Ingredients
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 vanilla bean, split and scraped (optional)
- Pinch of salt
Instructions
Step 1: Heat the Dairy
In a medium saucepan, combine:
- Heavy cream
- Whole milk
- Half of the sugar
- Vanilla bean seeds and pod (if using)
Heat over medium heat until the mixture is hot but not boiling.
Remove from heat and let steep for 10 minutes if using a vanilla bean.
Step 2: Prepare the Egg Mixture
In a separate bowl, whisk together:
- Egg yolks
- Remaining sugar
Whisk until the mixture becomes pale and slightly thickened.
Step 3: Temper the Eggs
Slowly pour about 1 cup of the warm cream mixture into the egg yolks while whisking constantly.
Continue whisking to prevent the eggs from scrambling.
Gradually add the remaining warm cream mixture.
Step 4: Cook the Custard
Return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.
Cook until the custard thickens enough to coat the back of a spoon, about 5-8 minutes.
Do not boil.
The custard is ready when it reaches approximately 170–175°F (77–80°C).
Step 5: Strain and Cool
Remove from heat.
Stir in:
- Vanilla extract
- Salt
Strain the custard through a fine-mesh sieve into a clean bowl.
This ensures a silky-smooth texture.
Step 6: Chill the Base
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard.
Refrigerate for at least 4 hours or overnight.
A thoroughly chilled base produces the creamiest ice cream.
Step 7: Churn
Pour the chilled custard into your ice cream maker.
Churn according to the manufacturer’s instructions, usually 25-30 minutes.
The ice cream should resemble soft-serve when finished.
Step 8: Freeze
Transfer the churned ice cream to an airtight freezer-safe container.
Freeze for 4 hours or until firm.
Serving Suggestions
Serve your vanilla ice cream with:
- Chocolate sauce
- Caramel sauce
- Fresh strawberries
- Blueberries
- Peach cobbler
- Apple pie
- Brownies
- Cookies
- Waffle cones
Expert Tips
Use High-Quality Vanilla
Pure vanilla extract and vanilla beans provide the richest flavor.
Chill Thoroughly
The colder the base, the smoother and creamier the final ice cream.
Don’t Rush the Custard
Cooking the custard slowly creates the luxurious texture that makes homemade ice cream special.
Store Properly
Place parchment paper directly on the surface before sealing to reduce ice crystals.
Variations
French Vanilla Ice Cream
Use an extra egg yolk and vanilla bean for a richer custard flavor.
Vanilla Bean Ice Cream
Double the vanilla bean for visible vanilla specks throughout the ice cream.
Honey Vanilla Ice Cream
Replace part of the sugar with honey.
Cookies and Cream
Fold crushed chocolate sandwich cookies into the churned ice cream before freezing.
Storage Instructions
Freezer
Store in an airtight container for up to 2 weeks for the best flavor and texture.
Before Serving
Allow the ice cream to sit at room temperature for 5 minutes before scooping.
