Homemade Vanilla Ice Cream (Printable)

Rich, creamy homemade vanilla ice cream with a classic custard base. Smooth, luscious, and endlessly adaptable.

# What You'll Need:

→ Custard Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 5 large egg yolks
05 - 1 tablespoon pure vanilla extract
06 - 1/4 teaspoon salt

# Directions:

01 - In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
02 - In a separate mixing bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture turns pale and becomes slightly thickened.
03 - Gradually pour the hot cream mixture into the yolk mixture while whisking constantly to temper the eggs. Once fully combined, pour the entire mixture back into the saucepan.
04 - Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, reaching 170–175°F (77–80°C).
05 - Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated.
06 - Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
07 - Pour the thoroughly chilled custard into an ice cream maker and churn according to the manufacturer's instructions, approximately 20–25 minutes, until the mixture is thick and creamy.
08 - Transfer the churned ice cream to a lidded freezer-safe container and freeze for at least 2 hours until firmly set.

# Expert Tips:

01 -
  • This custard base creates that dense, luxurious texture that store bought ice cream never quite captures, the kind that bends slowly instead of scooping in stiff blocks.
  • Once you master the vanilla foundation, you will find yourself riffing on it endlessly with whatever is seasonal, from roasted peaches in August to crushed candy canes in December.
02 -
  • If your custard tastes even slightly grainy after cooking, strain it immediately because those tiny scrambled bits will only get worse after churning.
  • The custard must be completely cold before it hits the machine, as warm base will turn to butter instead of ice cream and you will wonder what went wrong.
03 -
  • Chill your mixing bowl and whisk in the freezer for fifteen minutes before making the custard because cold equipment makes tempering dramatically easier and more forgiving.
  • A tablespoon of vodka mixed into the chilled base before churning keeps the final texture exceptionally smooth without affecting the flavor at all.

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