Hey there, fellow dessert lovers! Are you ready to indulge in a rich, creamy treat that’s as easy to make as it is delicious? Look no further than this classic Homemade Vanilla Ice Cream recipe. Imagine the smoothest, most velvety ice cream, infused with the warmth of real vanilla beans, all made in the comfort of your own home. Trust me, this is a game-changer! Whether you’re a seasoned ice cream aficionado or just starting out, this recipe is sure to become a favorite. So, let’s dive in!
Why You’ll Love This Recipe
Here’s why this homemade vanilla ice cream is a must-try:
Versatile
Customize with your favorite mix-ins—chocolate chips, nuts, or even candy pieces. The possibilities are endless!
Budget-Friendly
While high-quality ingredients might seem pricey, making it at home saves you money in the long run. Plus, you get to enjoy it guilt-free!
Quick and Easy (Prep)
Yes, it takes time to churn, but prep is a breeze. Just mix, chill, and churn—no complicated steps here!
Customizable
Want a lighter texture? Use more milk. Prefer a stronger vanilla flavor? Add more vanilla extract or use real vanilla beans. It’s all up to you!
Crowd-Pleasing
This ice cream is the ultimate treat for any gathering. Whether it’s a birthday party or just a Tuesday, everyone will love it.
Ingredients in Homemade Vanilla Ice Cream
Let’s talk about what makes this ice cream so special. Here are the key ingredients:
Heavy Cream
The base for that rich, creamy texture. Don’t skimp on quality here!
Whole Milk
Adds moisture and helps balance the richness of the cream.
Granulated Sugar
Sweetens without overpowering the other flavors. You can also use maple syrup for a slightly different taste.
Vanilla Bean or Vanilla Extract
The star of the show! Real vanilla beans give it a deep, warm flavor, while extract is a convenient alternative.
Salt
A pinch enhances the flavors and balances sweetness. Don’t skip it!
(Full measurements in the recipe card below!)
Instructions
Prepare the Custard Base
Combine cream, milk, sugar, vanilla bean (or extract), and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool slightly. If using a vanilla bean, scrape the seeds into the mixture and add the pod.
Chill the Custard
Pour the mixture into a heatproof bowl, cover, and refrigerate for at least 2 hours or overnight. This step is crucial for developing the flavors and ensuring a smooth texture.
Churn the Ice Cream
Remove the vanilla pod (if using) and pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and freeze until firm, about 2 hours.
Nutrition Facts
Servings: 6
Calories per serving: 373
Preparation Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 2-24 hours
Churn Time: 20-30 minutes
Total Time: 2-24 hours + 20-30 minutes
How to Serve Homemade Vanilla Ice Cream
Pair it with:
- Fresh berries or a berry compote for a sweet contrast
- Caramel sauce for a rich, salty-sweet combination
- Whipped cream or chocolate shavings for added indulgence
- A sprinkle of sea salt to balance the sweetness
Additional Tips
- Use high-quality ingredients for the best flavor.
- Chill the mixture thoroughly before churning for a smoother texture.
- Experiment with different mix-ins like nuts, chocolate chips, or candy pieces.
- If you don’t have an ice cream maker, freeze the mixture in a shallow metal pan and blend in a food processor once frozen solid.
FAQs
Can I make this without an ice cream maker?
Yes! Freeze the mixture in a shallow metal pan and blend in a food processor once frozen solid. Repeat this process a few times until smooth.
What if I don’t have vanilla beans?
Use vanilla extract instead—it’s a great alternative.
How do I prevent ice crystals from forming?
Chill the mixture thoroughly before churning and use an ice cream maker for the smoothest texture.
Can I add mix-ins?
Absolutely! Add your favorite nuts, chocolate chips, or candy pieces during the last few minutes of churning.
How long does it take to churn?
About 20-30 minutes, depending on your ice cream maker.
Can I use low-fat cream?
It’s possible, but the texture might be lighter and less rich.
How do I store leftover ice cream?
Keep it in an airtight container in the freezer. If it becomes too hard, let it sit at room temperature for a few minutes before serving.
Can I make this dairy-free?
Yes! Use coconut cream or almond milk as substitutes, but note that the texture might differ slightly.
Why is my ice cream too icy?
This could be due to insufficient chilling or using low-quality ingredients. Try chilling longer or using a higher ratio of cream to milk.
Can I multiply this recipe?
Yes! Simply double or triple the ingredients for more ice cream.
Conclusion
And there you have it—a classic Homemade Vanilla Ice Cream recipe that’s sure to become a staple in your dessert repertoire. It’s a journey worth taking, with each scoop a testament to the magic of simple, high-quality ingredients. So, go ahead, grab your ice cream maker, and let’s get churning!
Print
Homemade Vanilla Ice Cream: The Creamy Classic You’ll Love
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Vanilla Ice Cream is rich, creamy, and full of real vanilla flavor. Made with simple ingredients, it’s the perfect classic dessert that can be enjoyed on its own or used as a base for other flavors and toppings.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/8 tsp salt
- 4 large egg yolks (optional, for extra creaminess)
Instructions
-
Prepare the Ice Cream Base
- In a saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Stir until the sugar dissolves (do not let it boil).
-
Temper the Egg Yolks (if using)
- In a separate bowl, whisk the egg yolks.
- Slowly add about ½ cup of the warm milk mixture to the yolks, whisking constantly.
- Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly until the mixture thickens slightly (about 5 minutes).
-
Add Vanilla & Chill
- Remove from heat and stir in the vanilla extract.
- Pour the mixture into a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and chill in the refrigerator for at least 4 hours or overnight.
-
Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
-
Freeze & Serve
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
- Scoop and enjoy!
Notes
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until creamy (about 3 hours).
- Add mix-ins like chocolate chips, crushed cookies, or fruit in the last 5 minutes of churning.
Nutrition
- Serving Size: ½ cup
- Calories: ~250 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg