Homemade Vanilla Ice Cream Recipe
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If this is your first time making delicious homemade ice cream with an ice cream maker, you won’t believe how easy it is! This Old Fashioned Vanilla Ice Cream Recipe is made with simple ingredients and is the perfect summer treat bursting with bold vanilla flavor.
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In Maine, summer always includes a stop at the ice cream shop. And after years of making it at home, I can show you how to create the same experience in your own kitchen. This recipe will teach you how to make ice cream shop–worthy vanilla ice cream that’s creamy, smooth, and has a strong vanilla flavor—and no trace of iciness. I’ll walk you through it step by step, sharing the tips that guarantee perfect results every time.
Serve this simple vanilla ice cream in ice cream cones, on top of pies, or as ice cream sandwiches!
Personally, I love putting a scoop between two honey peanut butter cookies for a tasty homemade ice cream sandwich!
If you love this recipe, then you’ll love my classic Homemade Strawberry Ice Cream or bold and Creamy Coffee Ice Cream too!
Why You’ll Love This Homemade Vanilla Ice Cream Recipe
- This recipe is uncomplicated, versatile, and delicious.
- The addition of the tempered eggs makes the creamiest ice cream.
- Homemade ice cream is waaaaayyyy better than store-bought ice cream.
- It’s a super fun activity to do with kids, with tasty results.
Homemade Vanilla Ice Cream Ingredients
This homemade vanilla ice cream is made with simple, basic ingredients.
- Heavy Cream – Use heavy cream or heavy whipping cream for the perfect creamy texture.
- Whole Milk
- Light Corn syrup and Granulated sugar – This combination not only adds necessary sweetness, but also helps prevent ice crystals from forming in the ice cream.
- Egg Yolks – To help create that creamy, custardy texture.
- Pure Vanilla Extract
- Coarse Kosher Salt – This is not regular table salt. If you only have table salt, cut the salt quantity in half.
Recommended Ice Cream Maker
- My recommended ice cream machine is the Cuisinart Ice Cream Maker. For easy homemade vanilla ice cream, Cuisinart holds a good amount of ingredients and churns the ice cream very evenly.
- I also have the Kitchenaid Ice Cream Maker Attachment for stand mixers. That ice cream maker is ok for simple ice creams, but can get a little messy if the bowl is too full.
How to Make Homemade Vanilla Ice Cream
Follow these simple step-by-step instructions for great results every time.
Prep: Place a 2 quart metal bowl in the freezer to chill and fill a larger bowl with ice.
Step 1
In a 2 quart saucepan, combine the cream, milk, salt, corn syrup, and ¼ cup of sugar. Heat over medium high heat stirring occasionally until the temperature reaches 175°F on an instant read thermometer.
Step 2
Meanwhile, combine the 4 egg yolks and ¼ cup of sugar in a small bowl and whisk until light yellow and combined (30 seconds).
Step 3
Once the cream mixture is consistently steaming and reaches 175°F, remove from the heat. Scoop out ½ a cup of the cream mixture and slowly whisk it into the egg yolks. This is called “tempering”.
Step 4
Add the tempered yolks back to the pot with the heated cream and continue to heat over medium heat until the custard is slightly thickened and the temp reaches between 185-190°F on a thermometer.
Tip: This should only take 2-5 minutes and the cooked custard mixture will start to bubble slightly.
Remove from the heat and whisk in the vanilla extract.
Step 5
Remove the bowl from the freezer and set it into the large bowl with ice.
Place a strainer over the small bowl and pour the ice cream base through the strainer. This will remove any bits of cooked egg.
Step 6
Allow the ice cream base to cool completely before storing it in the fridge. Refrigerate the base and chill until very cold, about 4-6 hours or overnight.
Step 7
Once chilled, pour the ice cream mixture into the bowl of your ice cream maker and churn per the maker’s instructions. Serve immediately for soft serve or freeze for scooping later.
Tip: Depending on the style of ice cream maker you have, if your churning canister requires freezing, make sure it has been frozen for 24-48 hours before churning.
Homemade Vanilla Ice Cream Recipe Substitutions & Variations
- For vanilla bean ice cream: A vanilla bean can be sliced in half to expose the bean caviar, and added to the cream as it heats. Strain the bean pod out of the cream mixture before churning.
- Different flavors can be added during the last minute of churning like strawberry compote, berry jam, caramel sauce, chocolate chips, toasted nuts, coconut, and oatmeal cookie bits.
Tips & Tricks for the Best Ice Cream
- Tempering the egg yolks is a must. Whisk a little hot cream in slowly to allow the egg yolks to cook and thicken the ice cream base properly without curdling.
