This easy Vanilla Ice Cream recipe is the sweet treat you’ve been searching for! Made with a creamy custard base and flavored with real vanilla beans, this easy homemade ice cream recipe is guaranteed to become your new favorite way to satisfy your taste buds.
Is there anything better than a scoop of vanilla ice cream? It might just be the most versatile dessert in the world. Whether you use it as a base, a filling, or a topping, you know it will be delicious. And if there’s one way to make it taste even better, it’s making it from scratch. But don’t be intimidated, it’s easier than you think. All you need are a handful of basic ingredients, an ice cream machine (I’m looking at you Cuisine art ice cream churner machine collecting dust in the garage), and this recipe, and you’ll have the best custard ice cream you’ve ever had in your life.
You can of course, enjoy it as is or do what I did and serve it with this chocolate brownie pie like I did for my husband’s family. They couldn’t stop raving about it and said it gave them a steakhouse dessert vibe!
Since you are here and love ice cream recipes, check out this Chocolate No Churn Ice Cream with Brownies, this No-Churn Vanilla Bean Dulce de Leche Ice Cream, this Tiktok Custard Toast, these No-Bake Cheesecake Bars, or this Crumbl Cookie Dough Cookie.
Ingredients for this homemade vanilla ice cream recipe
Here are the ingredients you will need to make this super creamy ice cream. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Heavy Cream: provides the fat content that gives the creamy texture essential for a smooth ice cream base.
- Whole Milk: adds a lighter texture with the heavy cream.
- Egg Yolks: act as emulsifiers and thickeners.
- Granulated White Sugar: sweetens and lowers the freezing point of the ice cream mixture.
- Vanilla Bean Pod: adds an intense vanilla flavor and a visual aesthetic.
- Vanilla Bean Paste: enhances the vanilla flavor even further. I also adore using this on top of the vanilla bean pod to add those fancy looking vanilla bean speckles in the ice cream.
- Pinch of Sea Salt: balances the sweetness and enhances the overall flavors of the ice cream.
How to make the best vanilla ice cream recipe
This is how you can make the creamiest ice cream right in the comfort of your own home. Make sure to scroll down to the recipe card for the full detailed instructions!
- In a medium saucepan, add the heavy cream, milk, the split vanilla pod, and the scraped vanilla seeds. Warm the mixture over medium heat until it begins to steam, but don’t let it boil.
- Meanwhile, in a large bowl, whisk the egg yolks, sugar, and salt together until the mixture looks pale and slightly thickened.
- Slowly drizzle a small amount of the warm, vanilla-infused milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Gradually pour in the rest of the milk while continuing to whisk.
- Pour everything back into the medium-sized pot. Cook over low heat, stirring steadily with a spatula or wooden spoon, until the mixture slightly thickens and is able to coat the back of a spoon. (Check the last picture below for an example)
- Strain the cooked custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg and remove the vanilla bean. Stir in the vanilla bean paste. Cover and chill in the fridge for at least 6 hours, or ideally overnight.
- When the custard is thoroughly chilled, churn ice cream in your 1.5-quart ice cream maker according to the manufacturer’s instructions.
- Scoop the churned ice cream into an airtight container, press a sheet of parchment paper directly on the surface, and freeze for at least 4 hours, or until firm. Let the ice cream soften slightly at room temperature before scooping for the creamiest results.
What is the secret to making ice cream very creamy?
There are a few factors to an ice cream that’s incredibly creamy. First, using high-fat ingredients, especially heavy cream. It adds richness and smoothness. Next, cooking the custard base helps bind the water and creates a more stable texture. Finally, churning the mixture into a soft-serve-like consistency and freezing it quickly locks in that creamy texture and prevents large ice crystals from forming.
Tips and Tricks for the best results
- Use the highest quality vanilla beans and paste that you can get your hands on for the best flavor.
- Add the warm milk to the egg yolks very gradually in small amounts and while whisking constantly. This is the most tedious and attention-focused step to prevent the eggs from scrambling and keeps your custard silky smooth.
