I’ve never been a big fan of store-bought ice cream in those cardboard cartons. If I’m going to indulge in ice cream, I’d much rather have homemade.
There’s just something special about ice cream made from scratch, especially a rich, old-fashioned vanilla. This custard-style homemade vanilla ice cream is made with egg yolks, heavy cream, whole milk, and plenty of vanilla for a smooth, creamy texture and classic flavor.
It’s delicious all on its own, but it also makes the perfect base for adding cookies, chocolate, fruit, or your favorite mix-ins.
INGREDIENTS
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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4 large egg yolks
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1 tablespoon pure vanilla extract
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Pinch of salt
Why Use Egg Yolks in Homemade Ice Cream?
Egg yolks are what give custard-style ice cream its rich flavor and silky-smooth texture. They also help create that creamy, old-fashioned consistency that makes homemade ice cream so good.
DIRECTIONS
- In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is hot and steaming, but do not allow it to boil.
- In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until smooth and slightly pale.
- Temper the egg yolks. While whisking constantly, slowly drizzle about a ladleful of the hot cream mixture into the egg yolks. Repeat with another ladleful or two, whisking continuously.
- Slowly pour the warmed egg mixture back into the saucepan, stirring constantly.
- Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to lightly coat the back of the spoon. The mixture should reach about 170–175°F. Do not let it boil.
- Remove from the heat and stir in the vanilla extract.
- For an extra-smooth ice cream, pour the custard through a fine-mesh strainer into a clean bowl. Cool the custard quickly by placing the bowl over an ice bath and stirring occasionally, then cover and refrigerate for at least 4 hours or, preferably, overnight.
- Once completely chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s directions. Depending on your machine, this will usually take about 20–25 minutes and should produce a soft-serve consistency.
- Enjoy immediately for soft ice cream, or transfer to an airtight freezer-safe container and freeze for 2–4 hours for a firmer, scoopable texture.
Customize it! Add crushed cookies, swirls of fudge, or fruit during the last few minutes of churning.
CLASSIC HOMEMADE VANILLA ICE CREAM (USING EGGS)
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract
Pinch of salt
Directions
- 1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture over medium heat until it’s hot and steaming, but not boiling.
2. In a separate bowl, whisk the egg yolks, remaining sugar, and pinch of salt until smooth and pale.
3. To prevent scrambling the eggs, you’ll need to temper them. Slowly drizzle a ladle of the hot cream mixture into the yolks while whisking constantly. Repeat once or twice more. Then, pour everything back into the saucepan.
4. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. You're aiming for a thickened custard that coats the back of a spoon (about 170–175°F). Don’t let it boil.
5. Stir in the vanilla extract and let it cool to room temperature. Then cover and refrigerate for at least 4 hours, or preferably overnight.
6. Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. It usually takes about 20–25 minutes to reach a soft-serve consistency.
7. Transfer the churned ice cream to an airtight container and freeze for 2–4 hours to firm up. Then scoop, serve, and savor every bite.
Customize it! Add crushed cookies, swirls of fudge, or fruit during the last few minutes of churning.