Vanilla Ice Cream
Rich, creamy, and speckled with real vanilla bean, this homemade vanilla ice cream is a world away from store-bought. It uses a simple custard base of egg yolks, cream, and milk, churned until silky smooth. Perfect on its own, with warm pie, or as the base for sundaes.
For 8 servings
- prep · ~10 min
Infuse the milk and cream with vanilla.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and the scraped pods. Warm over medium heat, stirring occasionally, until the mixture is steaming and bubbles form around the edge—do not let it boil. Remove from heat, cover, and let steep for 30 minutes.
TIPThe longer you steep, the deeper the vanilla flavor. You can steep up to 1 hour off the heat. - mix · ~2 min
Temper the egg yolks.
In a large mixing bowl, whisk the egg yolks until smooth. Slowly ladle about 1 cup of the warm cream mixture into the yolks, whisking constantly to prevent curdling. Pour the warmed yolk mixture back into the saucepan with the remaining cream.
TIPPour the hot liquid in a thin, steady stream while whisking vigorously. This ensures a silky custard without scrambled eggs. - simmer · ~8 min
Cook the custard until thickened.
Place the saucepan over low heat. Cook, stirring continuously with a spatula, until the custard thickens enough to coat the back of a spoon and reaches 170-175°F on a thermometer. This takes about 5-8 minutes. Do not let it boil.
TIPDraw a line through the custard on the back of the spatula with your finger. If the line holds clean, it's ready. - other · ~240 min
Strain and chill the custard base.
Remove from heat and immediately pour the custard through a fine-mesh strainer into a clean mixing bowl. Discard the vanilla pods. Stir in the pinch of salt. Place the bowl in an ice bath and stir occasionally until cool, then cover and refrigerate for at least 4 hours or overnight.
TIPThe custard must be completely cold before churning. A warm base churns slowly and creates large ice crystals. - other · ~25 min
Churn the ice cream.
Pour the chilled custard into an ice cream maker. Churn according to the manufacturer's instructions until the mixture reaches a soft-serve consistency, about 20-25 minutes.
TIPIf you're adding mix-ins like chocolate chips or nuts, fold them in during the last 2 minutes of churning. - other · ~240 min
Freeze until firm.
Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Seal and freeze until firm, at least 4 hours.
TIPHomemade ice cream freezes harder than store-bought. Let it sit at room temperature for 5-10 minutes before scooping. - serve · ~5 min
Scoop and serve.
Let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or cones and serve.
TIPDip your ice cream scoop in warm water between scoops for perfectly round balls.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Steep the vanilla bean pods and seeds together for at least 30 minutes for a deeper, more complex vanilla flavor.
- 2Use a digital instant-read thermometer to precisely hit 170-175°F (77-80°C) for the custard—this ensures perfect thickness without scrambling.
- 3Always strain the cooked custard through a fine-mesh strainer to catch any cooked egg bits or vanilla pod fragments for a silky texture.
- 4Chill the custard base for a full 4 hours or overnight before churning; a thoroughly cold base freezes faster and yields smaller ice crystals.
- 5Press parchment paper directly onto the surface of the churned ice cream before freezing to prevent ice crystals from forming on top.
- 6Let the finished ice cream sit at room temperature for 5–10 minutes before scooping to soften it to a scoopable consistency.
Adapt it for your goals.
Chocolate
Add 4 ounces of finely chopped dark chocolate to the warm cream mixture after steeping, whisking until melted, for a rich chocolate custard base.
StrawberryStrawberry
Macerate 1 cup of diced strawberries with 2 tablespoons of sugar for 30 minutes, then puree and fold into the chilled custard just before churning.
Mint ChipMint Chip
Steep 1 cup of fresh mint leaves in the cream mixture for 30 minutes before straining, then stir in 1/2 cup of mini chocolate chips during the last 2 minutes of churning.
VeganVegan
Replace heavy cream and whole milk with full-fat coconut cream and unsweetened oat milk, and substitute 3 tablespoons of cornstarch mixed with water for the egg yolks to help thicken the base.
Reduced FatReduced-Fat
Use 1 cup of half-and-half and 1 cup of 2% milk instead of heavy cream and whole milk; the texture will be lighter and less rich but still creamy.
Why this is on our healthy list.
Rich in Calcium
Made with heavy cream, whole milk, and egg yolks, each serving provides a good source of calcium for strong bones and teeth.
High-Quality Protein
The egg yolks and dairy deliver complete proteins containing all essential amino acids, supporting muscle repair and satiety.
Contains Vitamin A
The egg yolks and cream are naturally rich in vitamin A, which supports healthy vision, immune function, and skin.
Frequently asked questions
This happens if the heat is too high or if you added the warm cream too quickly to the yolks. Stir constantly over low heat, and always temper the yolks slowly while whisking.
