Homemade Creamy Vanilla Ice Cream
This recipe produces a rich, smooth, scoopable ice cream with a classic custard-style texture.
Ingredients
Ice Cream Base
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 4 large egg yolks
- 1 tbsp pure vanilla extract
- ¼ tsp fine salt
Instructions
1. Heat the Dairy
In a medium saucepan, combine:
- Heavy cream
- Whole milk
- Half of the sugar (⅜ cup)
Heat over medium heat until steaming but not boiling.
Remove from heat.
2. Whisk the Yolks
In a separate bowl:
- Whisk egg yolks
- Remaining sugar
Whisk until the mixture becomes pale and slightly thickened.
3. Temper the Eggs
Slowly pour about ½ cup of the hot cream mixture into the yolks while whisking constantly.
Continue adding the hot cream gradually until combined.
This prevents the eggs from scrambling.
4. Cook the Custard
Pour everything back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.
The custard is ready when it thickens enough to coat the back of a spoon.
A thermometer should read about 170–175°F (77–80°C).
Do not boil.
5. Add Flavoring
Remove from heat.
Stir in:
- Vanilla extract
- Salt
6. Chill Thoroughly
Pour through a fine-mesh strainer into a clean bowl.
Cover and refrigerate for at least:
- 4 hours, preferably overnight
A very cold base churns into a smoother ice cream.
7. Churn
Pour the chilled custard into your ice cream maker.
Churn according to the manufacturer’s instructions, usually:
- 20–30 minutes
The mixture should resemble soft-serve ice cream.
8. Freeze
Transfer to an airtight freezer-safe container.
Press plastic wrap directly onto the surface.
Freeze for:
- 4–6 hours
until firm.
No Ice Cream Maker Method
- Pour chilled base into a shallow freezer-safe container.
- Freeze for 45 minutes.
- Stir vigorously with a fork or whisk.
- Repeat every 30–45 minutes for 3–4 hours.
This breaks up ice crystals and improves creaminess.
Flavor Variations
Chocolate
Add:
- ½ cup unsweetened cocoa powder
while heating the milk and cream.
Cookies & Cream
Fold in:
- 1 cup crushed chocolate sandwich cookies
during the final minutes of churning.
Strawberry
Blend:
- 1 cup fresh strawberries
- 2 tbsp sugar
and fold into the churned ice cream.
Salted Caramel
Swirl in:
- ½ cup caramel sauce
- Pinch of flaky sea salt
before freezing.
Tips for Extra Creamy Ice Cream
- Use full-fat dairy only.
- Chill the base overnight.
- Don’t rush the freezing step.
- Store in a shallow container for easier scooping.
- A tablespoon of vodka or a teaspoon of corn syrup can help keep the texture softer and reduce iciness.
Yield: About 1 quart (1 liter) of ice cream
Prep time: 20 minutes (plus chilling/freezing)
Churn time: 20–30 minutes
Freeze time: 4–6 hours.