
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

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.