Homemade Vanilla Ice Cream
Published January 20, 2023. This post may contain affiliate links. Please read my disclosure policy.
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
Homemade Vanilla Ice Cream
Ingredients
- 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.
This is the best vanilla ice cream recipe I’ve ever found. So creamy and delicious.
many thanks!
I’m waiting on my ice cream maker. Sounds yummy. How about chocolate ice cream recipe.
can’t make’em fast enough lol.
absolutely awesome!
Best vanilla ice cream! And not difficult!
thanks for giving it a shot!!
I sometimes substitute 1/2 cup sugar, plus a ½ cup of maple sugar, then add 3 tablespoons of Crown Royal Canadian whiskey near the end of churning. The bit of alcohol keeps the ice cream from getting too hard in the freezer.
What ice cream maker do you use/recommend?
Lello Musso. Mine is this one: https://amzn.to/3PRTPPd
THIS IS THE RECIPE, PEOPLE! I’ve been making homemade ice cream since I was a tot and was the “weight” for my parents’ hand-crank White Mountain freezer. This is the right ratio of cream to milk, 3:1, that my grandparents always used and their ice creams were always the best. So funny that you re-published this today, I just finished making 2 gallons of Jersey Peach Pie ice cream and 2 gallons of Bananas Foster ice cream (my recipes) for a large BBQ coming up; Vanilla Bean is being made today! Vanilla is so versatile because you can serve it with so many toppings on the side so your guests can choose: cut-up Oreos, M&Ms, Reese’s minis or mini chocolate chips; chocolate syrup, caramel sauce, toasted coconut, roasted sliced almonds, sprinkles; macerated strawberries, peaches or nectarines; or blueberries, tart cherries or blackberries cooked with sugar and tapioca starch to a pie-like consistency. I sometimes like to put a couple of drops of food-grade lemon oil (not the furniture polish, LOL) into my vanilla ice cream for a nice zing without overwhelming. Love this recipe! And nobody makes homemade ice cream anymore, so thanks, Billy, for sharing this!
This recipe looks great! I have read that Xanthan Gum improves the smoothness and cuts down the iciness in homemade ice cream. Have you any experience with using it in homemade ice cream and how much would you use? I use it in smoothies with good results.
I don’t have an issued with that.
I am going to make this. which ice cream maker are you using? it looks like the LELLO because of the stainless steel blade.
https://amzn.to/3PRTPPd
Hey Chef Billy, there isn’t anything better than homemade ice cream. I remember making ice cream a lot at my grandparents place. Gramma would make the base and all of us and cousins would churn and churn until it was done. What great times and lots of fun making ice cream. She was like you Chef, lot’s of heavy cream, good quality
ingredients and lots of love. Thank you for this delicious recipe.
Will this recipe work for a cuisinart ice cream maker also?
why not?