Okay, let’s be honest, while store bought ice creams will do in tough situations, nothing comes close to the heart melting taste of homemade vanilla ice cream. Vanilla ice cream tastes a lot better if you churn it yourself, and every bite feels like a mini celebration. Plus, there are no strange additives because you get to control the ingredients.
In terms of difficulty, this recipe does not get any harder than this. No fancy techniques, no bizarre equipment required. You don’t even need an ice cream machine! Be it a summer BBQ, a warm movie night, or lunch on an off day, this ice cream will always be a perfect fit.
What makes this recipe even better? It goes well with almost every dessert. Stick around for the perfect pairing tip that I’ll mention at the end. But first, allow me to explain how to make homemade ice cream.
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Quick Guide
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Why You’ll Love This Homemade Vanilla Ice Cream
- Ridiculously easy – Seriously, if you can stir, you can make this.
- Only a few ingredients – No long grocery lists here.
- Rich and creamy texture – The kind that makes you close your eyes on the first bite.
- Customizable – Add mix-ins, sauces, or keep it pure and classic.
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What You’ll Need
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 pinch of salt
- 4 egg yolks (for extra creaminess)
Equipment
- Ice cream maker (optional, but makes it easier)
- Medium saucepan
- Whisk
- Mixing bowls
- Strainer
- Freezer-safe container
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How to Make Vanilla Ice Cream
Step 1: Heat the Base
Get a medium saucepan and mix together the heavy cream, whole milk, sugar, and salt. Place it over medium heat while stirring constantly until the sugar dissolves. Make sure it doesn’t boil—just warm it up until everything is blended well.
Step 2: Temper the Eggs
In another bowl mix the egg yolk with a whisk. Gradually add a bit of the warm cream mixture while whisking continuously. This prevents the eggs from overcooking (because let’s face it, no one wants to eat scrambled egg ice cream). After the yolks are warmed, return them to the rest of the cream mixture in the saucepan.
Step 3: Thicken the Custard
Stirring continuously, cook on a low fire until the mixture thickens enough to coat the back of the spoon. This generally takes around 5 to 7 minutes.
Step 4: Strain and Chill
Pour the mixture directly onto a bowl to capture any fragments of egg that may was cooked (it happens to even the best of us). Add the vanilla extract and mix until it is homogenous.
Refrigerate until the mixture is completely chilled. Waiting a minimum of 4 hours will suffice, but overnight is even better.
Step 5: Churn It Up
Using an ice cream maker? Simply pour in that mixture and let it churn according to the manufacturer’s instructions. Expect to take around 20 to 25 minutes to obtain that perfect creamy texture.
Step 6: Freeze Until Firm
Put the mixture onto a freezer-safe container. Wait for at least 2 hours for it to cool down. I usually can’t and you might not be able to either.
No Ice Cream Machine? No Problem!
Put the blend in a flat container and freeze it. After every 30 minutes, take it out and mix it with a fork. Keep doing this until the mixture is creamy and thick which will take around 3 to 4 hours.
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What Is The Secret To Making Ice Cream Very Creamy?
The secret to making ice cream extra creamy comes down to a few key factors:
1. Use High-Fat Dairy
When the fat percentage is increased, ice cream tend to be creamier. Use only heavy cream and whole milk, or add some more cream. If the fat content is lowered, the end result will be an icy texture.
2. Egg Yolks for a Custard Base
Egg yolks add richness and create a velvety smooth texture. They help prevent ice crystals from forming, making the ice cream super creamy.
3. Keep the Mixture Cold Before Churning
Chill the ice cream base for at least 4 hours (overnight is even better) before churning. A cold base helps create tiny, smooth ice crystals instead of large, icy ones.
4. Churn at the Right Speed
Don’t hurry the process if you’re using an ice cream maker. Churning too fast can add too much air which will make ice cream fluffy rather than creamy.
5. Alcohol or Corn Syrup Helps
A tablespoon of vodka, bourbon, or corn syrup lowers the freezing point, keeping the ice cream softer and easier to scoop.
6. Store It Right
To preserve the quality of the ice cream, it is advised to place a piece of cling film directly on top of the ice cream before sealing the container. The wrap prevents ice crystals from acquiring.
Implement these suggestions, and each scoop of ice cream will be smooth and rich.
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What Makes French Vanilla Ice Cream?
French vanilla ice cream is unique because of its thick custard base which uses egg yolks. The traditional version, French vanilla, uses a custard base that requires cooking with eggs before it can be churned. Regular vanilla, on the other hand, only requires milk, cream, sugar, and vanilla, making it a lot easier to produce.
