Classic Vanilla Ice Cream

Category: Sweet Treats to Satisfy Any Craving

This classic vanilla ice cream is decadently rich and ultra-creamy thanks to a custard base of egg yolks, cream, and whole milk. Enhanced with pure vanilla extract or real vanilla bean, it’s smooth and flavorful with a luxurious mouthfeel and no artificial fillers. The base is carefully cooked and cooled, then churned for a silky texture. Enjoy it on its own, or as the perfect pairing for desserts like brownies, pies, or fresh fruit. This versatile frozen treat adapts well to flavor add-ins like chocolate, strawberry, or coffee, making it a timeless favorite at home.

Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Fri, 30 May 2025 12:28:31 GMT
Bowl of ice cream with berries. Save
Bowl of ice cream with berries. | recipesfoodyummy.com

This classic vanilla ice cream is pure indulgence—creamy, smooth, and full of natural vanilla flavor. With just five simple ingredients, there are no gums or artificial fillers, making it the ultimate treat for both special occasions and weeknight cravings at home.

When I first tried making this at home, I realized how much more luxurious and fragrant homemade ice cream is than anything from the store. Now it is the gold standard in my family and disappears fast each summer.

Ingredients

  • Heavy cream: brings ultra-rich body and that signature creamy finish look for at least 35 percent fat on the label
  • Whole milk: balances the richness and keeps things from getting too dense avoid ultra-pasteurized if possible for better flavor
  • Granulated sugar: sweetens and helps keep the ice cream smooth use a fine grain for easy blending
  • Large egg yolks: add silkiness and help emulsify the mix only use very fresh eggs for the best results
  • Pure vanilla extract or the seeds from a quality vanilla bean: deliver deep floral flavor choose real vanilla not imitation

Step-by-Step Instructions

Make the Custard Base:
Gently heat the milk and half the cream in a saucepan over medium heat just until the mixture is warm and steamy but not boiling The goal is to dissolve the sugar later and start infusing the dairy with vanilla
Whisk the Egg Yolks and Sugar:
In a mixing bowl whisk the egg yolks and sugar vigorously until the mixture becomes pale and thick This step is important for dissolving the sugar and creating a creamy custard
Temper the Eggs:
Slowly pour the hot milk mixture into the yolks while whisking constantly This gradually warms the eggs so they do not scramble
Cook the Custard:
Return everything to the saucepan and set it over low heat Stir constantly with a spatula scraping the bottom and sides until the custard thickens just enough to coat the back of a spoon Check for a silky texture and do not let it bubble
Strain and Cool:
Pour the custard through a fine mesh sieve into a clean bowl This removes any bits of cooked egg Stir in the remaining cream and your vanilla Cool to room temperature then chill the mix in the fridge at least four hours or overnight for maximum flavor
Churn the Ice Cream:
Once cold pour the custard into your ice cream maker and churn until it is thick and softly frozen at least twenty minutes depending on your machine
Freeze for a Firmer Scoop:
Transfer the churned ice cream to an airtight container and press plastic wrap directly on the surface Freeze for two to four hours to reach that perfect scoopable texture
A bowl of ice cream with chocolate sauce and raspberries. Save
A bowl of ice cream with chocolate sauce and raspberries. | recipesfoodyummy.com

Homemade vanilla ice cream was my childhood birthday wish every year The scent of vanilla wafting from the kitchen always brings me right back to summer days and sticky faces at the dinner table

Storage Tips

Keep your ice cream in a tightly sealed container in the freezer Press plastic wrap directly on top before sealing the lid to block air and prevent ice crystals For best flavor enjoy within two weeks

Ingredient Substitutions

If out of whole milk increase the heavy cream slightly but the ice cream will be more decadent Use the best vanilla you can find either extract or a real bean For dairy-free try coconut cream with almond or oat milk but the texture changes

Serving Suggestions

Savor a classic scoop in a cone or bowl Dress it up with warm brownies berry compote or a drizzle of caramel For celebrations serve alongside fruit pies or baked peaches

Favorite Variations

For chocolate ice cream melt quality dark chocolate into the warm custard before chilling For fruit versions stir in puréed strawberries or peaches after the mixture is well chilled You can also whisk in instant espresso during the heating step for a hint of coffee

Recipe FAQs

→ Can I omit the egg yolks?

Yes, egg yolks can be left out, but the final texture will be less rich and creamy. Consider substituting a bit more cream to compensate. The result will resemble a lighter, Philadelphia-style ice cream.

→ Can this be made dairy-free?

For a dairy-free version, substitute coconut cream for heavy cream and almond or oat milk for whole milk. Taste and texture will vary, but the frozen treat will still be enjoyable.

→ Is an ice cream maker necessary?

While an ice cream maker gives the smoothest texture, you can freeze the mixture in a shallow dish, stirring every 30 minutes for a few hours, to break up ice crystals and mimic churning.

→ How can I add other flavors?

Mix in melted chocolate, pureed fruit, or dissolved espresso powder after preparing the custard base and before churning for delicious variations like chocolate, strawberry, or coffee.

→ How do I prevent ice crystals during storage?

Press plastic wrap directly onto the surface before sealing in an airtight container. This minimizes air exposure and keeps texture smooth in the freezer.

Classic Vanilla Ice Cream

Ultra-creamy, decadent vanilla ice cream with pure flavor and silky texture, inspired by Haagen-Dazs.

Prep Time
30 mins
Cooking Time
15 mins
Total Duration
45 mins
By: Loura

Recipe Type: Desserts

Skill Level: Intermediate

Cuisine: American

Portions Yielded: 8 Serving Size (1 quart (1 liter))

Dietary Preferences: Vegetarian, Gluten-Free

What You'll Need

→ Dairy

01 480 ml heavy cream (35% fat), divided
02 240 ml whole milk

→ Sweetener

03 150 g granulated sugar

→ Eggs

04 4 large egg yolks

→ Flavoring

05 1 tablespoon pure vanilla extract or seeds from 1 vanilla bean

Steps To Follow

Step 01

In a saucepan, heat whole milk and 240 ml of the heavy cream over medium heat until warm, avoiding boiling.

Step 02

Whisk egg yolks with granulated sugar in a separate bowl until the mixture is pale and thick.

Step 03

Gradually pour the warm milk and cream into the yolk mixture, whisking constantly to combine without curdling.

Step 04

Return the blend to the saucepan and cook on low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (77–80°C).

Step 05

Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the remaining 240 ml heavy cream and vanilla extract or seeds.

Step 06

Allow the custard to cool to room temperature, then cover and refrigerate for a minimum of 4 hours or overnight.

Step 07

Pour the thoroughly chilled mixture into an ice cream maker and churn according to manufacturer's guidelines, typically 20–25 minutes.

Step 08

Transfer the churned ice cream to an airtight container and freeze for 2–4 hours to achieve optimal firmness before serving.

Notes and Tips

  1. For enriched chocolate, whisk ¾ cup melted dark chocolate into the chilled base before churning.
  2. To make strawberry variation, blend in 240 g puréed fresh strawberries after cooling and before churning.
  3. For a coffee version, dissolve 1 tablespoon instant espresso powder when heating milk and cream.
  4. Store in the freezer up to 2 weeks; press plastic wrap directly onto the surface to prevent ice crystals.
  5. Serve in a bowl or cone with optional toppings such as caramel, nuts, or fresh fruit.

Required Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • Fine-mesh sieve
  • Ice cream maker
  • Airtight freezer container

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains milk and cream (dairy).
  • Contains eggs.

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 290
  • Fats: 20 g
  • Carbohydrates: 22 g
  • Proteins: 4 g