Classic Vanilla Ice Cream – Homemade, Rich, Creamy
This Classic Vanilla Ice Cream recipe delivers creamy, smooth, and rich vanilla flavor. Perfectly sweetened and made with real vanilla extract, it’s ideal for those who enjoy a straightforward, satisfying dessert.
Equipment
- Medium saucepan
- Whisk
- Mixing Bowl
- Ice cream maker (optional but recommended)
- Freezer-safe container
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- ¾ cup Granulated sugar
- 1 tablespoon Vanilla extract or use 1 vanilla bean
- 4 large Egg yolks
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine whole milk, heavy cream, and sugar. Warm the mixture over medium heat until the sugar dissolves and the liquid is heated through (do not boil).1 cup Whole milk, 2 cups Heavy cream, 3/4 cup Granulated sugar
- In a mixing bowl, whisk the egg yolks. Slowly pour a small amount of the warm milk mixture into the yolks, whisking continuously to temper the eggs and prevent curdling.4 large Egg yolks
- Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon (about 170°F or 77°C).
- Remove from heat and stir in the vanilla extract (or scrape in the seeds from a vanilla bean if using).1 tablespoon Vanilla extract
Chill and Freeze:
- Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours or until fully chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream to a freezer-safe container and freeze for another 2 hours for a firmer texture.
Serve:
- Scoop two generous servings per person into bowls or cones for a classic treat.
Notes
Vanilla Bean Option: For an extra burst of vanilla flavor, substitute vanilla extract with a whole vanilla bean. Scrape the seeds into the milk mixture while heating, and add the bean pod for extra infusion.
No Ice Cream Maker? Pour the mixture into a shallow container, freeze for 30 minutes, then stir vigorously with a fork. Repeat every 30 minutes for 2-3 hours until the mixture is smooth and scoopable.
Storage: Store the ice cream in an airtight container in the freezer for up to a week.
No Ice Cream Maker? Pour the mixture into a shallow container, freeze for 30 minutes, then stir vigorously with a fork. Repeat every 30 minutes for 2-3 hours until the mixture is smooth and scoopable.
Storage: Store the ice cream in an airtight container in the freezer for up to a week.
Nutrition
Calories: 342kcalCarbohydrates: 24gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 167mgSodium: 34mgPotassium: 120mgSugar: 23gVitamin A: 1099IUVitamin C: 0.4mgCalcium: 92mgIron: 0.3mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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