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Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

This Homemade Vanilla Ice Cream recipe delivers a quick, easy, and creamy dessert that brings classic vanilla flavor straight to your kitchen. Using simple ingredients like whole milk, heavy cream, sugar, and vanilla extract, you can make a smooth, velvety ice cream with minimal fuss. Optional egg yolks add custard richness, and several variations let you customize flavors to suit your preferences. Perfect for a spontaneous sweet treat or family fun, this recipe requires no expensive equipment and guarantees scoop-worthy happiness in under an hour.

Ingredients

Scale

Base Ingredients

  • 2 cups Whole Milk
  • 2 cups Heavy Cream
  • 3/4 cup Granulated Sugar
  • 1 tablespoon Vanilla Extract
  • Pinch of Salt

Optional Custard Base

  • 4 Egg Yolks (optional)

Instructions

  1. Prepare Your Ingredients: Measure out whole milk, heavy cream, sugar, and vanilla extract. If using egg yolks for a custard base, separate and prepare them separately to streamline the process.
  2. Heat the Milk and Cream: In a medium saucepan, gently warm the whole milk and heavy cream over medium heat until it’s warm to the touch but not boiling. This helps dissolve the sugar and meld the flavors perfectly.
  3. Whisk the Egg Yolks and Sugar: In a separate bowl, vigorously whisk the egg yolks and sugar together until the mixture is pale and slightly thickened, creating a custard base for creamier texture.
  4. Temper the Egg Mixture: Slowly pour some of the warm milk mixture into the egg yolks while whisking constantly to raise the temperature without scrambling the eggs. Then, gradually combine everything back into the saucepan.
  5. Cook the Custard: Return the saucepan to low heat and stir continuously until the mixture thickens enough to coat the back of a spoon, ensuring rich flavor and smooth texture.
  6. Add Vanilla and Chill: Remove the custard from heat, stir in vanilla extract and a pinch of salt, then transfer to a bowl and chill in the refrigerator for at least 30 minutes until completely cold.
  7. Freeze the Mixture: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (generally 20-30 minutes). For a no-machine method, pour into a shallow container and freeze, stirring every 30 minutes to break up ice crystals.
  8. Set and Serve: For extra firmness, transfer the ice cream to an airtight container and freeze for an additional 1-2 hours. Scoop, serve, and enjoy your homemade vanilla ice cream masterpiece.

Notes

  • Use High-Quality Vanilla: Use pure vanilla extract or vanilla beans to dramatically elevate flavor.
  • Don’t Skip the Chill: Fully chilling the base before churning results in a creamier texture and faster freezing.
  • Salt Boosts Flavor: A tiny pinch of salt enhances sweetness and balances taste.
  • Slow and Low Heat: When cooking custard base, keep heat low to avoid curdling or burning.
  • Experiment Gently: Add mix-ins in the last 5 minutes of churning to keep them evenly distributed.

Nutrition

Keywords: vanilla ice cream, homemade ice cream, easy dessert, creamy ice cream, custard ice cream, vanilla dessert