Want to make homemade vanilla ice cream that tastes way better than anything from the store? I’ve been making this one for years, and it’s our go-to every summer. It’s reliable, rich, and packed with smooth vanilla flavor. Read on and I’ll share my best tips for keeping things creamy and dreamy!
Vanilla ice cream is ALWAYS a good idea! … But THREE scoops of vanilla ice cream is an even better idea. 🍦
There is a reason vanilla is the most classic ice cream flavor. Some may say it’s boring – but when done right, it’s anything but. This isn’t the sad, pale, flavorless stuff you look past in the supermarket. It’s the real deal, custardy vanilla, made with egg yolks and cream. I’ve been making this recipe for years, and my daughter loves it just as much as I do. The key step is tempering the eggs – but don’t worry, it’s easier than it sounds, and I’ll walk you through it.
Ingredients you need for vanilla ice cream
- C ustard base: Whole milk, egg yolks, sugar, and heavy cream.
- Vanilla: You can use either vanilla bean paste or vanilla extract. I personally reach for the vanilla bean paste – I love the deep flavor and the specks of vanilla seeds. Your final result will depend a lot on the quality of the vanilla paste or extract you use, so if you plan to make this, it’s worth getting a good jar. Oh, and a pinch of salt!
The short list of ingredients includes milk, cream, vanilla, sugar, eggs, and a pinch of salt. For the best flavor, make sure to use either vanilla bean paste or pure vanilla extract.
How to make vanilla ice cream base
There is no doubt that custard-based ice cream is the best, but it can also be a little bit intimidating. Let me walk you through the steps of making the vanilla ice cream base so you can feel confident that it will turn out perfectly.
Step 1:Heat the milk until it steams, then remove the pot from the element. Off to a good start! Grab a bowl and a whisk for the next step.
Step 2:Whisk the egg yolks and sugar together, slowly pouring the warmed milk in, whisking as you pour. Overheating too quickly will cause the yolks to scramble, so take it slow.
Tip ⇢ When heating up the milk, be careful not to let it get to a boil. This will not only change the flavor, but if the milk starts to curdle, you’ll get a grainy texture. A scorched bottom can also infuse your ice cream with a burnt taste, and not in a good way.
Step 3:Pour the milk and eggs back into the pot, and put the pot back on the heat. Stir it constantly for around 5 minutes until the custard thickens. Take it off the heat, and add cream, vanilla, and salt.
Step 4:Let it cool to room temperature, then place it in the fridge for at least an hour. Then, process the custard in your ice cream maker (or make it the old-fashioned way with myno-churn ice cream recipe).
Tip ⇢ The key consideration with this recipe is to keep things low and slow. You want to be mindful to get the milk steaming but not boiling, and to temper the eggs very slowly while whisking constantly. This brings the eggs up in temperature slowly – not quick enough that they’ll scramble. Watch for signs of doneness by checking the thickness – if it’s enough to coat the back of a spoon, you’re golden.
Storage
Once your ice cream is churned and ready, transfer it to a freezer-safe, airtight container. Press some parchment paper over the surface before sealing it to help prevent ice crystals from forming. It’s best enjoyed within three months – but let’s be honest, it probably won’t last that long!
Homemade Vanilla Ice Cream (Incredibly Creamy!)
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Ingredients
- ▢ 1 ½ cup whole milk
- ▢ 4 large egg yolks
- ▢ ¾ cup sugar
- ▢ 1 ½ cups heavy cream
- ▢ 1-2 tablespoon vanilla bean paste or pure vanilla extract (see notes)
- ▢ ¼ teaspoon salt
Instructions
- Heat the milk in a small pot over medium-high heat until it’s steaming hot, but not boiling. Remove the pot from the heat and lower the heat to medium-low. 1 ½ cup whole milk
- In a heat-proof bowl, whisk the egg yolks and sugar. Slowly pour the milk into the eggs, whisking as you pour. This is called tempering the eggs and will prevent them from scrambling. 4 large egg yolks, ¾ cup sugar
- Pour the milk and eggs back into the pot and put the pot on the heat. Cook, stirring constantly, until the custard thickens, about 4-5 minutes.
- Remove the pot from the heat and stir in the cream, vanilla, and salt. Let it cool, uncovered, to room temperature and then place the pot in the fridge for at least 1 hour, until the custard is cold. 1 ½ cups heavy cream, 1-2 tablespoon vanilla bean paste or pure vanilla extract, ¼ teaspoon salt
- Process the custard in your ice cream maker. If you don’t have one, you can make no churn ice cream.
- You can either eat the ice cream as soft-serve or pour the ice cream into a freezer-proof container and freeze until solid, about 2-4 hours.
Notes
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
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Help! The custard curdled when I cooked it. What do I do now?
If the custard is cooked too long, the proteins from the egg can clump together, causing the custard to turn grainy. If you notice this, immediately remove the pot from the heat. Pour the custard into a blender and blend it well. The froth will subside by the time you are ready to churn the ice cream.
What type of ice cream maker do you use?
I have had this Cuisinart ice cream maker for over 10 years, and it’s still going strong.
Can I add any different flavors to the ice cream?
Absolutely. This makes a great base ice cream, so if you want to get creative, I say go for it! If you chunky add-ins like chopped nuts, brownies, chocolate, crushed peanut butter cups, or swirls of chocolate sauce, add them at the very end of churning and let the machine mix them in.
Four more homemade ice creams to try next
For more inspiration, check out all of my ice cream recipes !
Matcha Ice Cream
Mint Chocolate Chip Ice Cream
Chocolate Chip Cookie Dough Ice Cream
Homemade Birthday Cake Ice Cream
Homemade Vanilla Ice Cream (Incredibly Creamy!)
Ingredients
- 1 ½ cup whole milk
- 4 large egg yolks
- ¾ cup sugar
- 1 ½ cups heavy cream
- 1-2 tablespoon vanilla bean paste or pure vanilla extract , see notes
- ¼ teaspoon salt
Instructions
- Heat the milk in a small pot over medium-high heat until it’s steaming hot, but not boiling. Remove the pot from the heat and lower the heat to medium-low. 1 ½ cup whole milk
- In a heat-proof bowl, whisk the egg yolks and sugar. Slowly pour the milk into the eggs, whisking as you pour. This is called tempering the eggs and will prevent them from scrambling. 4 large egg yolks, ¾ cup sugar
- Pour the milk and eggs back into the pot and put the pot on the heat. Cook, stirring constantly, until the custard thickens, about 4-5 minutes.
- Remove the pot from the heat and stir in the cream, vanilla, and salt. Let it cool, uncovered, to room temperature and then place the pot in the fridge for at least 1 hour, until the custard is cold. 1 ½ cups heavy cream, 1-2 tablespoon vanilla bean paste or pure vanilla extract, ¼ teaspoon salt
- Process the custard in your ice cream maker. If you don’t have one, you can make no churn ice cream.
- You can either eat the ice cream as soft-serve or pour the ice cream into a freezer-proof container and freeze until solid, about 2-4 hours.
