Here’s a classic and creamy Homemade Vanilla Ice Cream recipe — smooth, rich, and deeply flavorful with real vanilla. Whether you use an ice cream maker or go no-churn, this is a timeless treat perfect on its own or paired with pie, cake, or fruit.
🍨 Homemade Vanilla Ice Cream (Custard-Style)
Classic churned version using an ice cream maker
Ingredients (Makes about 1½ quarts):
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2 cups heavy cream
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1 cup whole milk
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¾ cup granulated sugar
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5 large egg yolks
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1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
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Pinch of salt
Instructions:
🔹 1. Heat the cream & milk:
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In a medium saucepan, combine cream, milk, and half the sugar.
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Heat over medium until just steaming (not boiling).
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If using a vanilla bean, add seeds and pod now to infuse.
🔹 2. Whisk egg yolks:
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In a separate bowl, whisk yolks with remaining sugar and salt until pale and slightly thickened.
🔹 3. Temper the yolks:
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Slowly pour a bit of the hot cream into the yolks, whisking constantly.
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Gradually add the rest, whisking to prevent curdling.
🔹 4. Cook the custard:
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Return the mixture to the saucepan over low heat.
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Stir constantly with a wooden spoon or silicone spatula until thickened (about 170–175°F, or it coats the back of the spoon).
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Remove from heat and stir in vanilla extract (if not using bean).
🔹 5. Chill:
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Strain custard through a fine mesh sieve into a bowl.
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Cool completely, then refrigerate for at least 4 hours, or overnight.
🔹 6. Churn:
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Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
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Transfer to a container and freeze for at least 2–4 hours to firm up.
✅ Tips & Variations:
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For extra richness, use all cream (3 cups) and skip the milk.
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Stir in add-ins during the last few minutes of churning (chocolate chips, cookie bits, etc.).
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Want a no-churn version? Just ask — I can share a whipped cream + condensed milk method too.
Would you like the no-churn version or a dairy-free option?