Name: Homemade Vanilla Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: PT-486558H26M59S
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 4 large egg yolks; 1 tbsp pure vanilla extract or seeds from 1 vanilla bean; Pinch of salt

Jump to Recipe·Leave a Review

Creamy, rich, and infused with pure vanilla flavor—homemade vanilla ice cream is a timeless treat that I love for its simplicity and indulgent comfort. It’s far superior to store-bought, and I find the homemade texture irresistible.

Why You’ll Love This Recipe

I love how this ice cream is delightfully creamy with the clean, sweet taste of vanilla. It’s made with simple ingredients, customizable with add-ins, and perfect for satisfying any sweet craving. The best part? I get full control over sweetness and texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy cream
Whole milk
Granulated sugar
Egg yolks
Pure vanilla extract or vanilla bean (scoop seeds)
Pinch of salt

directions

I heat cream, milk, sugar, and salt in a saucepan over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
In a separate bowl, I whisk egg yolks until smooth and slightly thickened.
I temper the yolks by slowly drizzling in a bit of the warm cream mixture while whisking constantly, then pour the yolk mixture back into the saucepan.
I cook over medium-low heat, stirring constantly, until the custard thickens just enough to coat the back of a spoon (around 170°F–175°F).
I strain the custard through a fine-mesh sieve into a bowl to remove any bits and stir in vanilla.
I chill the mixture in an ice bath, then cover and refrigerate until fully cooled (at least 4 hours or overnight).
I churn the cold custard in an ice cream maker according to the manufacturer’s instructions, until it reaches a soft-serve consistency.
I transfer it to a lidded container and freeze for 2–4 hours to firm up before serving.

Servings and timing

This recipe yields about 1 quart (approximately 8 servings). Prep takes about 15 minutes, custard cooling around 4 hours, churning about 20–25 minutes, and firming up 2–4 hours—plan for around 7–9 hours total (mostly hands-off).

Variations

Vanilla bean seeds: I split a vanilla bean, scrape the seeds into the custard, and simmer the pod with the milk for extra aroma—then remove before churning.
Chocolate swirl: I drizzle melted chocolate over softened ice cream and gently swirl it in before freezing.
Fruit fold-ins: I stir in raspberry compote, strawberry jam, or fresh peach pieces during the last few minutes of churning.
Vegan version: I substitute canned coconut milk and vegan cream, use agave or maple syrup instead of sugar, and churn as usual.

storage/reheating

I store it in an airtight container in the freezer for up to 2 weeks—longer affects texture. To serve scoops easily, I let it sit at room temperature for 5–10 minutes to soften. I avoid heat to maintain smoothness and prevent ice crystals.

FAQs

Can I make this without an ice cream maker?

Yes—I pour the custard into a shallow container, freeze for 30 minutes, then whisk vigorously every 30 minutes for about 2–3 hours until creamy and slightly firm.

Do I have to use egg yolks?

Egg yolks add silkiness and richness, but I sometimes make a custard-free version by gently heating the dairy, sugar, and cream together—chilling and churning without eggs for a lighter frozen treat.

How do I prevent ice crystals?

I make sure the custard is fully cold before churning, churn well, and store in a freezer-safe container with plastic wrap pressed to the surface before sealing to minimize air exposure.

Can I add mix-ins after churning?

Absolutely—I stir in cookie pieces, nuts, caramel, or fruit right after churning and before the final freeze so they don’t sink or get icy.

How do I add flavor beyond vanilla?

I swap vanilla for coffee, blend in matcha, swirl in berry compote, or stir in mint extract for refreshing variety—it’s easy to customize!

Conclusion

I find Homemade Vanilla Ice Cream to be my favorite base for endless flavor creativity. It’s smooth, flavorful, and totally worth the effort. Let me know if you’d like my favorite swirl combos or tips for dairy-free versions!