Vanilla Ice Cream
Easy vanilla ice cream made with only 5 ingredients. A basic custard base is all you need for this creamy ice cream.
This easy vanilla ice cream is luxuriously creamy and made with just five simple ingredients. The secret is a classic custard base—egg yolks, sugar, cream, and milk—gently cooked to achieve a rich, silky texture. You can use vanilla extract, paste, or a whole vanilla bean for depth of flavor.
A cooked custard mixture makes a rich and creamy ice cream. It isn’t difficult, but remember you will need a little more chilling time for a custard-based ice cream.
What You’ll Like About This Dish
Just five ingredients. No stabilizers or additives—only real, whole ingredients.
Rich and creamy. The custard base makes a smooth, scoopable ice cream.
Adaptable flavor. Use extract, paste, or real vanilla bean for your preferred taste.
Perfect base recipe. Add-ins and flavorings can be built on this easy foundation.
Ingredient Notes
- Heavy cream & half-and-half: The combination gives just the right fat content for creamy results.
- Granulated sugar: Sweetens the custard evenly and smoothly.
- Vanilla: Use 1 teaspoon extract, vanilla bean paste, or the seeds from a whole vanilla bean.
- Egg yolks: Provide richness and help emulsify the mixture for a smooth texture.
Steps to Make Vanilla Ice Cream
- Combine cream, half-and-half, sugar, and vanilla in a saucepan.
- Heat gently until it just begins to boil, stirring constantly.
- In a separate bowl, whisk the egg yolks. Temper with a bit of the hot mixture, then return to the saucepan.
- Cook the custard until thickened and nearly boiling.
- Strain into a bowl through a mesh sieve. Chill thoroughly.
- Churn in your ice cream maker according to the manufacturer’s instructions.
Tips for Creamy Homemade Ice Cream
- Temper the egg yolks slowly to avoid curdling—add hot cream gradually while whisking.
- Don’t skip the straining step—it removes any curdled bits for a silky result.
- Chill the base thoroughly before churning for best texture and faster freezing.
- Store the finished ice cream in an airtight container to avoid freezer burn.
Recipe Variations
- Vanilla bean version. Split a whole vanilla bean, scrape the seeds, and simmer both pod and seeds with the cream (remove pod before straining).
- Boozy vanilla. Add 1 tablespoon of bourbon or dark rum after churning for flavor and softer texture.
- Custard boost. Use 4 yolks instead of 3 for a richer finish.
- French vanilla. Use vanilla bean and more egg yolks for a deeper, custardy flavor.
- Add-ins. Fold in chocolate chips, crushed cookies, or fruit preserves just before freezing.
Serving Suggestions
- Serve in cones or bowls with fresh berries.
- Top with hot fudge, caramel, or fruit compote.
- Pair with pie, cobbler, or brownies.
- Layer into ice cream sandwiches or sundaes.
How to Store
Freeze: Transfer churned ice cream to a lidded container and freeze for at least 2 to 4 hours to firm up.
Shelf life: Best texture within 1 week, but keeps for up to 2 months. Be sure the lid is tight to prevent ice crystals.
Serving: Let sit at room temperature for 5 to 10 minutes before scooping for easier serving.
Vanilla Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 cup half-and-half
- 3/4 cup granulated sugar
- 1 vanilla bean, scraped, seeds reserved or 1 teaspoon vanilla
- 3 large egg yolks
Instructions
- In a medium saucepan, combine the cream, half-and-half, granulated sugar, and vanilla seeds or vanilla extract. Place the pan over medium heat and cook until it begins to boil, stirring constantly. Whisk about 1 cup of the hot mixture into the beaten egg yolks and then return yolk mixture to the saucepan, stirring constantly. Continue cooking, stirring, until it is almost boiling.
- Strain the custard mixture through a mesh sieve into a bowl.
- Cover the bowl and chill thoroughly.
- Freeze following your ice cream maker’s instructions.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
