Yesss, let’s do a proper, from-scratch ice cream recipe—creamy, smooth, no icy sadness. This is a classic custard-based (French-style) vanilla ice cream, which is the gold standard and also the base for a ton of flavors.
Classic Homemade Vanilla Ice Cream (Ultra Creamy)
Makes
About 1 quart / 1 liter
Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- ¼ tsp salt
- 1 vanilla bean (or 1 tbsp pure vanilla extract)
- 5 large egg yolks
Equipment
- Medium saucepan
- Whisk
- Heatproof bowl
- Fine-mesh strainer
- Ice bath (bowl with ice + water)
- Ice cream maker
Step-by-Step Instructions
1. Heat the dairy
In a saucepan over medium heat, combine:
- cream
- milk
- half the sugar (⅜ cup)
- salt
If using a vanilla bean:
- Split it lengthwise
- Scrape out the seeds
- Add seeds + pod to the pot
Heat until steaming but not boiling. Turn off heat, cover, and let steep 20–30 minutes for max vanilla flavor.
2. Whisk the egg yolks
In a bowl, whisk:
- egg yolks
- remaining sugar
Whisk until the mixture becomes pale and slightly thick.
3. Temper the eggs (important!)
Slowly pour about ½ cup of the hot cream mixture into the yolks while whisking constantly.
This prevents scrambled eggs (tragic).
Then pour the warmed yolk mixture back into the saucepan.
4. Cook the custard
Return the pan to medium-low heat.
Stir constantly with a spoon or spatula, scraping the bottom.
Cook until:
- The custard thickens slightly
- It coats the back of a spoon
- A finger drawn through leaves a clear line
Temp target: 170–175°F (77–80°C)
Do NOT let it boil.
5. Strain and chill
- Strain the custard into a clean bowl
- Remove vanilla pod (if used)
- Stir in vanilla extract if not using a bean
Place the bowl in an ice bath and stir until cool.
Then cover and refrigerate at least 4 hours, ideally overnight.
(This step = smoother texture.)
6. Churn
Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).
It should look like soft-serve when done.
7. Freeze to set
Transfer to a container, press parchment or plastic wrap directly on the surface, and freeze 2–4 hours until scoopable.
Flavor Variations (Add-Ins)
Add during the last 5 minutes of churning:
- Chocolate chip: ¾ cup chopped chocolate
- Cookies & cream: 1 cup crushed sandwich cookies
- Strawberry: Swirl in ¾ cup thick strawberry compote
- Coffee: Dissolve 1–2 tbsp instant espresso into the hot milk
- Salted caramel: Ripple in caramel + flaky sea salt
Pro Tips for Next-Level Ice Cream
- Use full-fat dairy only (no substitutions)
- Chill everything thoroughly
- Alcohol (1–2 tsp vodka or bourbon) keeps ice cream softer
- Store in a shallow container for faster freezing