Homemade Vanilla Ice Cream

There's something to be said for a perfect scoop of homemade vanilla ice cream: rich, creamy, vanilla-y, and just the right amount of sweet. This vanilla ice cream is infused with fresh vanilla bean pods and seeds, giving it an aroma and flavor that's hard to beat. 

If you’re wondering why you should make ice cream at home rather than buy it at the store, you should try this recipe. It is rich and creamy with a classic vanilla flavor that store-bought vanilla ice cream simply cannot replicate. Enjoy it at soft-serve consistency or wait a bit longer for it to firm up to a smooth, dip-able ice cream.

Learn how to make ice cream at home, and never buy a mediocre pint again.

What Makes Homemade Ice Cream So Good?

Homemade ice cream uses custard, a sweet preparation of eggs, milk, and sugar turned into a thick, creamy sauce that's used for all sorts of desserts. Allowing a custard base to chill for several hours, overnight, or even up to a few days ahead serves two purposes: First, it thickens fully to develop a rich, creamy texture that will ultimately provide the base of the ice cream. (Thickening of the custard is essential for a thick and creamy ice cream that reduces icy crystals.) Secondly, it allows the flavors to meld and develop, resulting in a very rich, well-rounded flavor profile in the finished product.

This homemade vanilla ice cream recipe also uses fresh vanilla bean pods, which are infused into the milk for a unique woody, floral vanilla aroma.

Ingredients for Homemade Vanilla Ice Cream

Homemade ice cream does not require a multitude of ingredients. In fact, these are the only ones you'll need (except for any toppings you want, of course):

• Vanilla bean: Uses both seeds and the pod to enrich the ice cream with prominent, dynamic vanilla flavor.
• Whole milk and heavy cream: A balance of rich heavy cream and whole milk helps form the dairy base of this ice cream.
• Granulated sugar: Sweetens the custard mixture that forms the base of this dairy base of the mixture.
• Egg yolks: Thickens and provides richness to form the custard base.
• Kosher salt: Enhances and balances the flavors of the ice cream.

How To Make Ice Cream

The most time-consuming part of making homemade ice cream is the chilling and freezing. If you can wait, it's worth it. Here's a brief outline of the process; the full recipe is further below:

• Step 1. Heat the milk: Infuse heavy cream and milk by bringing it to a simmer with vanilla bean pods and seeds in a medium saucepan.
• Step 2: Temper the eggs and make the custard: Whisk together egg yolks, sugar, and salt. Gradually whisk in 1 cup of the warm milk mixture, whisking constantly. Then, whisk that tempered mixture back into the saucepan with the milk mixture. Doing it this way will prevent the eggs from scrambling and leaving behind floating bits in the ice cream mixture. (More on that below.) Cook over medium heat while whisking until the mixture coats the back of a spoon, or reaches about 170°F. 
• Step 3: Make ice cream: Process in an ice cream maker to the manufacturer’s directions. Serve immediately for a soft-serve consistency, or transfer to an airtight container to freeze until firm, about 3 hours.

Tips For Tempering Eggs

While custard varies in thickness—from a thin sauce to a denser pastry cream, it always requires tempering of eggs to gently pasteurize them, or heat them to the point that kills any harmful bacteria (about 170°F), without overcooking them. Heating the custard past 180°F can result in an overly dense, gummy texture in the finished ice cream.

• Shop smart: The recipe is simple yet extravagant—every ingredient shines! Use high-quality eggs, cream, and milk for the best flavor.
• Use a thermometer: When it comes to tempering eggs, it's helpful to keep a thermometer on hand. It eliminates any guesswork, and it helps with a sense of confidence in knowing when to proceed.
• Keep an extra spoon on hand: Custard doesn’t thicken too much as it heats. Don’t expect it to transform dramatically: It will appear the same but be just thick enough to coat the back of a spoon.
• Keep it smooth: If the custard overcooks a bit, not to worry. This recipe calls for straining the mixture through a fine mesh sieve to collect and discard any solids that might accumulate for a smooth, creamy result no matter what.

What To Serve With Homemade Vanilla Ice Cream

Serve homemade vanilla ice cream with fresh fruit in the summertime and a warm, gooey brownie in the wintertime. Any way you scoop it, this recipe tastes great with a sugar or waffle cone, stirred or sprinkled with any variety of mix-ins to suit your taste.

Thanks to quality ingredients and techniques, this ice cream tastes great on its own, but it's also a perfect as a base for ice cream sandwiches or festive ice cream cakes.

How To Store Vanilla Ice Cream

The custard can be made up to three days ahead; simply cover with plastic wrap and refrigerate until ready to use.

The same goes for the ice cream: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming and also seals in the moisture to keep the mixture creamy and fresh. If stored properly, homemade ice cream lasts up to three weeks.

More Homemade Ice Cream Recipes To Try

There’s more where this came from. If you’re itching to make some more homemade ice cream while the ice cream maker is already out on the counter, here’s some other recipes to try:

• Sea Salt Ice Cream
• Bourbon Ice Cream
• Strawberry Shortcake Ice Cream
• Homemade Cookies-and-Cream Ice Cream
• Fresh Peach Ice Cream
• Pistachio Ice Cream

Editorial contributions by Catherine Jessee.