- Get the ice cream churning in a cold, cold mixer. I learned from an America’s Test Kitchen article that the colder the base is when it’s churned, the smoother the ice cream will be.
- Depending on the style of ice cream maker you have, if your churning canister requires freezing, make sure it has been frozen for 24-48 hours before churning.
Additional Details
- Corn syrup is less sweet than granulated sugar and using a combination of the two helps to prevent ice crystals from forming, giving you a softer, creamy ice cream. It also makes the ice cream scoopable after freezing!
- Whisking sugar into the egg yolks before tempering will slow down the coagulation of the proteins, meaning the egg yolks won’t curdle as easily when added to hot liquid.
What to Serve With Homemade Vanilla Ice Cream
- Apple Pie
- Blueberry Apple Crisp or Apple Crisp
- Fudgy Brownie Bites
- Honey Peanut Butter Cookies or White Chocolate Chip Cookies – these make great ice cream sandwiches!
- Funfetti Cake Waffles – these also make great waffle ice cream sandwiches!
Best Toppings for Homemade Vanilla Ice Cream
- Fresh fruit like sliced strawberries or peaches. You should also try this with grilled peaches!
- Top with my fresh Strawberry Compote
- Crushed cookies, graham crackers, or fudgy brownie bite pieces or peanut butter cups
- Crushed peanuts or cashews
- Chocolate or peanut butter chips…or both
- Hot fudge, chocolate, or caramel sauce
- Jimmies or sprinkles
- Top with some of your favorite cereal
How to Store Homemade Vanilla Ice Cream
- Store ice cream in an airtight container with a lid. Place a piece of plastic wrap pressed directly onto the surface of the ice cream before topping it with the lid. The ice cream will last a week in the freezer.
- Depending on the temperature of your freezer, allow the ice cream to sit out for 5 minutes to soften before serving.
If you make this recipe, give it a 5 STAR Rating and Leave a Comment!
Homemade Vanilla Ice Cream FAQs
Homemade vanilla ice cream is made with milk and cream, sugar and corn syrup, vanilla flavoring, and a little coarse salt. Here in New England we like to make vanilla ice cream with eggs for an extra creamy texture.
The sugar content. The high amount of sugar keeps the water from freezing solid (think like a bottle of alcohol you keep in the freezer). The combination of the sugar and corn syrup keeps the ice crystals at bay and helps the ice cream to stay scoopable.
This is regional. In New England, we love custard-based ice creams. Vanilla ice cream with eggs is super creamy and rich and is less “icy” compared to eggless ice cream.
This makes 1 quart after churning
You can, but you would need two ice cream makers. This single recipe fills a Cuisinart Ice Cream Maker and a Kitchenaid Ice Cream canister full.
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Homemade Vanilla Ice Cream Recipe with Ice Cream Maker
Ingredients
- 2 cups of heavy cream
- 1 cup whole milk
- ⅓ cup light corn syrup
- ½ cup granulated sugar divided
- ¼ teaspoon coarse kosher salt*
- 4 large egg yolks
- 1 tablespoon vanilla extract
Instructions
- Place a 2 quart metal bowl in the freezer to chill and fill a larger bowl with ice. Set aside.
- In a 2 quart saucepan, combine the cream, milk, salt, corn syrup, and ¼ cup of sugar. Heat over medium-high heat stirring occasionally.
- Meanwhile, in a small bowl, combine the 4 egg yolks and ¼ cup of sugar and whisk until light yellow and combined (30 seconds).
- Once the cream mixture is consistently steaming and reaches 175 degrees F on an instant-read thermometer, remove it from the heat.
- Scoop out ½ a cup of the cream mixture and slowly whisk it into the egg yolks. This is called tempering.
- Add the tempered yolks back to the pot with the cream and milk, and heat over medium heat until the mixture is slightly thickened and the temperature reaches 185-190 degrees F on the thermometer. The ice cream base will start to bubble as well. It should only take 2-5 minutes.
- Remove from the heat and whisk in the vanilla extract.
- Remove the bowl from the freezer and set it into the large bowl with ice. Place a fine mesh strainer over the small freezer bowl and pour the ice cream base through the strainer. This will remove any bits of cooked egg.
- Allow the ice cream base to cool completely before storing it in the fridge. Chill in the fridge until very cold about 4-6 hours or overnight.
- Once chilled, pour the custard base into your prepared ice cream maker and churn per the maker’s instructions. Serve immediately for soft serve or freeze for scooping later.
Notes
- If you only have table salt, use just a pinch.
- Depending on the style of ice cream machine you're using, freeze the canister 24-48 hours before churning.
