Homemade Vanilla Ice Cream
Rich, sweet, and with just the right amount of vanilla flavor, our Homemade Vanilla Ice Cream recipe is pure perfection! With a creamy custard base and the ease of an ice cream maker, it’s a breeze to whip up. You’ll want to keep this delicious dessert on hand all summer long!
Y’all, if there’s one thing that immediately comes to mind when someone mentions summer, it’s ice cream.
Those two words just scream summer to me. How’s the saying go? “I scream, you scream, we all scream…”
You get the picture.
I’m a huge fan of ice cream that’s chock full of goodies like caramel ripple, candy pieces, fudge brownie chunks, and cookie dough.
Hand me the biggest spoon. Yes, please!
Don’t give me a pint of plain vanilla, though. It’s kind of, well, plain.
Unless, it’s my homemade vanilla ice cream. My recipe is anything but boring.
Technically, I think John made this recipe first many, many years ago, but I’m gonna claim it for now.
It’s my absolute favorite vanilla ice cream ever. It has the richest, creamiest texture and is the perfect ice cream for hot fudge, a sprinkle of crunchy crumble topping, or a drizzle of caramel sauce.
Not to mention, it’s great with so many other desserts, and I use it as the base for all my other ice cream recipes.
Having peach crisp? You’ll need a scoop of vanilla ice cream with that!
Blueberry crumble? One scoop, please!
Blackberry pie? Hello, ice cream!
What are you waiting for? Dust off your ice cream machine and let’s get to work!
Tips for the Best Homemade Ice Cream
Tips
Fat Content: For the best flavor and texture, stick with high fat dairy. I prefer to use heavy cream and whole milk.
Avoid Low-Fat Alternatives: Lower fat dairy products and dairy-free alternatives, like almond milk, will give this ice cream an icy texture.
Sugar Alternatives: If using sugar substitutes (e.g., honey, agave syrup) or ingredients with sugar alternatives, be aware that they may affect the freezing point and texture.
Custard Cooking: When cooking the custard, it’s important to stir continuously over low to low-medium heat. This simple step ensures a smooth, creamy texture by preventing the eggs from scrambling.
Prepare in Advance: Read the manufacturer’s instructions for your ice cream maker in advance and make preparations ahead of time. Many times, internal parts of ice cream makers need to be frozen for several hours before use.
Vanilla Ice Cream Topping Ideas
Vanilla ice cream is a blank slate of sorts when it comes to toppings. You’re only limited by your imagination.
Here are several of our favorite ice cream toppings. Have one or mix and match a few. My favorite is vanilla with hot fudge and marshmallow fluff. Yum!
FAQs (Frequently Asked Questions)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
- You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.
- Combine the heavy cream, milk, egg yolks, sugar, and salt in a saucepan. Bring to a steep over low-medium heat, but don’t let it boil.2 cups heavy cream1 cup whole milk5 large egg yolks1 cup granulated sugar¼ teaspoon salt
- Stir consistently and continue to cook for approximately 8 to 10 minutes until the custard thickens slightly. It should lightly coat the back of a spoon when ready. (Run your finger across the back of the spoon; if the custard doesn't come back together, it's done.)
- Remove from heat then stir in the vanilla extract.1 tablespoon pure vanilla extract
- Pour the custard through a mesh strainer into a heat-safe bowl. Place the bowl of custard into a larger bowl of ice for about 30 minutes to 1 hour to cool.
- After the custard cools considerably, cover it with plastic wrap. The plastic wrap needs to touch the top of the custard to prevent a skin from forming.
- Transfer it to the refrigerator to cool completely, about 2-4 hours. Once cooled, the custard will have a thin, pudding-like consistency.
- Pour it into the prepared ice cream maker. Churn according to the manufacturer's instructions until the ice cream sets enough to transfer it to a freezer-safe container. It should be firmer than soft-serve consistency.
- Freeze until the ice cream is completely firm. (Ours took 8 to 10 hours.)
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of ice cream. Actual calories will vary.
- Skip to Tips.
- Skip to Topping Ideas.
- Skip to FAQs including storage information.
Nutrition
Nutrition Disclaimer
Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.