Homemade Vanilla Ice Cream

Homemade vanilla ice cream is one of my favorite desserts, and I can confidently say this recipe is the best. I use fresh vanilla beans, egg yolks, and heavy cream to achieve the perfect balance of sweetness and creaminess. Every spoonful is smooth, rich, and absolutely worth making from scratch.

I’ve made countless batches over the years, testing different methods and ingredients, and this is the version I always come back to. It’s classic, it’s indulgent, and it’s everything vanilla ice cream should be. If you are the one that always order ice cream for dessert, I recommend you to make my easy no-churn ice cream with fresh berries.

Vanilla Ice Cream

Vanilla ice cream is a creamy, milk-based frozen dessert that can be enjoyed on its own, with toppings, or over pastries. It is believed to have originated in the mountains of China, where snow was likely used as the base for this sweet treat.

For me, it all comes down to three things: quality ingredients, the right technique, and patience. My vanilla ice cream recipe uses vanilla beans, sugar, and egg yolks to create a rich, custard-like base. According to FDA regulations, ice cream must contain at least 10% milk fat, and my recipe delivers with plenty of heavy whipping cream at 35% to 40% fat. You can also mix in chocolate, nuts, or fruit to customize it just the way you like.

I absolutely love making homemade vanilla ice cream because nothing compares to its creamy texture and deep vanilla flavor. Store-bought just doesn’t come close! My family is obsessed with ice cream, and no matter the season, we always keep plenty in the freezer, ready to enjoy anytime or share with guests.

Ingredients and Substitutions

• Cream – I always use heavy whipping cream for the richest texture. It makes the ice cream extra smooth and indulgent.
• Milk – I use whole milk, but if you want to cut back, you can add another cup of milk to replace an additional cup of heavy cream. You can also use lower-fat milk.
• Eggs – You will only need egg yolks for this, which will significantly increase the richness of the ice cream.
• Vanilla – I love using fresh vanilla beans for the best flavor, but vanilla extract works too. Either way, it adds that classic, warm vanilla taste.
• Sugar – Regular granulated sugar is all I need.

How to Make Vanilla Ice Cream

Split: I take the vanilla pod and carefully slice it in half lengthwise.

Combine: I place the split vanilla pod in a medium-sized pot with the cream, milk, and sugar. Then, I stir everything together to start infusing the vanilla flavor.

Heat: I cook the mixture over low to medium heat, stirring with a rubber spatula. I keep stirring until the milk is scalded and the sugar is fully dissolved.

Extract: I remove the vanilla pod with a spoon, then use a small knife to scrape out all the tiny seeds. I stir the seeds back into the pot to infuse even more rich vanilla flavor.

Temper: I pour a small amount of the hot milk mixture into a large bowl with the egg yolks, whisking vigorously. This gently warms the eggs so they blend smoothly into the custard without scrambling.

Incorporate: I slowly pour the rest of the hot milk mixture into the bowl while whisking steadily. This ensures the eggs blend smoothly, creating a rich and creamy custard base.

Return: I pour the mixture back into the pot, getting it ready for the final thickening step.

Thicken: I cook the mixture over low to medium heat, stirring constantly with a spoon or rubber spatula. After about 5 to 7 minutes, it thickens enough to coat the back of a spoon

Strain: I pour the mixture through a fine mesh strainer or chinois and immediately chill in the refrigerator or an ice bath until completely cooled.

Churn: Once chilled, transfer the mixture to an ice cream churner or maker and churn until the vanilla ice cream has solidified.

Store: I either serve the ice cream right away or transfer it to an airtight container and store it in the freezer to firm up even more.

Chef Tip + Notes

The key tip to making the best vanilla ice cream is using fresh vanilla beans for the deepest flavor and churning the custard properly to achieve a smooth, creamy texture. Letting the mixture chill completely before churning also makes a huge difference in the final consistency.

