This is the best Vanilla Ice Cream recipe I’ve made to date. It’s so rich and decadent, the only recipe you’ll ever need for a premium homemade vanilla ice cream. If you’re anything like me, you’ll have a hard time putting down that spoon!
My absolute biggest diet downfall is ice cream. It’s my favorite food in the world and something I could NEVER give up. This recipe uses an ice cream maker and to me, it’s well worth the small investment! I’ve tried making the popular no churn ice cream with sweetened condensed milk and whipped cream, which is good (I’ve never met an ice cream I didn’t like), but this one is superb!
I use to make what I thought was the best vanilla ice cream from the Ben & Jerry’s ice cream cookbook. That recipe includes two eggs but they aren’t cooked into a custard. I’ve always liked the recipe but now that I’ve made this ice cream a few times there’s no turning back. The cooked custard base gives this ice cream an exceptionally creamy, more luxurious texture, in my opinion.
I have to admit I’m not sure why I was so hesitant to make a custard base for ice cream before. It’s really not difficult to do. Just keep your heat low (don’t go higher than medium) and you won’t scramble your eggs. At least I haven’t yet. And if you happened to have a few little “chunks” don’t worry, they’ll be strained out before you freeze the ice cream base anyways.
So let’s get to it…
Vanilla Ice Cream Ingredients:
- Eggs
The majority of recipes I’ve come across for basic vanilla ice cream had either 4, 5 or 6 egg yolks. I used 6 (hey, I’m making a premium vanilla ice cream here!)
- Cream/Milk
The heavy cream to whole milk ratio in premium ice cream is typically 2:1. Many recipes have some variation of this ratio or used half and half instead of milk. I kept to the ratio of 2:1 cream/milk.
- Sugar
I used 3/4 cups of sugar which wis pretty standard in many of the recipes I’ve seen and that’s the amount I’ve always used when making homemade ice cream. I haven’t experimented yet with other sweeteners like honey or maple syrup, nor have I decreased this amount to 1/2 cup, but I’ve seen several recipes with less sugar.
- Vanilla
I made a batch with vanilla extract and one with vanilla beans. Both were equally delicious so if you don’t care about seeing the little specs of vanilla beans in your ice cream, go for the extract. It’s a heck of a lot cheaper. But do use real, quality vanilla, not imitation vanilla. [Update: I made this again and used 1 vanilla bean and extract, even better!]
What’s the difference between ice cream and gelato?
If you used 4 egg yolks and reversed the ratio of cream to milk to 1:2, then you’d have gelato! Having said that, I’ve seen all sorts of recipes for gelato that use various number of egg yolks, no egg yolks, cream, no cream, etc. From what I’ve read, the main difference between ice cream and gelato not only is the fat content, but also the amount of air that’s whipped into it as it’s churning. Ice cream is churned at a faster rate which incorporates more air, increases the volume and is a bit “fluffier,” while gelato is churned slower, incorporating less air and produces a denser, more intensely flavored product. In fact, a gelato machine is different from an ice cream machine. Since the typical home ice cream machine churns at one speed, you don’t really get the variation like professional machines would. So if you’re using a home ice cream machine and want to make gelato, you might want to try and churn it a bit less time to reduce the amount of air incorporated in it. Gelato is also served at a warmer temperature than ice cream.
Basically, if you want a less fat (lower calorie) version of ice cream use the gelato proportions, I guarantee you love it too. For a creamy, premium, and what I think is the best vanilla ice cream, without any other goodies added in, I prefer the more eggs and cream version best…why does that not surprise me?
This really is the best Vanilla Ice Cream I’ve ever made. It is truly exceptional. Give it a try and let me know what you think!
- 6 egg yolks
- ¾ C. sugar
- 2 C. heavy cream
- 1 C. whole milk
- 1 Tbls. good vanilla extract
- 1 vanilla bean (split and scraped) - opt.*
- Briefly whisk egg yolks in small bowl, set aside.
- In small saucepan, heat cream, milk and sugar until sugar is dissolved and little bubbles are starting to form around edge of saucepan.
- While whisking, slowly add about a quarter cup of the milk/cream/sugar mixture to bowl with the egg yolks. This is to temper the eggs and raise the temperature of the egg yolks without scrambling them. Add a bit more cream mixture and whisk again. Repeat.
- While continuing to whisk, slowly add the egg mixture to the sauce pan with remaining milk/cream/sugar mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it's ready. Takes about 5 minutes, more if your temperature is lower. If you have a candy thermometer cook until 170º
- Strain mixture into bowl and set in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for a few hours or overnight to thoroughly chill.
- Stir vanilla extract into ice cream custard base.
- Pour custard base in ice cream maker and process according to your ice cream maker's instructions. For me, it's 20 minutes.
- Store ice cream in container and let freeze several hours or overnight to firm up.
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The gelato we had in Italy was amazing but nothing I’ve had in the US compares to it. The taste of the dairy might have something to do with it. There is nothing like fresh homemade vanilla ice cream. I am ready to reach through the screen and grab a cone.
Gelato in Italy is the BEST!
Oh my goodness that looks amazing!
I still don’t have an ice cream maker and my hips are thanking me, BUT….my taste buds are vehemently arguing back.
WOW!
Everything in moderation, right?
You simply cannot beat homemade vanilla ice cream. It SCREAMS summer to me! YUMMMMM!
