Introduction
There’s nothing quite like a scoop of smooth, creamy vanilla ice cream made right at home. Unlike store-bought versions, homemade ice cream lets you control the ingredients and flavor intensity. This classic recipe uses just a few simple ingredients — milk, cream, sugar, and vanilla — to create a treat that’s perfect on its own or as a base for sundaes, pies, or milkshakes.
Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
- Pinch of salt
- 4 large egg yolks (optional, for a richer custard-style ice cream)
Instructions & Method
1. Prepare the Custard Base (if using egg yolks)
- In a medium saucepan, combine the milk, half of the cream, and half of the sugar.
- Heat over medium heat until the mixture is warm and the sugar has dissolved — don’t let it boil.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
- Slowly pour some of the warm milk mixture into the yolks while whisking constantly (this tempers the eggs).
- Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C).
- Remove from heat and stir in the remaining cream, vanilla, and salt.
(If skipping egg yolks, simply whisk all ingredients together in a bowl until well combined.)
2. Chill the Mixture
- Pour the custard through a fine-mesh sieve into a clean bowl.
- Cover and refrigerate for at least 4 hours or overnight — the colder the mixture, the creamier the ice cream.
3. Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it thickens and has a soft-serve texture.
4. Freeze Until Firm
- Transfer the churned ice cream into an airtight container.
- Freeze for at least 4 hours or until firm.
5. Serve and Enjoy
- Scoop into bowls or cones and enjoy plain — or top with chocolate sauce, caramel, fresh berries, or crushed cookies!
Tips
- For extra flavor, steep a split vanilla bean in the milk mixture before heating.
- Add mix-ins like chocolate chips, cookie dough, or fruit during the last few minutes of churning.
- Store homemade ice cream in the freezer for up to 2 weeks.