You can’t go wrong with a classic! This Homemade Vanilla Ice Cream Recipe is custard based with real vanilla bean flecks throughout.
Every once in awhile, I like to step back from the creative mode and go back to basics. Sometimes, especially when you are immersed in the food blogging world, you feel like everything has to be original or different, or something that is just over the top. But really, what it all comes down to, is that everyone loves the classics, and you really do need a collection of all of the best basic recipes.
And everyone needs a good vanilla ice cream in their repertoire. This Homemade Vanilla Ice Cream is definitely a classic you need to add to your collection!
Philadelphia Style Ice Cream vs French Style Ice Cream
This is another custard based ice cream – aka French style ice cream, which I have really been loving lately. As much as I can get behind the idea of the no-churn ice cream (and really, it is pretty good), nothing really beats a good, custard based ice cream when you really want the good stuff. And when you are going with something as basic as vanilla, you really need a recipe that shines. And this recipe does just that.
So what is the difference between a custard based ice cream and one that is not?
French Style Ice Cream
– This is a custard based ice cream, which means it is made with eggs. It is typically thicker and richer. But with this comes a few extra steps, as well.
Philadelphia Style Ice Cream (or American Style Ice Cream)
– This ice cream is usually made with just milk, cream, and sugar. It is a bit lighter, and also easier to make.
What do you need?
This homemade vanilla ice cream only takes a handful of ingredients and comes together really quickly. Here is what you need:
Whole Milk – I have actually made this with 2% milk before. It works, but it is definitely better with whole milk.
Sugar – Just regular granulated sugar for this.
Heavy Cream – This is sometimes listed as Heavy Whipping Cream. The fat content should be at least 36%.
Salt – a pinch of salt will help to magnify the flavors and counteract some of the sweetness.
Vanilla Bean – When I first made this ice cream many years ago, I was pretty naive and bought my vanilla beans at the grocery store. Unless you just have money to spare, please don’t do this, as they are completely overpriced and usually dried out because no one buys vanilla beans at the grocery store. I like to order mine online – you can get better beans for a better price. You could also use a vanilla bean paste, as well. I know vanilla beans are super pricey right now, so you can also just opt for vanilla extract – I’d up the amount called for in the recipe by 3.
Egg Yolks – this is the egg part of the custard that I talked about above. They will be cooked – from the heat of mixture – so don’t worry about raw eggs.
Vanilla Extract – We talked about vanilla above!
More Ice Cream Recipes
Salted Caramel Ice Cream with Fudge and Toasted Coconut
Red Velvet Ice Cream with Marshmallow Swirl
Pumpkin Toffee Ice Cream
Sweet Corn Ice Cream with Salted Caramel
Toasted Coconut Ice Cream
Looking for more free recipes?
You can’t go wrong with a classic! This Homemade Vanilla Ice Cream is custard based with real vanilla bean flecks throughout.
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream, divided
- pinch of salt
- 1 vanilla bean
- 6 large egg yolks
- 3/4 teaspoon vanilla extract
- Combine the milk, sugar, 1 cup of the cream and the salt in a medium saucepan.
- Cut the vanilla bean in half lengthwise and scrape the seeds out of the center. Add the seeds and the bean to the mixture and stir over medium heat.
- Cook until warmed through, then cover the pan, remove from the heat, and let the mixture sit and steep for 30 minutes.
- Pour the remaining one cup of cream into a large bowl and set a mesh strainer over the top. In a medium bowl, whisk the egg yolks. While whisking, pour the vanilla bean mixture into the egg yolks and whisk completely, then pour the mixture back into the saucepan.
- Place the saucepan over medium heat. Stir the mixture constantly with a heatproof spatula, making sure to scrape the bottom as you stir. Cook until the mixture thickens and coats the back of a spoon.
- Pour the mixture into the strainer and stir it into the cream. Remove the vanilla bean from the strainer and add to the custard. Stir in the vanilla extract. Place in an ice bath and stir frequently until cooled. Cover the bowl and refrigerate until fully chilled, preferably overnight.
- When ready to churn, remove the vanilla bean from the mixture. Freeze the ice cream according to your ice cream maker’s manufacturer’s instructions.
Recipe source: The Perfect Scoop
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1/2 cup
- Calories: 339
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 223 mg
Keywords: homemade vanilla ice cream, vanilla ice cream