I used to love frozen custard when I was a kid, but I started to dislike it as I got older. I have to say that I don’t miss eating conventional ice cream, but if I did still eat it you can bet I’d make this recipe. Gorgeous pictures Judy!
I love this recipe for ice cream. Pure, homemade, original without all the “other” things! My son is going to love this for summer!
Oh my I have never seen ice cream look so good before. What a perfect recipe!
My biggest diet downfall is ice cream too! Love love love! This vanilla ice cream looks so creamy and dreamy. Can’t wait to try it this summer!
In my ice cream maker now! The spoon I licked tastes amazing.
Yum!!! How’d you like it?
It’s so so good! I’ve tried quite a few different recipes, but this is definitely a keeper!
That’s great to hear… and I have to say I agree! Thanks for the feedback!
3 cups of milk/cream seems like an incredibly small amount of liquid. How much does this make? What size freezer do you use?
I use a Cuisinart ice cream maker similar to this one I don’t see anywhere on my machine a size listed however. 3 cups liquid makes a full batch of ice cream, about 5 cups when churned. I pour it into a regular sized loft pan for freezing in the freezer and it fills up the loaf pan. Hope that helps!
Hi Judy,
Thank you for this DELICIOUS recipe! It is truly premium ice cream (it leaves that film on your lips, woot!) I had 5 vanilla beans that were drying out, so I used that awesome goodness all up in the cream mixture on the stove. Your sugar level was right on, and I didn’t even add any extra vanilla extract because the beans were perfect. ( I love the sight of those vanilla bean specs in my products!) This is really our new fav for ice cream recipes. Happy 4th to you!
Thanks for letting me know how much you enjoyed this recipe. Always love to hear feedback. Happy 4th to you!
Can I use a mixer to mix the recipe and in d absence of an ice dreams maker what should I do
I don’t think it would be a problem using a mixer vs a whisk but I’m not sure what to tell you to do if you don’t have an ice cream maker. This recipe is for use with an ice cream maker. You could try a no churn version similar to this one
Okay I hate to bug you but do you have to do step 8? Freeze it out of the ice cream machine? We usually just eat it out of the machine!
My ice cream maker doesn’t get the ice cream as hard as I would like it so I freeze it to make it harder. I say eat the ice cream and enjoy it however you like it 🙂
My ice cream maker holds 4guarts is this recipe enough to fill my ice cream maker? I’m trying to make at least enough for 8 people.. if not hpw do I alter to fill my maker.
No, I don’t think it will be enough. I don’t know what size my maker is but I just measured and the canister holds 6 cups of liquid. I guess you could try to double the recipe, although I have never tried that! Good luck 🙂
I tempered the eggs and when I strained it it had a lot of lumps in it. Is that how it’s supposed to be? I don’t want to spend all the time putting it in my ice cream maker if it’s not going to turn out.
A lot of lumps shouldn’t happen if you tempered the eggs properly… lumps mean you “scrambled” the eggs. You can still strain out the lumps and freeze the custard in your ice cream maker.
Thanks for this recipe Judy.I have just been given an icecream machine and wanted a vanilla recipe..how lucky I found yours because it truly is so delicious and won’t be trying any others.
My husband is quite fussy over his vanilla icecream but even he said this was outstanding.
I had friends around for dinner last night and served them your icecream and put out little dishes of chocolate sprinkles and other various toppings and we were all like little kids..ah it was fantastic and they loved it and we all agree it’s not just kids who have the best fun at parties.
I have friends kids coming on Saturday so your icecream will be done again…knickerbocker glories this time…oh not had those since I was young.
Going to check out your cocktails next
Warm regards
Helen
Thank you Helen for such a kind and thoughtful note. I’m so happy you found this recipe and enjoyed it so much. You’re going to love having an ice cream maker! Let me know how you enjoy the cocktails too!
Hi Judy!
I have been searching for a great vanilla ice cream recipe. I saw your and tried it. Just wanted you to know how much I liked it. It has the perfect texture and flavor. I did triple the recipe to have enough to serve 15 people and have some leftover. The texture is just as awesome the next day.. Thank You!!
So glad you liked it! Also, happy to hear it turned out so well for you tripled!!!
Ooopppps, I guess I didn’t temper my eggs properly….ughhhh……it will not strain……is it a complete failure?
Sorry for the delayed response… I was on vacation! Sounds like you got scrambled eggs 🙁 You can also try skipping that step which I’ve done since I posted this recipe. Read about it here: http://www.imbored-letsgo.com/oatmeal-pumpkin-spice-ice-cream-sandwiches/ Good luck!
Hi!! I would like to make cookies and creme. Can I just add crushed up Oreos toward the end of the churning?
Yes… stir them in before freezing.
Would it be ok for me to add Oreos?
Absolutely! Stir them I just before freezing.
Just made this. OMG so good!!!!Like perfect. And I added crushed up double stuffed Oreos for the last 10min. If you are a first timer icecream maker (like I just was) so tips would be:
1.Ice cream needs to be put in freezer for SEVERAL hours to really firm up after taken out of ice cream maker.
2. Freeze the bowls you’re serving it in.
3. Definitely try to add fresh vanilla bean along with vanilla extract. So much flavor!
Do you think cooling the mixture in the fridge before it goes in the machine helps with firmness or not necessary?
I’d recommend cooling the mixture….
How many days in advance could I make the custard and keep it in the refrigerator before I churn it?
I’m not sure but would guess a day or two would be fine?
Thank you!