This easy vanilla ice cream is rich and creamy, made from a short list of wholesome ingredients. A custard base gives a classic old-fashioned texture — smooth, silky, and bursting with vanilla. Choose vanilla extract, vanilla paste, or a whole vanilla bean depending on how intense you want the flavor.
Custard-style ice cream requires a bit more time because the base must chill thoroughly before churning, but the steps are straightforward and the results are worth it. Once frozen, this classic vanilla is delicious on its own or served with pies, cobblers, crisps, brownies, and other desserts.
What You’ll Like About This Dish
Minimal ingredients. No stabilizers or additives — just real dairy, eggs, sugar, and vanilla.
Luxurious texture. The custard base yields a rich, scoopable ice cream.
Flexible flavoring. Use extract, paste, or a vanilla bean to suit your preference.
Great base recipe. It’s easy to add mix-ins or variations to customize the flavor.
Ingredient Notes
- Heavy cream & half-and-half: This blend provides the fat needed for a creamy mouthfeel without being overly heavy.
- Granulated sugar: Dissolves evenly into the custard and balances the dairy flavors.
- Vanilla: Use 1 teaspoon vanilla extract or paste, or scrape the seeds from a whole vanilla bean for the most aromatic result.
- Egg yolks: Add richness and help emulsify the custard for a smooth, stable texture.
Steps to Make Vanilla Ice Cream
- Combine the cream, half-and-half, sugar, and vanilla in a saucepan.
- Warm gently over medium heat, stirring, until the mixture steams and small bubbles form at the edges.
- Whisk the egg yolks in a separate bowl. Temper them by whisking in a small amount of the hot cream, then return the yolks to the saucepan.
- Cook the custard over medium-low, stirring constantly, until it thickens enough to coat the back of a spoon and reaches about 175°F–180°F. Do not boil.
- Strain the custard through a fine mesh sieve into a clean bowl, pressing any vanilla seeds through if needed. Cover the surface with plastic wrap and chill thoroughly.
- Churn in an ice cream maker according to the manufacturer’s directions, then transfer to a lidded container and freeze until firm if desired.
Tips for Creamy Homemade Ice Cream
- Temper the yolks slowly with hot cream to prevent scrambling.
- Always strain the custard to remove any cooked egg bits for a silky base.
- Fully chill the custard before churning for a better texture and quicker freezing time.
- Store in an airtight container to prevent ice crystals and maintain flavor.
Recipe Variations
- Vanilla bean version. Split and scrape a whole vanilla bean, simmer pod and seeds with the cream, and remove the pod before straining.
- Boozy vanilla. Stir in 1 tablespoon bourbon or dark rum after churning for added depth and a slightly softer texture.
- Custard boost. Use four yolks instead of three for a more intensely rich, custardy ice cream.
- French vanilla. Increase the egg yolks and use real vanilla bean for a deeper custard flavor.
- Add-ins. Fold in chocolate chips, cookie crumbs, or fruit preserves just before the final freeze.
Serving Suggestions
- Serve in cones or bowls with fresh berries for a bright contrast.
- Top with warm sauces such as hot fudge, caramel, or a simple fruit compote.
- Pair with pie, cobbler, or fudgy brownies for classic dessert combinations.
- Layer into ice cream sandwiches, sundaes, or parfaits for variety.
How to Store
Freeze: Transfer churned ice cream to a lidded, freezer-safe container and freeze for 2–4 hours to firm up.
Shelf life: For best texture, enjoy within one week; it will keep up to two months if tightly sealed to minimize ice crystal formation.
Serving: Let the container sit at room temperature for 5–10 minutes before scooping to make serving easier.
Vanilla Ice Cream
Diana Rattray
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Ingredients
- 3 large egg yolks
- Pinch of salt
- 1 ½ cups heavy cream
- 1 cup half-and-half
- ¾ cup granulated sugar
- 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract or vanilla bean paste
Recommended Equipment
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Fine mesh sieve
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Ice cream maker
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Mixing bowls
Instructions
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Whisk the egg yolks and a pinch of salt in a medium bowl and set aside.
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In a saucepan, combine the heavy cream, half-and-half, and sugar. If using a vanilla bean, split it, scrape the seeds into the milk, and add the pod. Heat until the mixture steams and small bubbles form at the edge.
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Whisk about 1 cup of the hot cream into the yolks to temper them, then return the yolk mixture to the pan. Cook over medium-low, stirring constantly, until the custard thickens slightly and reaches about 175°F–180°F. Avoid boiling.
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Strain the custard through a medium-mesh sieve into a clean bowl to remove any cooked egg and the vanilla pod. If you didn’t use a bean, stir in the vanilla extract or paste now.
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Press plastic wrap directly onto the surface, then refrigerate until completely chilled, about 2–3 hours. To cool faster, set the bowl in an ice water bath and stir occasionally.
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Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions. Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze 2–4 hours until firm enough to scoop.
Nutrition
Disclaimer:
Nutrition facts are estimates provided by a third-party tool and may vary based on brands, measurements, and serving sizes. Use them as a guideline rather than an exact value.