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This easy vanilla ice cream is rich, creamy, and made with just a handful of simple ingredients. The custard base gives it that old-fashioned texture—smooth, silky, and full of vanilla flavor. Use vanilla extract, vanilla paste, or a whole vanilla bean, depending on what you have and how deep you want the flavor to be.
Custard-based ice cream takes a little extra time because the mixture needs to chill well before churning, but the method is simple and well worth it. Once it’s frozen, you’ll have a classic vanilla ice cream that’s perfect on its own or alongside pies, cobblers, crisps, brownies, and other desserts.
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
- 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
Instructions
- Whisk the egg yolks and salt in a medium bowl and set them aside.3 large egg yolks | Pinch of salt
- In a medium saucepan, combine the cream, half-and-half, and granulated sugar. If using a vanilla bean, split it in half lengthwise and scrape the seeds into the mixture, then add the scraped pod (if using vanilla bean paste or extract, they will be added later). Place the pan over medium heat and cook until it begins to steam and small bubbles appear around the edge of the pan.1 1/2 cups heavy cream | 1 cup half-and-half | 3/4 cup granulated sugar | 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract or vanilla bean paste
- Whisk about 1 cup of the hot mixture into the beaten egg yolks and then return the yolk mixture to the saucepan, stirring constantly. Reduce the heat to medium-low and continue cooking, stirring constantly, until the custard thickens slightly, coats the back of a spoon, and reaches 175°F to 180°F. Do not let it boil.
- Pour the custard through a medium-mesh strainer into a clean bowl. This will catch any bits of cooked egg and the large vanilla pod, but allow the tiny vanilla seeds to pass through into your ice cream base. If seeds get stuck, use a spatula to press them through the mesh. If you did not use a vanilla bean, add the vanilla bean paste or extract and stir to blend.
- Place a sheet of plastic wrap directly on the custard, then cover the bowl. Refrigerate for 2 to 3 hours or until completely chilled.
- Churn the chilled custard according to your ice cream maker’s instructions. Serve right away for a soft-serve texture, or transfer to a freezer-safe container and freeze for 2 to 4 hours, or until firm enough to scoop.
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.
