There’s something timeless about a scoop of homemade vanilla ice cream. It’s simple, classic, and honestly tastes like comfort in a bowl. Whether I’m pairing it with a warm pie, layering it into an ice cream sundae, or sneaking a spoonful straight from the freezer, this recipe never lets me down. I first made homemade vanilla ice cream when I got my first ice cream maker, and I was hooked after that first silky bite. It’s rich, smooth, and has a depth of flavor you just can’t get from store-bought.

Let me show you why this recipe works so well and how you can make your own creamy vanilla ice cream at home.

Why This Recipe Works

This homemade vanilla ice cream is a favorite for a reason:

• Rich and creamy texture: Thanks to the perfect balance of cream and egg yolks.
• Simple ingredients, bold flavor: High-quality vanilla extract (or even vanilla bean) takes it to the next level.
• Perfect base for add-ins: Swirl in caramel, chocolate chips, or fruit compotes if you’re feeling creative.
• Freezer-friendly: Stays creamy and scoopable for days.
• Classic and crowd-pleasing: It’s the one flavor everyone always loves.

Ingredients You’ll Need

(Makes about 1 quart | Prep Time: 10 minutes | Cook Time: 10 minutes | Chill & Freeze Time: 4 hours)

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
• A pinch of salt

How I Make Homemade Vanilla Ice Cream (Step-by-Step)

1. Make the Custard Base

In a medium saucepan, I combine the heavy cream, whole milk, and half of the sugar. I warm it over medium heat until it’s hot but not boiling.

2. Whisk the Egg Yolks

In a separate bowl, I whisk the egg yolks with the remaining sugar until pale and slightly thickened.

3. Temper the Eggs

I slowly pour a bit of the hot milk mixture into the yolks, whisking constantly to prevent curdling. Then I pour the yolk mixture back into the saucepan and cook gently over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

4. Strain and Add Vanilla

I remove the pan from heat and strain the custard through a fine-mesh sieve into a clean bowl. Then I stir in the vanilla extract and a pinch of salt.

5. Chill

I cover the custard with plastic wrap (pressing it directly onto the surface) and chill in the refrigerator for at least 3 hours or until completely cold.

6. Churn

Once chilled, I pour the custard into my ice cream maker and churn according to the manufacturer’s instructions until soft and creamy.

7. Freeze

I transfer the ice cream into a freezer-safe container, smooth the top, and freeze for at least 2 hours until firm and scoopable.

My Favorite Tips for Perfect Homemade Vanilla Ice Cream

• Use high-quality vanilla: Pure vanilla extract or vanilla bean seeds make a big difference.
• Don’t rush the chilling step: The colder your base, the smoother the ice cream.
• Strain the custard: This ensures no lumps and keeps the texture silky.
• Add mix-ins in the last few minutes of churning: If you want chocolate chips, nuts, or fruit, fold them in at the end.
• Store with plastic wrap pressed on the surface: This helps prevent ice crystals from forming.

What I Serve with Homemade Vanilla Ice Cream

This ice cream pairs well with just about everything, but here’s how I love to enjoy it:

• With warm fruit pies or crisps
• In a root beer float or affogato
• Drizzled with homemade caramel or fudge sauce
• Topped with fresh berries and a sprinkle of crushed cookies
• Between two cookies for an ice cream sandwich

FAQs (From My Kitchen to Yours)

Q: Can I make this recipe without an ice cream maker?
A: Yes! After chilling the custard, pour it into a shallow dish, freeze, and stir every 30 minutes for 2-3 hours until smooth and creamy.

Q: How long does homemade ice cream last in the freezer?
A: About 1-2 weeks for the best texture and flavor.

Q: Can I make this recipe dairy-free?
A: You can use full-fat coconut milk and a plant-based cream substitute, but the texture will be slightly different.

Q: Can I add flavor variations?
A: Absolutely! Add swirls of peanut butter, crushed Oreos, or a dash of cinnamon for unique twists.

Why This Homemade Vanilla Ice Cream Belongs in Your Recipe Collection

This recipe is the kind of simple, classic dessert that never fails to deliver. It’s smooth, creamy, and loaded with pure vanilla flavor. Whether you’re pairing it with other desserts, making sundaes for the kids, or just sneaking a scoop straight from the freezer, it’s always a hit.

Once you taste this homemade version, I promise you’ll never reach for store-bought vanilla ice cream again.