Classic Vanilla Ice Cream

Vanilla ice cream is a timeless dessert loved for its smooth, creamy texture and delicate, fragrant flavor. Whether enjoyed on its own, served alongside a warm pie, or topped with your favorite sauce, classic vanilla ice cream is a versatile treat that never goes out of style. This recipe delivers a rich and satisfying homemade version that surpasses any store-bought alternative.

Why You’ll Love This Recipe

This classic vanilla ice cream recipe is incredibly easy to make, yet yields results that are smooth, flavorful, and indulgent. With a few basic ingredients and a bit of patience, you can create a dessert that is perfect for all occasions. Whether you’re making it for a party, a family gathering, or a quiet evening at home, this ice cream is sure to impress.

• Uses simple, wholesome ingredients
• Rich, creamy texture
• Perfect balance of sweetness and vanilla flavor
• Easily adaptable with mix-ins or toppings
• Can be made ahead of time

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Granulated sugar
• Egg yolks
• Pure vanilla extract
• Salt

Directions

1. In a medium saucepan, combine the milk, cream, and half of the sugar. Heat over medium heat until the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes pale and slightly thickened.
3. Gradually temper the hot cream mixture into the yolks, whisking constantly to avoid curdling the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the vanilla extract and a pinch of salt.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
7. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Transfer the ice cream to a lidded container and freeze for at least 4 hours until firm.

Servings and timing

This recipe yields approximately 1 quart (4 cups) of ice cream, which serves about 6 to 8 people.
Preparation time: 30 minutes
Chilling time: 4 hours
Churning time: 20–25 minutes
Freezing time: 4 hours

Variations

• French Vanilla: Use a vanilla bean pod instead of extract for a deeper, richer flavor.
• Vanilla Bean: Add scraped seeds of a vanilla bean to enhance the visual and taste appeal.
• Low-Sugar: Substitute a portion of the sugar with a sugar alternative such as stevia or erythritol.
• Dairy-Free: Use coconut cream and almond milk as alternatives to dairy.
• Add-ins: Mix in crushed cookies, chocolate chips, or fruit preserves for custom flavors.

storage/reheating

Store the vanilla ice cream in an airtight container in the freezer for up to 2 weeks for optimal flavor and texture. To prevent ice crystals, press a piece of plastic wrap directly on the surface of the ice cream before sealing.
For best results, let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Reheating is not applicable for this frozen dessert.

FAQs

How can I prevent ice crystals from forming in homemade ice cream?

To prevent ice crystals, ensure the custard is properly chilled before churning and store the finished ice cream in an airtight container with plastic wrap pressed against the surface.

Can I make this without an ice cream maker?

Yes, after chilling the custard, you can freeze it in a shallow dish and stir vigorously every 30 minutes for 2–3 hours until smooth.

What’s the difference between French vanilla and regular vanilla ice cream?

French vanilla is made with a custard base including egg yolks, which makes it creamier and richer than regular vanilla ice cream.

Can I use vanilla extract instead of a vanilla bean?

Yes, pure vanilla extract is a fine substitute and is often more convenient and affordable.

How long should I chill the base before churning?

Chill the custard base for at least 4 hours or overnight to ensure the best texture.

What milk can I use if I don’t have whole milk?

You can use 2% milk, though the texture may be slightly less creamy. Avoid using skim milk.

Is it safe to eat ice cream made with raw eggs?

This recipe uses a cooked custard base, which eliminates the risk associated with raw eggs.

Can I double the recipe?

Yes, just ensure your ice cream maker has the capacity to churn the increased volume.

Why is my ice cream too hard?

Homemade ice cream can become very hard in the freezer; allow it to soften at room temperature before serving.

Can I add alcohol to the recipe?

Yes, adding a tablespoon of alcohol such as vodka or bourbon can improve texture and prevent the ice cream from freezing too hard.

Conclusion

This classic vanilla ice cream recipe is a delightful dessert staple that showcases the beauty of simplicity. Creamy, rich, and full of pure vanilla flavor, it is perfect on its own or as a base for endless dessert creations. With just a few ingredients and some patience, you can enjoy a truly luxurious treat at home.

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