Vanilla Ice Cream Recipe (Base recipe with variation ideas!)
Our homemade Vanilla Ice Cream is easy to make with just 5 ingredients, and has the perfect rich vanilla flavor and texture. Use it as a base for tons of ice cream flavors!
Servings: 12 servings
Calories: 184kcal
Cost: 5
Recipe Link
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* , 1/4 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
Yield: About 1 1/2 quarts (12 servings). Serving Size: 1/2 cup.
Corn Syrup: If not using corn syrup, I suggest increasing cream to 2 cups and reduce milk to 1 cup. You still get 3 total cups dairy but the extra cream will help with the creaminess texture of the ice cream.
Ice Cream Containers
Ice Cream Maker: I love this Cuisinart Ice cream Maker, or if you have a Kitchen Aid Mixer, I also love this simple ice cream bowl attachment.
Mix-ins Ideas: Chopped cookies, brownies, crushed oreos, edible cookie dough pieces etc. Fold them in after churning.
Flavor Variations:
- 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
Calories: 184kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 73mg | Potassium: 82mg | Sugar: 14g | Vitamin A: 573IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 0.2mg
