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Our easy Homemade Vanilla Ice Cream recipe has the perfect creamy texture and pure vanilla flavor, plus it's easy to customize to make tons of flavors of ice cream!
Lauren's Tip for Perfect Homemade Ice Cream
All you need is 5 basic ingredients to make the best vanilla ice cream! I highly recommend making this recipe with an ice cream machine–I have both this Cusinart, and this kitchen aid ice cream bowl attachment that works with my kitchen-aid mixer. Also, these are the best insulated and reusable ice cream containers to store your ice cream for weeks!
I'd argue all good ice cream starts with a custard base if you want that incredibly rich and creamy texture, compared to no-churn versions. The corn syrup is also highly recommended if you want the ice cream to keep in the freezer and still have a creamy texture (not icy).
You can use this vanilla ice cream as a base to make Oreo ice cream, berry ice cream, or tons of other flavors with mix-ins (see my suggestions in the notes of the recipe).
Serve it over warm brownies, apple crisp, peach cobbler, in an ice cream cake, ice cream sandwiches, or just in a classic homemade waffle cone. Once you make it from scratch, store-bought just doesn't compare!
Don't miss more dessert recipes, like Chocolate Ice Cream, Pistachio Ice Cream, Frozen Yogurt, Mochi Ice Cream, Orange Ice Cream, or Chocolate Milkshake!
How to make Vanilla Ice Cream:
Heat Custard Base: In a medium saucepan, combine the cream, milk, sugar, corn syrup, and salt. Heat over medium, stirring occasionally, until steaming but not boiling. In a separate bowl, whisk the egg yolks until smooth.
Temper Eggs: Slowly drizzle some of the hot cream mixture into the yolks, whisking constantly. Repeat with several more spoonfuls of hot cream (this process slowly warms the eggs, so they don’t scramble). Then pour the tempered yolk mixture back into the saucepan.
Cook Custard: Cook over medium-low heat, stirring constantly, for a just a few more seconds, until 170-175 degrees F (or the mixture thickens just slightly and coats the back of a spoon). Do not let it boil. Remove from heat and stir in vanilla extract. Strain the custard through a fine-mesh sieve into a clean container.
Chill and Churn: Pour in airtight container and place in refrigerator for at least 4 hours or ideally overnight. Churn cooled custard in an ice cream maker according to manufacturer’s instructions. Add mix-ins during the last few minutes of churning, if desired.
Freeze: Transfer to ice cream containers and freeze for at least 4 hours, until firm and scoopable. Don't forget to serve with our homemade waffle cones!
Vanilla Ice Cream Recipe (Base recipe with variation ideas!)
Equipment
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ½ cup granulated sugar
- 2 Tablespoons light corn syrup* , (optional, but recommended for best ice cream texture)
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 1 Tablespoon vanilla extract, (or vanilla bean paste, for stronger vanilla flavor)
Instructions
- Heat: In a medium saucepan, combine the cream, milk, sugar, corn syrup, and salt. Heat over medium, stirring occasionally, until steaming but not boiling.1½ cups heavy cream, 1½ cups whole milk, ½ cup granulated sugar, 2 Tablespoons light corn syrup* , ¼ teaspoon fine sea salt
- Whisk Yolks: In a separate bowl, whisk the egg yolks until smooth.4 large egg yolks
- Temper Eggs: Slowly drizzle some of the hot cream mixture into the yolks, whisking constantly. Repeat with several more spoonfuls of hot cream (this process slowly warms the eggs, so they don’t scramble). Then pour the tempered yolk mixture back into the saucepan.
- Cook Custard: Cook over medium-low heat, stirring constantly, for a just a few more seconds, until 170-175 degrees F (or the mixture thickens just slightly and coats the back of a spoon). Do not let it boil. Remove from heat and stir in vanilla extract.1 Tablespoon vanilla extract
- Strain the custard through a fine-mesh sieve into a clean container.
- Chill, covered, in refrigerator for at least 4 hours or ideally overnight.
- Churn cooled custard in an ice cream maker according to manufacturer’s instructions. Add mix-ins* during the last few minutes of churning, if desired.
- Freeze to set: Transfer to ice cream containers and freeze for at least 4 hours, until firm and scoopable.
Notes
- Nutella: Whisk 1 cup chocolate hazelnut spread into warm, strained base. Then chill and proceed as directed
- Chocolate Ice Cream
- Coffee Ice Cream: Add 1½ Tablespoons espresso powder to the saucepan in step 1. Then continue with the recipe as written.
- Berry Ice Cream: Stir in ½ cup berry sauce or fruit puree after the custard is chilled (before churning). I also like to layer berry sauce between two layers of ice cream after churning, when adding it to the ice cream containers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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