Name: Homemade Vanilla Ice Cream
Prep time: 10 min
Cook time: 15 min
Total time: 745 min
Ingredients: 2 cups heavy cream; 1 cup whole milk; 5 large egg yolks; 1 cup granulated sugar; ¼ teaspoon salt; 1 tablespoon vanilla extract

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Rich, creamy, and made with a real egg custard, this homemade vanilla ice cream is anything but plain. It has a smooth, scoopable texture and plenty of real vanilla flavor in every bite.

Close-up of vanilla ice cream scoops with colorful sprinkles.

Vanilla ice cream gets a bad reputation for being boring, but this version has plenty of vanilla flavor and a smooth, scoopable texture similar to old-fashioned ice cream shop ice cream.

I love serving it over a warm dessert, like my easy apple crisp, warm chocolate chip cookies, or cinnamon roll peach cobbler. Cold ice cream with a warm fruit dessert is one of my favorite combinations.

You’ll need an ice cream maker for this recipe. Most machines require the bowl or canister to be frozen several hours ahead of time, so check the manufacturer’s instructions and prepare it the night before.

For another custard-style flavor made in the ice cream maker, try my brown sugar peach ice cream with caramelized peaches.

Stirring the Custard Until It Coats a Spoon

Combine the heavy cream, whole milk, egg yolks, sugar, and salt in a saucepan. Cook over low-medium heat, stirring constantly, and do not let the mixture boil.

Full-fat dairy works best here. Heavy cream and whole milk create a rich, smooth texture, while lower-fat milk and dairy-free alternatives may make the ice cream icier.

You can replace the granulated sugar with honey or agave, but the sweetener may change the final texture, flavor, and how firmly the ice cream freezes.

Cook the custard for 8 to 10 minutes, until it thickens slightly and coats the back of a spoon. Run your finger through the custard on the spoon.

If the line holds without immediately filling back in, it’s ready. It should be about as thick as heavy cream or a thin pudding.

Remove the pan from the heat and stir in the vanilla extract. You can also use the seeds from 1 vanilla bean or 1 to 1 ½ teaspoons of vanilla bean paste.

Egg yolks whisked into the warm cream mixture.

Straining and Cooling the Custard

Pour the custard through a fine mesh strainer into a heat-safe bowl. This catches any small bits of cooked egg and gives the ice cream base a smoother texture.

Place the bowl into a larger bowl filled with ice and let the custard cool for 30 minutes to 1 hour. The ice bath speeds things up, but you can skip it and let the custard to cool longer at room temperature if you’d rather do that.

Once the custard has cooled considerably, press plastic wrap directly against the surface to prevent a skin from forming. Refrigerate it for 2 to 4 hours, or until completely cold. It should have a thin, pudding-like consistency.

Vanilla custard mixture being strained into a measuring cup.

Don’t Walk Away While the Custard Cooks

Stay close to the stove and keep stirring while the custard cooks. Egg yolks can scramble quickly if the heat gets too high.

If you notice small flecks forming or the custard starts to look grainy, remove the pan from the heat immediately. Keeping the temperature low and stirring constantly are the best ways to maintain a smooth texture.

Churning and Freezing the Ice Cream

Pour the chilled custard into the prepared ice cream maker and churn according to the manufacturer’s instructions. It should be slightly firmer than soft serve when it’s finished churning.

Transfer the ice cream to a freezer-safe container and freeze until firm. Ours usually takes 8 to 10 hours.

Serve it on its own or add warm hot fudge, caramel sauce, sprinkles, or your favorite toppings. It’s also fantastic sandwiched two two chocolate cookies for homemade ice cream sandwiches. Or, spoon the ice cream over warm sourdough brownies for an easy brownie sundae.