg yolks?
A: You can make a Philadelphia-style (eggless) version, but it won’t be quite as creamy. For this custard-style recipe, the yolks are key.
Q: How long does homemade ice cream last?
A: Stored in an airtight container in the freezer, it’s best enjoyed within 2 weeks for optimal flavor and texture.
Q: Can I use half-and-half instead of cream?
A: You can, but the result will be lighter and not as rich. I recommend sticking with full cream for the best texture.
Q: Can I use a vanilla bean instead of extract?
A: Absolutely! Split one vanilla bean, scrape out the seeds, and steep both seeds and pod in the warm cream mixture before straining.
Why You’ll Want This Ice Cream in Your Freezer Always
This Homemade Vanilla Ice Cream is simple, elegant, and versatile. It’s a true staple recipe—easy enough for beginners, but rich enough for seasoned dessert lovers. Whether you serve it in a cone, a bowl, or beside your favorite baked treat, this ice cream holds its own.
Make a batch, and I promise your freezer will never feel complete without it again.
Simple, Silky, and Full of Flavor: My Go-To Vanilla Ice Cream Recipe
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
- a pinch of salt
Instructions
- In a medium saucepan, combine the whole milk, heavy cream, and sugar over medium heat. Stir until the sugar is dissolved.
- In a separate bowl, whisk the egg yolks until they are pale and thick.
- Slowly pour about half of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan with the milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-10 minutes.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
- Let the mixture cool to room temperature, then refrigerate until fully chilled, at least 2 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.
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