Classic Homemade Vanilla Ice Cream (Printer-Friendly)

Rich, creamy homemade vanilla ice cream with a smooth custard base. Perfect for summer days or any sweet craving.

# What You'll Need:

→ Custard Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 5 large egg yolks
05 - 1 tablespoon pure vanilla extract
06 - 1/4 teaspoon salt

# How to Make It:

01 - In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
02 - In a separate mixing bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture turns pale and becomes slightly thickened.
03 - Gradually whisk the hot cream mixture into the yolk mixture in a slow, steady stream to temper the eggs without scrambling them. Once combined, pour the entire mixture back into the saucepan.
04 - Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. The temperature should reach 170°F to 175°F (77°C to 80°C).
05 - Remove the saucepan from heat and stir in the pure vanilla extract until fully incorporated.
06 - Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
07 - Pour the thoroughly chilled custard into an ice cream maker and churn according to the manufacturer's instructions, approximately 20 to 25 minutes, until the mixture is thick and creamy.
08 - Transfer the churned ice cream to a lidded freezer-safe container and freeze for at least 2 hours until it reaches a firm, scoopable consistency.

# Expert Advice:

01 -
  • The custard base creates a silkiness that store bought ice cream simply cannot match, and once you master it you will feel unstoppable.
  • It is a blank canvas that plays beautifully with whatever you have tucked in your pantry, from crushed cookies to fresh summer fruit.
02 -
  • If your custard even slightly boils the yolks will scramble and no amount of straining will fully rescue the texture, so keep the heat low and your attention high.
  • Chilling the base overnight rather than just four hours makes a noticeable difference in how smooth and dense the final ice cream turns out.
03 -
  • Start your ice cream maker bowl in the freezer a full twenty four hours before churning because even slightly soft bowls produce gritty, uneven results.
  • Adding a tablespoon of vodka or corn syrup to the base before churning keeps the final texture softer and more scoopable straight from the freezer.

Go Back