Making homemade vanilla ice cream is surprisingly simple and requires only a few ingredients. Here’s an easy recipe for creamy homemade vanilla ice cream that you can make without an ice cream maker!
Homemade Vanilla Ice Cream Recipe
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- Pinch of salt
- 5 large egg yolks (for a custard-style ice cream; optional but adds richness)
Instructions:
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Prepare the custard base (optional, but adds creaminess):
- In a medium saucepan, heat the milk and 1 cup of the cream over medium heat until warm (but not boiling).
- While the milk and cream heat up, whisk together the egg yolks and sugar in a bowl until the mixture becomes pale and smooth.
- Gradually pour some of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling.
- Slowly pour the egg mixture back into the saucepan with the remaining milk and cream. Cook over low to medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.
- Let this custard cool to room temperature.
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Combine remaining ingredients:
- Once the custard base is cool, add the remaining 1 cup of heavy cream, vanilla extract, and a pinch of salt. Stir to combine.
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Chill the mixture:
- Transfer the mixture to the refrigerator and chill for at least 3-4 hours or overnight for the best results.
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Churn the ice cream (if you have an ice cream maker):
- Once the mixture is chilled, pour it into your ice cream maker and follow the manufacturer’s instructions. Typically, this takes about 20-25 minutes.
- After churning, the ice cream will have a soft-serve consistency. For a firmer texture, transfer it to a container and freeze for at least 3-4 hours.
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No ice cream maker? No problem!:
- If you don’t have an ice cream maker, pour the chilled ice cream base into a shallow container. Freeze it for about 2 hours.
- After 2 hours, stir the mixture with a whisk or fork to break up any ice crystals. Continue to freeze, stirring every 30 minutes for about 2-3 hours. This helps the ice cream become creamy and smooth.
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Serve:
- Once the ice cream has reached your desired consistency, scoop and serve!
Tips:
- Flavor Variations: You can add chocolate chips, crushed cookies, or swirl in caramel or fruit purees once the ice cream is churned.
- For extra richness: Replace some of the milk with half-and-half or add more heavy cream for an even creamier texture.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit out for a few minutes before serving if it’s too hard to scoop.
Enjoy your creamy homemade vanilla ice cream! Let me know if you’d like any other flavor variations or tips!