Vanilla Ice Cream

Short Description

Vanilla ice cream is a classic frozen dessert known for its rich, creamy texture and smooth vanilla flavor. Whether served on its own, paired with a warm dessert, or topped with sauces and sprinkles, this homemade version delivers superior taste and freshness compared to store-bought varieties.

Why You’ll Love This Recipe

• Uses simple ingredients with no artificial additives.
• Creamy, smooth texture with a deep vanilla flavor.
• Perfect as a base for mix-ins like chocolate chips, fruit, or nuts.
• Can be made with or without an ice cream maker.
• A great complement to pies, cakes, and other desserts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Granulated sugar
• Egg yolks
• Vanilla extract or vanilla bean
• Pinch of salt

Directions

Using an Ice Cream Maker:

1. Heat the Base: In a saucepan over medium heat, warm the milk, heavy cream, and half the sugar until steaming but not boiling. If using a vanilla bean, split it and scrape the seeds into the mixture.
2. Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks and remaining sugar until pale and smooth.
3. Temper the Eggs: Slowly pour some of the warm milk mixture into the egg mixture, whisking constantly. Then, return everything to the saucepan.
4. Cook the Custard: Stir constantly over low heat until the mixture thickens and coats the back of a spoon (about 170°F or 77°C). Do not let it boil.
5. Cool and Chill: Strain the mixture through a sieve, remove the vanilla bean if used, and stir in vanilla extract. Cover and refrigerate for at least 4 hours or overnight.
6. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze: Transfer to a lidded container and freeze for at least 2 hours before serving.

Without an Ice Cream Maker:

1. Prepare the base as described above.
2. Freeze and Stir: Pour the cooled mixture into a shallow container and freeze. Stir every 30 minutes for 3-4 hours until creamy.
3. Final Freeze: Cover and freeze until firm.

Servings and Timing

• Servings: 6-8
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Chilling Time: 4 hours
• Freezing Time: 2 hours
• Total Time: 6 hours 30 minutes

Variations

• French Vanilla: Use more egg yolks for a richer custard base.
• Low-Sugar Version: Reduce sugar or use a sugar substitute.
• Vegan Alternative: Substitute dairy with coconut milk and use a plant-based sweetener.
• Mix-ins: Add chocolate chips, fruit, nuts, or caramel swirls before freezing.
• Boozy Version: Add a splash of bourbon, rum, or liqueur for an adult twist.

Storage/Reheating

• Freezing: Store in an airtight container in the freezer for up to 2 weeks.
• Preventing Ice Crystals: Press plastic wrap against the surface before sealing the container.
• Softening Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping.

FAQs

Can I make this ice cream without eggs?

Yes, use a cornstarch-thickened base instead of eggs for a lighter version.

What type of vanilla is best?

Vanilla beans provide the richest flavor, but high-quality vanilla extract works well too.

Why is my ice cream too hard?

Homemade ice cream lacks commercial stabilizers. Adding a small amount of alcohol or corn syrup helps keep it softer.

Can I use only milk instead of heavy cream?

The texture will be less creamy, but you can use whole milk for a lighter version.

How do I prevent ice crystals from forming?

Ensure the base is fully chilled before churning and store with an airtight seal.

Can I use almond milk or other dairy-free alternatives?

Yes, full-fat coconut milk is a great substitute for a creamy texture.

How long does homemade ice cream last?

It’s best consumed within 1-2 weeks for optimal flavor and texture.

Can I add fresh fruit?

Yes, puree the fruit and mix it into the base before freezing, or swirl in fruit preserves.

What if I don’t have an ice cream maker?

Use the freeze-and-stir method or blend the frozen mixture in a food processor before freezing again.

How do I make it extra creamy?

Use more heavy cream than milk and avoid over-churning.

Conclusion

Homemade vanilla ice cream is a timeless dessert that’s easy to make and endlessly customizable. Whether enjoyed on its own or paired with your favorite toppings, this creamy and flavorful treat is sure to satisfy your sweet cravings. Try it today and experience the difference of homemade ice cream!

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This homemade vanilla ice cream is rich, creamy, and packed with pure vanilla flavor. A simple yet classic dessert perfect for any occasion!

• Author: Mariem
• Prep Time: 10 mins
• Cook Time: 4 hrs
• Total Time: 4 hrs 10 mins
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: Freezing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• Pinch of salt

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Instructions

• In a mixing bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until sugar dissolves.
• Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
• Transfer to a container and freeze for 4 hours or until firm.
• Scoop and enjoy!

Notes

• Add chocolate chips or crushed cookies for extra flavor.
• If you don’t have an ice cream maker, freeze the mixture in a bowl and stir every 30 minutes until smooth.