Classic Homemade Vanilla Ice Cream

Classic Homemade Vanilla Ice Cream is a timeless, creamy dessert made with rich egg yolks, milk, cream, sugar, and real vanilla. This custard-style ice cream is luxuriously smooth, deeply flavorful, and perfect on its own or as a base for countless toppings and mix-ins.

Why You’ll Love This Recipe

• Rich and creamy texture from a custard-style base
• Authentic vanilla flavor using real vanilla extract or beans
• No preservatives or artificial ingredients
• Perfect foundation for endless flavor variations
• A nostalgic treat that’s always crowd-pleasing

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Granulated sugar
• Egg yolks
• Pure vanilla extract or vanilla bean
• Salt

Directions

1. In a saucepan, combine milk, half the cream, and half the sugar. Warm over medium heat until steaming but not boiling.
2. In a separate bowl, whisk egg yolks with the remaining sugar until pale.
3. Slowly pour some of the hot milk mixture into the yolks while whisking to temper them.
4. Return the yolk mixture to the saucepan and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Remove from heat, stir in the remaining cream, vanilla, and salt.
6. Strain through a fine mesh sieve into a clean bowl.
7. Chill the mixture completely in the refrigerator (at least 4 hours or overnight).
8. Churn in an ice cream maker according to the manufacturer’s instructions.
9. Transfer to a container and freeze until firm.

Servings and Timing

• Servings: About 1 quart (6–8 servings)
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Churn & Freeze Time: 2 hours
• Total Time: 6–7 hours (including chilling and freezing)

Variations

• Add chocolate chips, crushed cookies, or swirls of fudge or caramel
• Infuse with cinnamon, cardamom, or citrus zest
• Replace vanilla with almond or peppermint extract
• Use it as a base for fruit mix-ins like berries or roasted bananas

Storage/Reheating

Storage: Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface to minimize ice crystals.
Reheating: Not applicable; serve frozen.

FAQs

Can I make this without an ice cream maker?

Yes, freeze the custard and stir every 30 minutes until set, though texture may be less smooth.

Can I use only milk or cream?

Using both gives the best texture; all cream is too rich, all milk may be icy.

How long does homemade ice cream last?

It’s best enjoyed within 2 weeks for optimal texture and flavor.

Can I use vanilla bean instead of extract?

Yes, scrape out the seeds and steep the pod in the warm milk for deeper flavor.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free—check labels to be sure.

Can I reduce the sugar?

Yes, but it may affect texture and softness.

Why is my ice cream icy?

Make sure the base is fully chilled and avoid adding excess water-based mix-ins.

How do I make it egg-free?

Use a no-cook version with cream, milk, sugar, and cornstarch instead.

What can I serve this with?

Pies, cakes, warm brownies, or fresh fruit all pair beautifully.

Can I double the recipe?

Yes, as long as your ice cream maker has the capacity.

Conclusion

Classic Homemade Vanilla Ice Cream is a staple that delivers pure, satisfying flavor and creamy richness in every bite. Whether enjoyed on its own or as a pairing to your favorite desserts, this timeless treat is a must-have in your homemade recipe collection.

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