Homemade Vanilla Ice Cream

This recipe for Homemade Vanilla Ice Cream is smooth, creamy and not too sweet. It features a rich, egg yolk custard base and is great in ice cream sandwiches, or on its own as a dessert.

What is the difference between ice cream vs. ice milk

The difference between ice cream and ice milk is that ice cream is made with heavy cream (with at least 10% milkfat).

Ice milk, on the other hand is made with milk and has a milkfat of less than 10%.

The texture of ice cream is undoubtedly more creamy and smooth than ice milk.

Why you'll love this recipe

This recipe for Vanilla Ice Cream is easy to make, as long as you have an ice cream machine or ice cream maker.

If you don't have an ice cream maker, I've got easy no-churn recipes using condensed milk below:

Pandan Ice Cream

Mini Egg Ice Cream

Black Sesame Ice Cream

It's not too sweet and has a rich, creamy and custard-y flavor.

The ice cream tastes way better than store-bought, without all those gums, preservatives and stabilizers.

Using homemade vanilla extract gives it an undeniable vanilla flavor.

It only takes 6 quality ingredients to make homemade vanilla ice cream.

Ingredients you'll need

• heavy whipping cream: also known as double cream; cold, with at least 36% milkfat (MF)
• egg yolks: large egg yolks give the ice cream its rich custard flavour
• granulated sugar: adds sweetness to the ice cream
• vanilla extract: use the highest quality vanilla extract for the best flavour;
• vanilla bean paste or vanilla pod: optional, but adds even more vanilla flavour with its tiny black specks
• fine sea salt: balances the sweetness
• whole milk: I recommend using whole dairy milk for rich flavour and not skim or 2% milk

How to make the ice cream

Pour the cold heavy cream into a large bowl or jar. Set aside (Step 1 below).

Separate 6 egg yolks from the egg whites and place the egg yolks into a heat-safe bowl (Step 2 below). (Refrigerate or freeze the egg whites for later use).

In a bowl, whisk together the egg yolks with sugar, vanilla extract, vanilla bean paste (if using), pinch of salt and set aside (Step 3 and 4 below).

Add the milk to a medium saucepan or pot and simmer over low heat until scalding hot (Step 5 below).

While whisking the egg mixture, gradually pour in the warmed milk (known as tempering the eggs) (Step 6 below).

Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready (Step 7 and 8 below).

Pour the custard mixture through a sieve into the cold heavy cream (Step 9 below).

Give the mixture a stir and cover with a lid/plastic wrap.

Place the ice cream mixture into the refrigerator to chill for at least 6-8 hours, or overnight.

The next day, churn the mixture according to your ice cream manufacturer's instructions.

Transfer the churned ice cream to an airtight container and place into the freezer.

Freeze the ice cream for at least 6-8 hours, or until firm.

How to serve

Scoop the Vanilla Ice Cream and serve in Homemade Ice Cream Waffle Cones, or simply in a bowl.

Place a scoop on a warm chocolate brownie.

Or try it on crumble or pie.

Add it to a root beer float, or Matcha Cream Soda.

Blend it with strawberry milk to create a milkshake.

Use the Vanilla Ice Cream base in Birthday Cake Ice Cream Sandwiches.

How to store

Keep the Vanilla Ice Cream in an airtight container in the freezer until ready to serve.

Flavour ideas and add ins

Have fun and customize the ice cream with additional flavours and mix-ins such as:

• chocolate: cocoa, chocolate chips
• sprinkles
• fruit: raspberry, strawberry, cherry, blueberry
• tea: matcha, hojicha
• candy: Kit Kat, Coffee Crisp, M&Ms, etc.
• cookies: Oreo
• brownies: cheesecake

Other ice cream recipes you may like

Be sure to check out these ice cream dessert recipes:

Birthday Cake Ice Cream Sandwiches

Cold Brew Lavender Ice Cream

Raspberry Ripple Ice Cream (No-Churn)

No-Churn Matcha Ice Cream

Matcha Ice Cream Sandwiches

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 8 votes

Vanilla Ice Cream

This recipe for Vanilla Ice Cream is smooth, creamy and not too sweet. It features a rich, egg yolk custard base and is great in ice cream sandwiches, or on its own as a dessert.

Prep Time10 mins

Cook Time10 mins

Chilling Time6 hrs

Total Time6 hrs 20 mins

Course: Dessert

Cuisine: American, Canadian

Servings: 12

Calories: 224kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

For key visual steps, refer to photos in the body of the post.

• 500 ml heavy whipping cream (at least 36% milkfat) cold
• 6 large egg yolks
• 120 g granulated sugar
• 2 teaspoon vanilla extract high-quality
• 1 teaspoon vanilla bean paste (or vanilla bean pod) optional
• pinch fine sea salt
• 250 ml whole milk

Cook ModePrevent your screen from going dark

Instructions

• Pour the cold heavy cream into a large bowl or jar. Set aside.
• Separate 6 egg yolks from the egg whites and place the egg yolks into a heat-safe bowl. (Refrigerate or freeze the egg whites for later use).
• In a bowl, whisk together the egg yolks with sugar, vanilla extract, vanilla bean paste (if using), pinch of salt and set aside.
• Add the milk to a medium saucepan or pot and simmer over low heat until scalding hot.
• While whisking the egg mixture, gradually pour in the warmed milk (known as tempering the eggs).
• Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready.
• Pour the ice cream mixture through a sieve into the cold heavy cream.
• Give the mixture a stir and cover with a lid/plastic wrap.
• Place into the refrigerator to chill for at least 6-8 hours, or overnight.
• The next day, churn the ice cream according to your ice cream manufacturer's instructions.
• Transfer the churned ice cream to an airtight container and place into the freezer.
• Freeze the ice cream for at least 6-8 hours, or until firm.

Nutrition

Calories: 224kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 142mg | Sodium: 24mg | Potassium: 83mg | Sugar: 12g | Vitamin A: 774IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 0.3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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