- Use a thermometer when cooking the custard on the stove for the most ideal temperature. Low and slow is the way to go. You’ll want to aim for 170–175°F or 77–80°C for perfect thickening.
- Add a touch of alcohol (like vodka) to help keep the ice cream softer and easier to scoop because alcohol doesn’t freeze solid. It’s optional, but it does make a difference in texture.
- Don’t over-churn and stop when the ice cream is just about the texture of soft serve. If you churn too long, it can turn grainy.
Why do you need to make this creamy vanilla ice cream recipe?
- This great recipe only requires simple ingredients that you can find at any grocery store.
- Making your own ice cream is better than any store-bought ice cream, period.
- The best part about this recipe is that you can experiment with adding and customizing different ice cream flavors and mix-ins.
- This is the best recipe for learning the easiest way to make ice cream at home.
- The first time you taste it; you’ll never stop making it.
Frequently asked questions – FAQ
Do I have to use both vanilla beans and vanilla paste? Can I use vanilla extract instead of one?
The combination of both vanilla ingredients that the recipe calls for will give you deep vanilla flavor and those beautiful little specks that make homemade ice cream extra special. You can use vanilla extract in place of vanilla paste if it’s easier for you just add it after you are done cooking your custard. But I prefer vanilla paste because it has a stronger, richer flavor and includes the visual flecks of vanilla bean.
Why does my vanilla ice cream recipe have ice crystals?
This can happen if the custard wasn’t fully chilled before churning, if the ice cream base was overcooked or curdled, or if too much air was incorporated during churning (over-churning).
What different flavors or serving styles can I try?
- Add in cocoa powder and chocolate chips for a combo chocolate-vanilla flavor.
- Crush up a chocolate chip cookie and mix it in or make ice cream sandwiches with them.
- Try swirling thick syrups like honey, caramel sauce, or maple syrup.
- Mix in your favorite things like crushed Oreo cookies or peanut butter cups.
- Use fresh fruit like peaches or strawberries.
- You could also go the classic route and just serve a fresh scoop in ice cream cones with hot fudge.
How do I store leftovers of this vanilla ice cream recipe?
The best way to store is by keeping the ice cream in the same airtight freezer container that you froze it in during the preparation process. It should last for at least a month or two in the freezer if the lid has a good seal.
What can I do if my vanilla custard curdled?
If it’s just slightly curdled, you can blend it with an immersion blender or regular blender to try and smooth it out before passing it through a fine-mesh strainer. If it’s badly scrambled, you will have to start over unfortunately.
What are the best ice cream makers for this recipe?
Personally, I really like this Cuisinart 1.5 qt Ice Cream Machine. But, any ice cream maker will work just fine as long as it’s the same size.
The Best Homemade Vanilla Ice Cream Recipe
French Style Custard Vanilla Ice Cream
Equipment
- Ice Cream Maker
Ingredients
- 2 cups heavy cream cold
- 1 cup whole milk
- 5 large egg yolks
- ¾ cup granulated sugar
- 1 whole vanilla bean split and scraped
- 1 tablespoon vanilla bean paste
- Pinch of sea salt
Instructions
- In a medium saucepan, combine the milk, salt, split vanilla bean, and scraped seeds. Heat over medium just until it starts to steam (do not boil). Remove from the heat.2 cups heavy cream, 1 cup whole milk, 1 whole vanilla bean, Pinch of sea salt
- In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale and slightly thickened (while you are heating up the milk mixture)¾ cup granulated sugar, 5 large egg yolks
- Slowly pour a little of the warm vanilla-infused milk into the egg yolk mixture while whisking constantly to prevent curdling. Gradually add the rest of the milk, continuing to whisk.
- Return the mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C).
- Strain the custard through a fine mesh sieve into a clean bowl to catch any curdled bits and remove the vanilla pod. Stir in the vanilla bean paste. Cover and refrigerate for at least 6 hours, preferably overnight.1 tablespoon vanilla bean paste
- Once fully chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container, press a piece of parchment paper on the surface, and freeze for 4+ hours or until firm. Let it sit for a few minutes before scooping for that perfect creamy texture.
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