• No Ice Cream Maker: If I do not have an ice cream maker, I freeze the mixture after it has completely cooled. Stirring every 30 minutes for a few hours helps keep it smooth.
• Churning for Texture: Churning is the secret to a creamy texture. It prevents large ice crystals from forming and makes the ice cream rich and smooth.
• Vanilla Substitute: If I do not have fresh vanilla beans, I use one tablespoon of vanilla extract. It still adds great flavor, though the depth is slightly different.

Serving Suggestions

I typically serve this homemade vanilla ice cream with warm, buttery desserts like my blueberry pie or it is also great in a classic waffle cone, which I always keep on hand for an easy and nostalgic treat.

My wife’s favorite pairing is a warm fudgy chocolate brownie, where the chocolate flavor and creamy ice cream complement each other perfectly. It also pairs well with my apple galette with an almond crust. So Good!!

Make-Ahead and Storage

Make-Ahead: You can make this recipe several days before you want to serve it.

How to Store: I store any leftovers in an airtight container in the freezer, where it keeps beautifully for up to three months. But honestly, it never lasts that long.

More Dessert Recipes

• Apple Crisp
• Lava Cake
• Pecan Pie
• Blueberry Crostata
• Apple Pie

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Homemade Vanilla Ice Cream

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5 from 8 votes

Homemade vanilla ice cream is one of my favorite desserts, and I can confidently say this recipe is the best. I use fresh vanilla beans, egg yolks, and heavy cream to achieve the perfect balance of sweetness and creaminess. Every spoonful is smooth, rich, and absolutely worth making from scratch.

Servings: 6

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Cooling Time: 2 hours hours

Ingredients 

US CustomaryMetric

• 2 vanilla bean pods
• 3 cups heavy cream
• 1 cup whole milk
• 1 cup sugar
• 4 egg yolks

Instructions

• Start by splitting the vanilla pods in half long ways.
• Add the split vanilla pods to a medium-sized pot along with the cream, milk, and sugar.
• Cook the mixture over low to medium heat while frequently stirring with a rubber spatula until the milk is scalded and the sugar is dissolved.
• Once scalded, remove the vanilla beans from the pod with a spoon and then scrape all the seeds out of the pod using a small knife and add them back to the pot.
• Then, add a small amount of the hot milk mixture to a large bowl with 4 egg yolks and vigorously whisk to temper the eggs. You do this so the eggs can come up to temperature without scrambling.
• Then, slowly pour in the remaining hot milk mixture while continuing to whisk at a normal pace until combined.
• Add the mixture back to the pot.
• Cook over low to medium heat while constantly stirring with a spoon or rubber spatula for 5 to 7 minutes or until it has thickened up and can coat the back of a spoon.
• Strain the mixture through a fine mess strainer or chinois and then immediately chill in the refrigerator or in an ice bath until completely cooled.
• Once chilled, transfer the mixture to an ice cream churner or maker and churn until the vanilla ice cream has solidified.
• Serve or keep in an airtight container in the freezer.

Notes

The key tip to making the best vanilla ice cream is using fresh vanilla beans for the deepest flavor and churning the custard properly to achieve a smooth, creamy texture. Letting the mixture chill completely before churning also makes a huge difference in the final consistency.

No Ice Cream Maker: If I do not have an ice cream maker, I freeze the mixture after it has completely cooled. Stirring every 30 minutes for a few hours helps keep it smooth.

Churning for Texture: Churning is the secret to a creamy texture. It prevents large ice crystals from forming and makes the ice cream rich and smooth.

Vanilla Substitute: If I do not have fresh vanilla beans, I use one tablespoon of vanilla extract. It still adds great flavor, though the depth is slightly different.

Make-Ahead: You can make this recipe several days before you want to serve it.

How to Store: Cover and keep the ice cream in an airtight container for up to 3 months.

Nutrition

Calories: 600kcalCarbohydrates: 39gProtein: 7gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 269mgSodium: 54mgPotassium: 188mgSugar: 39gVitamin A: 1988IUVitamin C: 1mgCalcium: 144mgIron: 0.5mg

Course: Dessert

Cuisine: Chinese, French

Author: Chef Billy Parisi