How to make the BEST Vanilla Ice Cream Recipe (So Easy!)

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hero: creamy vanilla ice cream scoops in a white bowl with fresh vanilla beans beside it, photorealistic, natural soft window light, no text
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There’s nothing quite like homemade vanilla ice cream on a warm summer day, and I’m thrilled to share my tried-and-true recipe that delivers the most luxurious, creamy results every single time. This vanilla ice cream recipe is so easy to make with an ice cream maker, and the flavor is absolutely unbeatable compared to store-bought versions. What makes this recipe truly special is the combination of real vanilla beans and vanilla extract, which creates that deep, authentic vanilla flavor you’ve been craving.

I’ve been making this recipe for years, and it never fails to impress family and friends. The secret to the best vanilla ice cream is using high-quality ingredients and giving your custard base enough time to chill properly before churning. This simple vanilla ice cream recipe uses a classic custard base made with egg yolks, sugar, heavy cream, and whole milk. Don’t be intimidated by the custard-making process—it’s actually quite straightforward, and I’ll walk you through every step to ensure your success.

What I absolutely love about this vanilla ice cream recipe is how versatile it is. You can enjoy it on its own, use it as a base for other flavors, or serve it alongside your favorite desserts. I like to pair mine with warm desserts or fresh fruit. The beauty of making ice cream at home is that you control the sweetness level and texture, creating something that’s perfectly tailored to your preferences.

This recipe makes about one quart of ice cream, which serves approximately six to eight people depending on portion size. The prep work takes about fifteen minutes, and then you’ll need to chill the custard for at least four hours or overnight for best results. Once your base is properly chilled, the actual churning time in an ice cream maker typically takes twenty to thirty minutes, depending on your machine.

I recommend investing in a quality ice cream maker if you plan to make homemade ice cream regularly. There are several types available—from simple hand-crank models to electric machines with built-in freezers. For this vanilla ice cream recipe, any standard ice cream maker will work beautifully. The key is following the manufacturer’s instructions for your specific machine.

One of my favorite things about this homemade vanilla ice cream is that you can customize it to suit your taste preferences. Some people prefer a richer ice cream with more egg yolks, while others like a lighter version. I’ve created this recipe to strike the perfect balance between richness and smoothness. If you want an even creamier texture, you can add a tablespoon of cornstarch to the custard base before cooking, which helps prevent ice crystals from forming.

When selecting your vanilla, I highly recommend using vanilla bean paste or real vanilla beans rather than relying solely on extract. The tiny black specks from real vanilla beans add visual appeal and authentic flavor that pure extract alone cannot provide. You can find vanilla bean paste at most specialty grocery stores or online. It’s a worthwhile investment for making truly exceptional homemade ice cream.

This vanilla ice cream recipe is perfect for summer entertaining, and it’s so much easier than you might think. The custard base can be made a day ahead, which makes the process even more convenient when you’re hosting guests. Simply prepare the base, chill it overnight, and then churn it just before serving for the freshest, most delicious results.

I also love that this recipe uses a gentle cooking method that doesn’t require an instant-read thermometer, though you’re welcome to use one if you prefer. The key is cooking the custard slowly over medium heat while stirring constantly until it reaches about 160 degrees Fahrenheit, which pasteurizes the eggs and creates a safe, creamy base. Check out this guide to working with cream for more tips on handling dairy ingredients.

Once your ice cream has finished churning, you can eat it soft-serve style right away, or transfer it to a container and freeze it for a firmer texture. If you freeze it, just remember to let it sit at room temperature for five to ten minutes before scooping for the easiest serving experience. This vanilla ice cream recipe stores beautifully in the freezer for up to two weeks, though I guarantee it won’t last that long!

For serving suggestions, consider pairing this vanilla ice cream with other desserts or fresh toppings. I love serving it with fresh berries, homemade pie, or warm fruit compote. You can also create fun ice cream sandwiches using your favorite cookies, or use this as a base for a decadent ice cream float.

The beauty of homemade vanilla ice cream is that once you master this basic recipe, you can experiment with flavor variations. Try adding espresso powder for vanilla coffee ice cream, cinnamon for a spiced version, or even a pinch of sea salt for salted vanilla. The possibilities are truly endless, and your homemade ice cream maker will become your favorite kitchen appliance.

