How to make Vanilla Ice Cream

This vanilla ice cream is smooth, creamy, and full of classic vanilla flavor. Made with cream, milk, egg yolks, and vanilla, it has a rich texture that scoops beautifully. Serve it on its own or pair it with pies, brownies, cakes, fruit desserts, or warm chocolate sauce.

1. 1Add the heavy cream, whole milk, half of the sugar, and the vanilla bean seeds and pod if using to a saucepan.
2. 2Warm the mixture over medium heat until steaming, but do not let it boil.
3. 3In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
4. 4Slowly pour a little of the warm cream mixture into the egg yolks while whisking constantly.
5. 5Pour the tempered egg mixture back into the saucepan.
6. 6Cook over low heat, stirring constantly, until the custard lightly coats the back of a spoon.
7. 7Remove from the heat and strain the custard through a fine-mesh sieve into a clean bowl.
8. 8Stir in the vanilla extract and salt.
9. 9Let the custard cool slightly, then cover and refrigerate for at least 4 hours.
10. 10Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
11. 11Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours until firm.
12. 12Let the ice cream sit at room temperature for a few minutes before scooping.

Tips for the best result

• Do not boil the custard or the eggs may scramble
• Chill the base fully before churning
• Use good-quality vanilla for the best flavor
• Press parchment paper onto the surface before freezing to reduce ice crystals
• Let the ice cream soften slightly before serving for easier scooping

Recipe FAQ