Homemade Vanilla Ice Cream

Why You’ll Love This Recipe

Homemade Vanilla Ice Cream is a classic dessert that delivers rich, creamy texture and the comforting taste of real vanilla. Perfect on its own or as a complement to cakes and pies, this ice cream is made with simple ingredients and no preservatives, offering a fresher and more flavorful alternative to store-bought versions. It’s ideal for warm days, family gatherings, or anytime you crave an indulgent frozen treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy creamwhole milkgranulated sugarsaltvanilla extractegg yolks

directions

In a medium saucepan over medium heat, combine the milk, cream, and half of the sugar. Stir occasionally and heat until hot but not boiling.

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and thick.

Slowly pour some of the hot milk mixture into the yolks, whisking constantly to temper the eggs.

Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract.

Strain the mixture through a fine mesh sieve into a clean bowl to ensure a smooth custard base.

Cover and chill the custard in the refrigerator for at least 4 hours or overnight.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer to a lidded container and freeze for at least 4 hours to firm up before serving.

Servings and timing

This recipe yields approximately 1 quart of ice cream.
Preparation time: 20 minutes
Chilling time: 4-8 hours
Churning time: 20-30 minutes
Freezing time: 4 hours
Total time: About 9 hours including chilling and freezing

Variations

Add crushed cookies or chocolate chips during the last few minutes of churning for texture.

Swirl in caramel or fudge sauce after churning for a richer flavor.

Infuse the milk with a split vanilla bean for a deeper vanilla taste.

Replace vanilla extract with almond or mint extract for a twist.

Use coconut milk instead of whole milk for a dairy-free option.

storage/reheating

Store homemade vanilla ice cream in an airtight container in the freezer for up to 2 weeks.
Tip: To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing.
Let it sit at room temperature for 5–10 minutes before scooping for easier serving.

FAQs

What makes homemade ice cream creamy?

The high fat content from heavy cream and egg yolks creates a rich, smooth texture.

Do I need an ice cream maker?

An ice cream maker gives the best texture, but you can freeze the mixture and stir every 30 minutes until frozen for a no-churn method.

Can I use vanilla bean instead of extract?

Yes, scrape the seeds from one vanilla bean into the milk and steep for more intense flavor.

Is it safe to use raw eggs?

This recipe cooks the egg yolks, making it safe. Alternatively, use pasteurized eggs.

Can I make it sugar-free?

Yes, use a sugar substitute that can withstand heating, like erythritol or allulose.

Why is my ice cream icy?

Icy texture can result from too much water content or not enough fat. Ensure thorough mixing and proper chilling.

Can I double the recipe?

Yes, just make sure your ice cream maker can handle the increased volume.

How long does it take to freeze completely?

After churning, allow 4 hours in the freezer to firm up fully.

Can I add fruit?

Yes, add pureed or chopped fruit near the end of churning to avoid altering the texture.

Is it gluten-free?

Yes, as long as all ingredients are gluten-free, including extracts and any add-ins.

Conclusion

Homemade Vanilla Ice Cream is the ultimate comfort dessert that brings together pure ingredients and timeless flavor. Whether you enjoy it plain or with your favorite mix-ins, it’s an easy-to-make treat that adds a creamy, nostalgic touch to any occasion. Once you try this homemade version, you’ll find it hard to go back to store-bought.

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