Making homemade ice cream is easier than you think, and the results are absolutely divine! There’s something so special about creating your own frozen dessert from scratch—it’s a labor of love that yields creamy, dreamy perfection every single time. This classic vanilla bean ice cream recipe is the foundation for countless flavor variations, and once you master this technique, you’ll be churning out batches like a professional in no time.
I’ve been making ice cream for years, and I can tell you that the secret to the best results lies in three key things: quality ingredients, proper chilling, and using an ice cream maker. While you can certainly make no-churn versions, an ice cream maker takes the guesswork out of the equation and gives you that perfect scoopable texture that’s neither too hard nor too soft. The machine does all the churning work for you, incorporating air and preventing ice crystals from forming, which is what gives premium ice cream its luxuriously smooth consistency.
This recipe uses a simple custard base made with egg yolks, sugar, and heavy cream—it’s the traditional method that produces restaurant-quality results. The vanilla beans add incredible depth of flavor, though you can absolutely use vanilla extract if you prefer. I love making this in the summer when I have guests over, because it feels like such a treat, but honestly, homemade ice cream is welcome any time of year.
What I adore most about making ice cream at home is that you control exactly what goes into it. No mysterious additives, no artificial flavors, just pure, simple ingredients that you can pronounce. Plus, the aroma while it’s churning is absolutely intoxicating! Your kitchen will smell like a luxury ice cream parlor, and everyone will want to know your secret.
If you’re new to ice cream making, don’t be intimidated. This recipe walks you through every single step, and I promise you’ll have beautiful, creamy ice cream ready to enjoy in just a few hours. Serve it alongside your favorite desserts, like a slice of decadent cake, or simply enjoy it on its own in a pretty bowl. You might also love pairing it with rich dessert sauces, or making sundaes with interesting toppings.
For more inspiration on frozen desserts and techniques, check out Bon Appétit’s ice cream collection or Serious Eats’ comprehensive ice cream guide. You can also explore New York Times’ ice cream recipes for even more creative variations. Once you master this base recipe, you’ll be ready to experiment with flavor combinations and unique additions that will make your homemade ice cream the talk of the town.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split lengthwise and seeds scraped
- 5 large egg yolks
- 3/4 cup granulated sugar
- Pinch of sea salt
- 1 teaspoon vanilla extract (optional, for extra flavor)
Instructions
- Pour the heavy cream and whole milk into a medium saucepan. Scrape the vanilla bean seeds into the milk mixture and add the vanilla bean pod as well. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges—do not boil. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
- While the cream mixture is steeping, place the egg yolks and granulated sugar in a medium bowl. Whisk together until the mixture is pale, thick, and ribbony—this should take about 3-4 minutes of whisking. This step is crucial as it aerates the yolks and helps create a smooth custard.
- Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly and vigorously. This tempering process is essential—by adding the hot cream slowly while whisking, you’re gradually raising the temperature of the eggs without scrambling them. Continue whisking until the mixture is smooth and well combined.
- Pour the custard mixture back into the saucepan and place it over medium heat. Cook, stirring frequently with a rubber spatula, until the mixture reaches 170°F on an instant-read thermometer or until it coats the back of the spatula and a line drawn through it stays put—this should take about 8-12 minutes. Do not let it boil.
- Remove from heat and stir in the sea salt and vanilla extract if using. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod. This step ensures a perfectly smooth ice cream base.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time is non-negotiable—it allows the custard to fully cool and helps develop flavor. A cold base churns better and produces creamier ice cream.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes. The ice cream should look like soft-serve when it’s finished churning.
- Transfer the churned ice cream to a freezer-safe container, cover it with plastic wrap and then a lid, and freeze for at least 2 hours until firm enough to scoop.
- Scoop and serve immediately for soft-serve consistency, or let it sit at room temperature for 5 minutes before scooping if it’s been frozen solid for several hours. Enjoy!
Pro Tips
Temperature is everything: Use an instant-read thermometer to ensure your custard reaches 170°F for food safety. This pasteurizes the eggs without overcooking the custard. Never skip the chilling step—cold custard churns more efficiently and produces silkier results.
Flavor variations are endless: Once you master this base recipe, try adding 2 tablespoons of espresso powder for coffee ice cream, or steep 1 cup of fresh strawberries in the hot cream mixture for strawberry. You can also add 1/2 teaspoon of almond extract, 1 tablespoon of rum or bourbon, or swirl in homemade jam before the final hour of freezing.
Storage and serving tips: Homemade ice cream keeps for about 2 weeks in the freezer when stored in an airtight container. To prevent ice crystals from forming, press plastic wrap directly onto the surface before covering with the lid. For the creamiest scoops, let the ice cream sit at room temperature for 5-10 minutes before serving—this is called tempering and makes scooping so much easier.
Common mistakes to avoid: Don’t skip straining the custard—this removes any bits of scrambled egg and creates the smoothest texture. Don’t rush the chilling time; this is when flavor develops and the base reaches the ideal temperature for churning. Avoid overfilling your ice cream maker—most machines work best when the bowl is only two-thirds full, as the mixture needs room to expand as it churns and incorporates air.
Make ahead strategy: This recipe is perfect for entertaining because you can make the custard 1-2 days in advance, then churn it fresh on serving day. The ice cream itself can be made up to 2 weeks ahead, so you can prepare a batch for weekend gatherings without last-minute stress.
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