If you’re a fan of smooth, creamy, and irresistibly fragrant desserts, this Classic Vanilla Ice Cream Recipe is an absolute must-try. It captures the pure essence of vanilla in every luscious bite, balancing richness with a delicate sweetness that’s perfect on its own or paired with your favorite toppings. Making ice cream from scratch might sound intimidating, but this recipe gently guides you through turning a simple list of quality ingredients into a luxurious treat that beats anything store-bought. Whether you’re an experienced cook or a curious beginner, this Classic Vanilla Ice Cream Recipe will quickly become a beloved staple in your dessert rotation.
Ingredients You’ll Need
Creating this classic treat starts with a handful of simple, but absolutely essential ingredients, each playing a crucial role in the taste, texture, and appearance of the final ice cream. Fresh cream and whole milk add lusciousness and smooth body, while real vanilla fills the ice cream with that unmistakable aroma and flavor. Eggs help give it that rich, custard-like texture that turns every spoonful into silky perfection.
- Heavy Cream (2 cups / 500 ml): Provides the creamy richness and smooth mouthfeel that defines traditional ice cream.
- Whole Milk (1 cup / 250 ml): Adds a lighter dairy balance, ensuring the texture isn’t too heavy.
- Granulated Sugar (3/4 cup / 150 g): Sweetens the ice cream perfectly without overpowering the vanilla.
- Vanilla Bean or Pure Vanilla Extract (1 bean or 2 tsp extract): The star flavor; fresh vanilla bean offers depth, while extract is a convenient alternative.
- Large Egg Yolks (4): These provide the custardy base that creates that silky, smooth texture classic to this recipe.
How to Make Classic Vanilla Ice Cream Recipe
Step 1: Prepare the Vanilla
If you’re using a vanilla bean, split it lengthwise and carefully scrape out the tiny seeds with the back of your knife. Those little black specks are full of flavor and will give your ice cream those beautiful vanilla flecks. Add both the seeds and the pod to a saucepan along with the cream and milk. If you’re opting for vanilla extract, hold off on adding it until later to preserve its pure flavor.
Step 2: Heat the Milk and Cream
Place the cream, milk, and half of the sugar in your saucepan with the vanilla pod and seeds. Warm everything over medium heat, stirring gently until it just starts to simmer. The key here is to avoid boiling – a gentle simmer is perfect for infusing the milk with vanilla’s essence.
Step 3: Whisk the Egg Yolks
While the milk mixture is warming up, whisk together your egg yolks and the remaining sugar until the mixture turns pale and thickens slightly. This step is crucial for developing that custard’s silky texture and for ensuring the sugar dissolves fully into the eggs.
Step 4: Temper the Eggs
Slowly pour about half a cup of the hot milk mixture into your yolks while whisking vigorously. This tempers the eggs, which means you’re raising their temperature gradually to prevent them from scrambling. Then, pour the yolk mixture back into the saucepan with the rest of the milk and cream.
Step 5: Cook the Custard
Return the pan to low heat and stir constantly as the custard thickens. You want the mixture to reach between 170 and 175 degrees Fahrenheit (77 to 80 degrees Celsius)—thick enough to coat the back of a spoon, but not so hot that it curdles. Once thickened, immediately remove it from the heat to keep the texture silky smooth.
Step 6: Add Vanilla Extract
If you didn’t use a vanilla bean earlier, stir in your vanilla extract now to capture that fresh, aromatic flavor while the custard is still warm.
Step 7: Chill the Custard
Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked bits. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or for best results, overnight. This cooling phase is key for developing that luscious, creamy texture.
Step 8: Churn the Ice Cream
Once chilled, pour the custard base into your ice cream maker and churn according to the manufacturer’s instructions. No ice cream maker? No problem – freeze the mixture in a shallow dish, stirring every hour for 3 to 4 hours to keep the texture creamy and prevent ice crystals from forming.
Step 9: Freeze and Serve
Transfer your churned ice cream to an airtight container and freeze for at least 2 more hours to firm up. Then scoop away and enjoy the fresh, homemade taste of this Classic Vanilla Ice Cream Recipe anytime you want.
How to Serve Classic Vanilla Ice Cream Recipe
Garnishes
Sometimes all your classic vanilla ice cream needs is a simple flourish. Try topping it with fresh berries like strawberries or blueberries for a pop of color and natural sweetness. A sprinkle of toasted nuts adds crunch, while a drizzle of homemade caramel or hot fudge sauce amps up the indulgence factor. A few fresh mint leaves can also bring a refreshing contrast that feels like summer in a spoon.
Side Dishes
This classic vanilla ice cream pairs beautifully with warm desserts. Imagine a slice of apple pie, a warm brownie, or a freshly baked chocolate chip cookie alongside a generous scoop. The temperature contrast enhances the experience and the vanilla’s subtle sweetness balances richer flavors perfectly.
Creative Ways to Present
Feeling adventurous? Serve your ice cream in elegant martini glasses with a dusting of crushed pistachios and edible flowers for a dinner party wow factor. Or make classic ice cream sandwiches using warm cookies for a fun twist. You can also use it as a creamy base for boozy floats or add lively texture by mixing in crushed candies or cookie crumbs just before serving.
