Name: Vanilla Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups heavy cream, cold; 1 cup whole milk, cold; 3/4 cup granulated sugar; 6 large egg yolks, room temperature; 1 whole vanilla bean, split and scraped (or 1 tablespoon pure vanilla extract); 1/4 teaspoon fine sea salt

0 Shares

Welcome to the creamy, dreamy world of homemade vanilla ice cream, where we transform simple ingredients into frozen euphoria. While store-bought versions often taste like sweetened cardboard with a hint of nostalgia, this recipe delivers pure, unadulterated vanilla bliss that’ll make you question every tub you’ve ever purchased.

Why This Recipe Works

Uses real vanilla beans for intense, aromatic flavor that artificial extracts can only dream of.
Balances cream and milk for a luxuriously smooth texture without becoming overly heavy.
Incorporates a cooked custard base that prevents icy crystals, ensuring scoopable perfection.
Includes just enough sugar to sweeten without overpowering the delicate vanilla notes.
Chills thoroughly before churning, allowing flavors to meld and creating the ideal freezing environment.

Ingredients

2 cups heavy cream (cold, straight from the refrigerator)
1 cup whole milk (also cold, because we’re not savages)
3/4 cup granulated sugar (the sweet stuff that makes life worth living)
6 large egg yolks (room temperature, separated from their whites like a dramatic breakup)
1 whole vanilla bean (split and scraped, or 1 tablespoon pure vanilla extract if you’re in a pinch)
1/4 teaspoon fine sea salt (the secret weapon that makes everything taste better)

Equipment Needed

Ice cream maker (the star of the show, preferably with a frozen bowl)
Medium saucepan (for custard cooking adventures)
Whisk (your arm workout for the day)
Fine-mesh strainer (to catch any ambitious egg bits)
Mixing bowls (one large, one medium, because organization is key)
Plastic wrap (for hugging your custard to sleep)
Freezer-safe container with lid (ice cream’s final resting place)
Instant-read thermometer (optional but highly recommended for precision)

Instructions

Step 1: Prepare Your Vanilla Infusion

Grab that gorgeous vanilla bean and lay it flat on your cutting board. Using a sharp paring knife, split it lengthwise from tip to tip, like performing delicate surgery on a fragrant brown twig. Now comes the satisfying part: scrape out the tiny black seeds inside using the back of your knife. Those speckles are pure flavor gold! Combine the scraped seeds and the empty bean pod with the cold heavy cream and whole milk in your medium saucepan. Place this over medium-low heat and warm it gently until tiny bubbles form around the edges—this should take about 5-7 minutes. Don’t let it boil, or you’ll anger the dairy gods. Meanwhile, in a separate mixing bowl, whisk together the egg yolks, granulated sugar, and fine sea salt until the mixture turns pale yellow and slightly thickened, about 2-3 minutes of vigorous whisking. Tip: If you don’t have a vanilla bean, you can use 1 tablespoon of pure vanilla extract added after cooking the custard, but the bean provides a deeper, more complex flavor profile that’s worth the splurge.

Step 2: Temper the Eggs Like a Pro

This step requires the finesse of a bomb defusal expert. Slowly drizzle about 1/2 cup of the warm cream mixture into the egg yolk mixture while whisking constantly. This gradual introduction prevents the eggs from scrambling into sweet, vanilla-scented omelet bits—a culinary tragedy we must avoid. Once combined, pour the entire egg mixture back into the saucepan with the remaining cream. Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This magical moment occurs at around 170-175°F on an instant-read thermometer, typically after 8-10 minutes of patient stirring. You’ll know it’s ready when you can draw a line through the custard on the spoon and it holds its shape without running. Tip: Constant stirring is non-negotiable here; otherwise, you risk creating sweetened scrambled eggs, which belong in breakfast, not dessert.

Step 3: Strain and Chill for Maximum Creaminess

Immediately remove the custard from the heat and pour it through a fine-mesh strainer into a clean mixing bowl. This catches any stray egg bits or vanilla bean pod fragments, ensuring your ice cream is as smooth as a jazz musician’s solo. Press gently with a spatula to extract every last drop of creamy goodness. Discard the solids (or save the vanilla pod to make vanilla sugar—waste not, want not!). Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, like tucking it into a cozy blanket. Refrigerate for at least 4 hours, but ideally overnight. This chilling period allows the flavors to marry and the mixture to cool completely, which is crucial for proper churning. Tip: For faster chilling, place the bowl in an ice bath and stir occasionally until cold, about 30-45 minutes, but patience yields better flavor development.

