Homemade Vanilla Ice Cream Recipe
A creamy, homemade vanilla ice cream made with simple ingredients. Perfect for a refreshing summer treat or any time you crave something sweet!
Ingredients
- 2 cups heavy cream for a rich and creamy texture
- 1 cup whole milk adds smoothness and balances the creaminess
- 3/4 cup granulated sugar to sweeten the base
- 1 tablespoon pure vanilla extract the key to that unmistakable vanilla flavor
- 4 large egg yolks for the custard base, which makes the ice cream silky and smooth
- Pinch of salt enhances the sweetness and flavors
- Optional: 1 teaspoon vanilla bean paste for an extra burst of natural vanilla flavor
Instructions
- Chill the ice cream maker bowl:
- At least 12 hours before making the ice cream, freeze the bowl of your ice cream maker. It needs to be fully chilled for the ice cream to firm up properly.
- Prepare the ice cream base:
- In a medium saucepan, combine 1½ cups of heavy cream, 1½ cups of whole milk, ⅔ cup of cane sugar, 2 teaspoons of vanilla extract, and ⅛ teaspoon of sea salt. Heat the mixture over medium-low heat, whisking frequently for 5 minutes, until the sugar is completely dissolved and the mixture is warmed through. Remove from heat.
- Cool the ice cream base:
- Transfer the warm mixture into a heatproof bowl, cover, and let it chill for at least 2 hours or overnight in the refrigerator.
- Churn the ice cream:
- Once the ice cream base is well-chilled, whisk it to ensure it’s smooth. Pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20 to 30 minutes.
- Freeze the ice cream:
- After churning, the ice cream will be soft-serve consistency. For firmer ice cream, transfer it to an airtight container and freeze for 2 to 4 hours.
- Serve and enjoy:
- Scoop the chilled ice cream into bowls or cones and enjoy! If stored, allow it to sit at room temperature for a few minutes to soften before scooping.
Notes
- Make Ahead: Chill the ice cream base for at least 2 hours or overnight for the best texture.
- Texture: The ice cream will be soft after churning. Freeze for 2–4 hours for a firmer texture.
- Freezing Tips: To avoid ice crystals, place plastic wrap directly on the ice cream before sealing the container.
- Add Mix-Ins: After churning, fold in 2–2½ cups of your favorite ingredients like fruit, chocolate chips, or cookies.
- No Ice Cream Maker?: Pour the base into a container and freeze, stirring every 30 minutes until firm.
- Storage: Store in an airtight container for up to a month.