What Sets French Vanilla Apart?
- Egg Yolks – Give it a deeper yellow color and extra creamy texture.
- Richer Flavor – The custard base creates a more luxurious, velvety mouthfeel.
- Smoother Texture – Fewer ice crystals form, making it ultra-creamy.
The name “French vanilla” doesn’t mean the vanilla itself is from France—it just refers to the custard-style preparation that’s popular in French desserts. If you love a creamy, luscious ice cream, French vanilla is the way to go!
What’s the difference between old fashioned vanilla and vanilla ice cream?
The main difference between old-fashioned vanilla and regular vanilla ice cream comes down to the use of eggs and the texture they create.
Old-Fashioned Vanilla Ice Cream
- Made with egg yolks, creating a custard-style base.
- Richer and creamier texture due to the eggs.
- Deeper, more complex flavor with a hint of custard taste.
- Smoother consistency because the egg yolks help prevent ice crystals.
Regular Vanilla Ice Cream
- Typically made without eggs, relying just on cream, milk, sugar, and vanilla.
- Lighter texture that’s still creamy but not as rich.
- More straightforward vanilla flavor without the custard-like taste.
If you love a classic, milky vanilla flavor, regular vanilla ice cream is great. But if you want that extra creaminess and depth of flavor, old-fashioned vanilla (aka custard-based vanilla) is the way to go!
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How to Serve It Up
Honestly, vanilla ice cream is good straight from the container. But if you wanna get fancy, here are some fun ways to serve it:
- Classic sundae – Drizzle with hot fudge and top with whipped cream.
- Fruit lover’s dream – Add fresh berries and a drizzle of honey.
- Cookie sandwich – Scoop it between two homemade cookies.
- Milkshake – Blend with a little milk for a super creamy shake.
And of course, it pairs perfectly with warm, decadent desserts (which brings me to my next point).
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The Best Dessert Pairing for Vanilla Ice Cream
If you want to enhance the flavor of your homemade vanilla ice cream, serve it with something that is bold in flavor and complements the sweetness of the ice cream. My undisputed favorite to serve with vanilla ice cream is, drumroll please, The Best Oxtail Recipe.
Now hear me out, oxtail is cooked for a long time. Its seasoned meat has a rich deep flavor and the warmth in it enhances the taste even more when served with a scoop of cold vanilla ice cream. Perfect contrast right? Not only that but the warm spices in the oxtail stew will also make the vanilla taste sweeter which is another bonus.
The next time you prepare yourself for a hefty dinner, toss some oxtail in the pot and let it do its magic while you get the ice cream ready for dessert. Your taste buds will not be disappointed.
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Frequently Asked Questions About Homemade Vanilla Ice Cream
Q: Can I Make Vanilla Ice Cream Without Eggs?
A: Yep! Just leave them out and increase the heavy cream to 2 ½ cups. It won’t be quite as rich, but still super tasty.
Q: How Long Does Homemade Ice Cream Last?
A: It’s best within 2 weeks, but let’s be real—it won’t last that long.
Q: Can I Use Different Milk?
A: Whole milk is best, but you can swap in half-and-half or even almond milk. Just know that lower-fat options make it icier.
Q: How Do I Keep It from Getting Too Hard in the Freezer?
A: Adding a tablespoon of alcohol (like vodka or bourbon) helps keep it scoopable. Or just let it sit out for a few minutes before serving.
Q: Can I Add Mix-Ins?
A: Absolutely! Stir in crushed cookies, chocolate chips, or fruit after churning.
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Reader Feedback
Sarah L.“I’ve always prepared vanilla ice cream the same old way, but after testing out this recipe, I’m never going back! The richness from the egg yolks makes all the difference, and it was so easy to follow. My children really liked it and I really liked that it was made with simple ingredients.”
Mike W.“I made this for a family BBQ, and it was a hit! Honestly, I didn’t expect it to be that creamy, but it was just perfect. I paired it with some warm apple pie, and it was like a dream. Will definitely be making it again!”
Your Comments Help Us!
Have you tried this easy homemade vanilla ice cream? Let us know and leave a comment below! We’d love to hear how it turned out for you—did you add any fun mix-ins or pair it with your favorite dessert? Your feedback helps everyone who reads them!
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There’s nothing like making vanilla ice cream at home, and it’s something I love to do. It is simpler than it looks and unbeatable compared to store-bought ice cream. Whether you enjoy it plain right out of the bucket, or combined with something daring (oxtail stew for dinner, anyone?) it never disappoints.
So, get your ingredients, turn that churner and enjoy every bit of that creamy ice cream!