This classic vanilla ice cream recipe is the perfect blend of creamy, rich flavors and smooth textures. Made with simple ingredients, it’s a timeless treat that can be enjoyed on its own or as a base for your favorite toppings or mix-ins.
Why You’ll Love This Recipe
I love how this recipe combines simple pantry staples to create a dessert that’s as luxurious as anything you’d find in a gourmet shop. Whether churned with an ice cream maker or made by hand, it delivers velvety results. Plus, it’s versatile—perfect as-is or dressed up with add-ins like fruit, nuts, or chocolate.
Ingredients
For the Custard Base:
2 cups (500 ml) heavy cream
1 cup (250 ml) whole milk
3/4 cup (150 g) granulated sugar
1 vanilla bean (or 2 tsp pure vanilla extract)
4 large egg yolks
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Vanilla:
If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan with the cream and milk.
If using vanilla extract, hold off on adding it until later.
Heat the Milk and Cream:
Combine the cream, milk, and half of the sugar in a medium saucepan. Heat over medium heat, stirring occasionally, until it begins to simmer. Do not let it boil.
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
Temper the Eggs:
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously to prevent curdling.
Gradually whisk this tempered egg mixture back into the saucepan with the rest of the milk and cream.
Cook the Custard:
Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon. This typically happens at 170–175°F (77–80°C). Remove from heat immediately.
Add Vanilla Extract (if using):
Stir the vanilla extract into the custard if you opted for extract over a vanilla bean.
Chill the Mixture:
Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps or the vanilla pod.
Cover the surface with plastic wrap and chill for at least 4 hours or overnight.
Churn the Ice Cream:
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
For a no-churn option, pour the mixture into a shallow dish, freeze for 1 hour, and stir vigorously with a fork or mixer to break up ice crystals. Repeat every hour for 3-4 hours.
Freeze and Serve:
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
Scoop and enjoy!
Servings and Timing
Servings: 6–8
Prep Time: 20 minutes
Chill Time: 4 hours (minimum)
Churn Time: 20–30 minutes
Total Time: Approximately 5 hours
Variations
Flavor Additions: Stir in a tablespoon of instant coffee granules or cocoa powder for a twist.
Mix-Ins: Fold in crushed cookies, chopped nuts, or swirls of fruit puree during the last minute of churning.
Dairy-Free: Substitute coconut cream and almond milk for the heavy cream and whole milk.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Allow it to soften slightly at room temperature for 5–10 minutes before scooping.
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FAQs
Can I make this without an ice cream maker?
Yes! Follow the no-churn method by freezing the custard in a shallow dish and stirring vigorously every hour for 3–4 hours.
Can I use other types of milk?
Whole milk is best for a creamy texture, but you can use alternatives like almond or oat milk for a dairy-free version.
What’s the best way to avoid curdling the eggs?
Whisk constantly while tempering the eggs and cook the custard over low heat, checking the temperature frequently.
How can I prevent ice crystals from forming?
Ensure the custard is thoroughly chilled before churning, and store the finished ice cream in an airtight container.
Can I double the recipe?
Absolutely! Just make sure your ice cream maker can handle the increased volume.
Conclusion
This classic vanilla ice cream recipe is a deliciously creamy dessert that’s surprisingly easy to make at home. Whether served in a cone, a bowl, or alongside a warm slice of pie, it’s a treat I can’t resist. Make it today and savor every creamy spoonful.
📖 Recipe:
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Classic Vanilla Ice Cream
- Total Time: ~5 hours
- Yield: 6–8 servings
- Diet: Vegetarian
Description
Indulge in this classic vanilla ice cream recipe, a rich and creamy dessert that’s both timeless and versatile. Perfect for enjoying as is or enhancing with your favorite toppings, this homemade treat will impress every time. Follow this simple step-by-step guide to create a smooth, velvety ice cream that’s sure to become a family favorite.
Ingredients
Custard Base:
2 cups (500 ml) heavy cream
1 cup (250 ml) whole milk
3/4 cup (150 g) granulated sugar
1 vanilla bean (or 2 tsp pure vanilla extract)
4 large egg yolks
Instructions
- Prepare the Vanilla
- If using a vanilla bean, split it and scrape out the seeds. Add seeds and pod to a saucepan with the cream and milk. (If using vanilla extract, add it later.)
- Heat the Milk and Cream
- Heat cream, milk, and half the sugar over medium heat, stirring until it simmers (don’t boil).
- Whisk the Egg Yolks
- Whisk egg yolks with remaining sugar until pale and slightly thickened.
- Temper the Eggs
- Slowly pour 1/2 cup hot milk mixture into the yolks while whisking, then return to the saucepan.
- Cook the Custard
- Stir constantly over low heat until thickened (170–175°F/77–80°C). Remove from heat immediately.
- Add Vanilla Extract
- Stir in vanilla extract if not using a bean.
- Chill the Custard
- Strain the mixture into a bowl, cover with plastic wrap, and chill for at least 4 hours or overnight.
- Churn the Ice Cream
- Churn in an ice cream maker per the manufacturer’s instructions. For no-churn, freeze in a shallow dish, stirring hourly for 3–4 hours.
- Freeze and Serve
- Transfer to an airtight container and freeze for 2+ hours. Scoop and enjoy!
Notes
Variations: Add cocoa powder, instant coffee, or mix-ins like nuts or fruit.
Dairy-Free Option: Use coconut cream and almond milk.
Store in the freezer for up to 2 weeks. Soften at room temperature for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Chill Time: 4 hours (minimum)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 6–8 servings