Making homemade vanilla ice cream from scratch is an incredibly rewarding experience that yields restaurant-quality results. This recipe has been perfected over countless batches, and I’m confident it will become your go-to vanilla ice cream recipe. The combination of quality ingredients, proper technique, and a little bit of patience creates the most delicious, creamy vanilla ice cream you’ve ever tasted. Ready to get started? Let’s make some magic happen in your kitchen!

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
4 hours 35 minutes (includes chilling time)
Servings
6-8 servings (about 1 quart)

Ingredients

  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla bean paste or 1 vanilla bean, split and scraped
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon cornstarch (optional, for smoother texture)
process: pouring hot cream into egg yolks while whisking, photorealistic, bright kitchen lighting, no text

Instructions

  1. Pour 1 cup of heavy cream and the whole milk into a medium saucepan. If using a whole vanilla bean instead of paste, add the split bean and scraped seeds to the milk mixture at this time.
  2. Heat the cream and milk mixture over medium heat, stirring occasionally, until it’s steaming and small bubbles appear around the edges (do not let it boil).
  3. While the cream heats, whisk together the egg yolks, sugar, and salt in a medium bowl until the mixture is pale and creamy, about 2-3 minutes of whisking.
  4. Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly. This step is crucial to temper the eggs and prevent them from scrambling.
  5. Pour the tempered egg mixture back into the saucepan with the remaining hot cream, whisking constantly to combine thoroughly.
  6. Continue cooking the custard over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it reaches 160°F on an instant-read thermometer or coats the back of a spoon (about 5-7 minutes). The mixture should be noticeably thicker and steaming.
  7. Remove the saucepan from heat and stir in the vanilla bean paste (if not using a whole bean) and vanilla extract, mixing until fully combined.
  8. Pour the hot custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits and the vanilla bean pod if used. This step ensures a perfectly smooth ice cream.
  9. Stir in the remaining 1 cup of cold heavy cream to stop the cooking process and cool the mixture slightly.
  10. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the custard is completely chilled. The colder your base, the better your ice cream will freeze.
  11. Once chilled, give your custard a quick stir to ensure it’s well combined, then pour it into your ice cream maker according to the manufacturer’s instructions.
  12. Churn the mixture for 20-30 minutes until it reaches a soft-serve consistency with a thick, creamy texture.
  13. Serve immediately for soft-serve style ice cream, or transfer to an airtight container and freeze for 2-3 hours for a firmer scoopable texture.
  14. Before serving frozen ice cream, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
detail: close-up of smooth vanilla ice cream with black vanilla bean specks visible, photorealistic, natural light, no text

Pro Tips

• This recipe uses a custard-based method that’s cooked on the stovetop, which pasteurizes the eggs and creates an incredibly creamy texture. • Vanilla bean paste is available at most specialty grocery stores and online retailers; it provides superior flavor and those desirable little black specks throughout your ice cream. • For best results, make sure your ice cream maker bowl is frozen according to your machine’s instructions before churning. • If your ice cream maker has a built-in freezer, allow it to prechill for the time specified in your manual, typically 20-30 minutes. • The cornstarch addition is optional but highly recommended as it helps prevent large ice crystals from forming and creates a smoother mouthfeel. • Room temperature eggs are easier to whisk and incorporate smoothly into the cream mixture, so consider removing them from the refrigerator about 30 minutes before starting. • Never skip the straining step—it removes any overcooked egg particles and ensures silky smooth ice cream every time. • Store finished ice cream in an airtight container to prevent freezer burn and off-flavors from developing. • Homemade ice cream is best enjoyed within two weeks of making, though the flavor and texture are most optimal within the first week. • If your ice cream seems too soft after churning, place it in the freezer for an additional 2-3 hours to reach your desired firmness. • For a lighter version, substitute half the heavy cream with Greek yogurt, which adds tanginess and reduces fat content slightly. • The vanilla extract should always be added after cooking to preserve its delicate flavor compounds. • If you don’t have an ice cream maker, you can freeze this custard in a shallow dish and stir it every 30 minutes for about 3-4 hours, though the texture won’t be quite as smooth. • For a dairy-free version, substitute heavy cream with full-fat coconut cream and milk with coconut milk, though the flavor profile will be slightly different. • Make sure all equipment—bowls, spoons, and ice cream maker components—is impeccably clean to prevent any off-flavors.

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