Step 4: Churn It Into Frozen Glory

Retrieve your thoroughly chilled custard from the refrigerator—it should be around 40°F and taste like sweet, vanilla-infused heaven. Give it a quick stir to recombine any separation that may have occurred. Pour the custard into your ice cream maker, ensuring the bowl has been frozen for at least 24 hours if it’s the type that requires pre-freezing. Turn on the machine and let it work its magic for 20-25 minutes. You’ll witness the transformation from liquid to soft-serve consistency, thickening beautifully as air gets incorporated. The ice cream is ready when it holds its shape on a spoon but still looks creamy, not solid. Avoid over-churning, or it may become grainy. Tip: If using an ice cream maker with a built-in compressor, follow the manufacturer’s instructions, but the timing should be similar—watch for that soft-serve texture as your cue.

Step 5: Harden and Serve With Flair

Transfer the freshly churned ice cream to a freezer-safe container with a tight-fitting lid. Use a spatula to smooth the top, then press a piece of parchment paper directly onto the surface before sealing the lid—this extra barrier prevents ice crystals from forming. Freeze for at least 4-6 hours to firm up to scoopable perfection. When ready to serve, let the container sit at room temperature for 5-10 minutes to soften slightly, making scooping easier than convincing a toddler to share toys. Scoop into bowls or cones, and garnish with sprinkles, chocolate sauce, or fresh berries if you’re feeling fancy. Enjoy immediately, because homemade ice cream waits for no one! Tip: For best texture, consume within 2 weeks, though let’s be real—it’ll disappear much faster than that.

Tips and Tricks

For an ultra-smooth texture, consider adding 1 tablespoon of vodka or another neutral spirit to the custard before churning—alcohol doesn’t freeze, so it helps prevent ice crystals without affecting flavor. If you’re dairy-free, swap the heavy cream and whole milk for full-fat coconut milk, but note the flavor will be coconut-forward with vanilla notes. To intensify the vanilla, steep the bean in the cream mixture for an hour off the heat before proceeding with the recipe. For a lighter version, you can replace up to 1/2 cup of the heavy cream with additional whole milk, though the result will be less rich. Always use fresh, high-quality eggs since they’re not cooked to a temperature that kills bacteria—pasteurized eggs are a safe alternative if you’re concerned. Store your ice cream in the back of the freezer where temperatures are most consistent, avoiding the door where fluctuations occur. If you don’t have an ice cream maker, pour the chilled custard into a shallow pan, freeze for 2 hours, then blend in a food processor and refreeze, repeating once more for a similar effect.

Recipe Variations

Chocolate Swirl: After churning, layer the ice cream with 1/2 cup of warm chocolate fudge sauce in the container before freezing for a marbled effect.
Cookie Dough Delight: Fold in 1 cup of chopped edible cookie dough pieces during the last minute of churning for a nostalgic treat.
Berry Burst: Puree 1 cup of fresh strawberries or raspberries with 2 tablespoons of sugar, swirl it into the churned ice cream for a fruity twist.
Toasted Coconut: Replace 1 cup of heavy cream with canned coconut cream and fold in 1/2 cup of toasted coconut flakes after churning.
Espresso Infusion: Add 2 tablespoons of instant espresso powder to the warm cream mixture for a coffee-flavored upgrade that’ll perk up your taste buds.

Frequently Asked Questions

Q: Can I make this without an ice cream maker?
A: Absolutely! Pour the chilled custard into a shallow pan, freeze for 2 hours, then blend in a food processor until smooth. Repeat once more before transferring to a container for final freezing. It requires more effort but yields similar creamy results.

Q: Why did my ice cream turn out icy instead of creamy?
A: This usually happens if the custard wasn’t cooked to the proper thickness (170-175°F) or if it wasn’t chilled long enough before churning. Ensure you follow the temperature and time guidelines closely for best texture.

Q: How long does homemade vanilla ice cream last in the freezer?
A: For optimal flavor and texture, consume within 2 weeks. After that, it may develop ice crystals or lose its creamy consistency, though it’s still safe to eat if stored properly in an airtight container.

Q: Can I use vanilla extract instead of a vanilla bean?
A: Yes, substitute 1 tablespoon of pure vanilla extract added after cooking the custard. The flavor will be slightly different—more straightforward vanilla without the bean’s floral notes—but still delicious.

Q: Is it necessary to use egg yolks, or can I make an eggless version?
A: Egg yolks create a richer, smoother custard base, but you can make a Philadelphia-style ice cream by omitting them. Simply mix the cream, milk, sugar, and vanilla without cooking, then chill and churn for a quicker, though less creamy, result.

Summary

This homemade vanilla ice cream recipe delivers unparalleled creamy texture and deep flavor using real vanilla beans. With careful tempering, thorough chilling, and proper churning, you’ll create a frozen dessert that outshines any store-bought version. Customize it with endless variations for your perfect scoop!