Make Ahead and Storage
Storing Leftovers
Leftover ice cream can be stored in an airtight container in the freezer for up to two weeks without losing much of its creamy quality. Be sure to press a sheet of parchment or wax paper onto the surface before sealing to prevent ice crystals from forming.
Freezing
For the best texture, freeze your ice cream in shallow, flat containers to allow it to set evenly and quickly. This reduces the formation of large ice crystals that can make homemade ice cream grainy. Avoid frequent temperature changes by keeping your freezer consistently cold.
Reheating
Ice cream is best enjoyed cold, but if it becomes too hard after freezing, let it sit at room temperature for 10 to 15 minutes before scooping. This gentle softening helps bring back the perfect creamy texture without melting it entirely.
FAQs
Can I use almond milk or other milk substitutes in this Classic Vanilla Ice Cream Recipe?
While you can experiment with milk substitutes, whole milk and heavy cream give the best creamy texture and full flavor. Almond or oat milk tends to result in a less rich, icier ice cream, but it can work if you’re aiming for a dairy-free version.
How do I know when my custard is cooked enough?
The key sign is thickness: the custard should coat the back of a spoon and leave a clean line when you run your finger through it. The temperature range of 170 to 175°F (77 to 80°C) is ideal to ensure it’s cooked but not curdled.
Can I make this ice cream without an ice cream maker?
Absolutely! Just freeze the custard in a shallow dish and stir vigorously every hour or so to break up ice crystals. It requires a bit more time and elbow grease, but the results are still delicious.
What’s the best way to store this ice cream to keep it fresh?
Use an airtight container and avoid frequent temperature changes. Placing a sheet of plastic wrap or parchment paper directly on the ice cream’s surface before sealing helps prevent ice crystals and freezer burn.
Can I add mix-ins like chocolate chips or nuts to this recipe?
Yes! Add mix-ins during the last few minutes of churning so they get evenly distributed without sinking to the bottom. If you’re making a no-churn version, gently fold them in after the final stir.
Final Thoughts
There’s something incredibly satisfying about making ice cream from scratch, especially when you can savor a bowl of this Classic Vanilla Ice Cream Recipe. It’s smooth, rich, and bursting with real vanilla flavor—the kind of dessert that turns simple moments into special memories. So grab those ingredients, have fun with the process, and treat yourself to the homemade goodness that only a batch of classic vanilla ice cream can bring.
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Classic Vanilla Ice Cream Recipe
- Total Time: 4 hours 40 minutes
- Yield: 6 to 8 servings 1x
Description
This classic vanilla ice cream recipe yields a rich, creamy, and velvety dessert made from scratch using a custard base infused with real vanilla. The smooth texture is achieved by tempering egg yolks and slow cooking the custard before churning it into a luscious ice cream perfect for any occasion.
Ingredients
Custard Base
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- 3/4 cup (150 g) granulated sugar, divided
- 4 large egg yolks
Flavoring
- 1 vanilla bean (or 2 tsp pure vanilla extract)
Instructions
- Prepare the Vanilla: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan along with the cream and milk. If using vanilla extract, hold off adding it until later in the process.
- Heat the Milk and Cream: Warm the cream, milk, and half of the sugar (about 3/8 cup) over medium heat, stirring occasionally until the mixture just reaches a simmer. Avoid boiling to prevent curdling.
- Whisk the Egg Yolks: In a separate bowl, vigorously whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened, ensuring the sugar is well dissolved.
- Temper the Eggs: Slowly drizzle about half a cup of the hot milk and cream mixture into the yolks while whisking continuously to gently raise the temperature and prevent scrambling. Then, pour this tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook the Custard: Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and reaches between 170°F and 175°F (77–80°C). The custard should coat the back of a spoon. Remove immediately from heat to avoid curdling.
- Add Vanilla Extract: If using vanilla extract instead of a vanilla bean, stir it into the warm custard now to infuse the flavor.
- Chill the Custard: Pour the custard through a fine-mesh strainer into a clean bowl to remove the vanilla pod and any cooked egg bits. Cover tightly with plastic wrap pressed against the surface to prevent a skin from forming. Chill for at least 4 hours, preferably overnight.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. For a no-churn option, place the custard in a shallow dish and freeze, stirring every hour for 3 to 4 hours to break up ice crystals and create a creamy texture.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. When ready to serve, scoop into bowls or cones and enjoy your homemade, classic vanilla ice cream!
Notes
- Using a vanilla bean offers a more intense and authentic vanilla flavor, but vanilla extract is a convenient substitute.
- Do not let the custard boil to avoid curdling the eggs.
- Chilling the custard thoroughly before churning is essential for the best texture.
- If you don’t have an ice cream maker, the no-churn method produces a good homemade ice cream, though the texture might be slightly less smooth.
- For creamier results, make sure to churn until the mixture is the consistency of soft-serve before freezing.
- Prep Time: 4 hours 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
