I'm Bored, Let's Go...

Cook Something, Drink Something, Do Something

  • Cook Something
    • Breakfast
    • Appetizers
    • Main Dishes
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
      • Vegetarian/Mostly Vegetables
    • Soups/Stews
    • Salads
    • Sauces & Salad Dressings
    • Side Dishes
    • Desserts, Frozen Treats, Baked Goods
    • Recipe Roundups
  • Drink Something
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
    • Recipe Roundups
  • Do Something
    • Decorate
    • Go Somewhere
    • Exercise
  • About
  • Contact Me
You are here: Home / Cook Something / Desserts, Frozen Treats, Baked Goods / Vanilla Ice Cream

Vanilla Ice Cream

05/19/2015 by Judy 41 Comments

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!

A premium homemade vanilla ice cream.  Made with fresh milk, cream, sugar, eggs and vanilla.  The best recipe!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.

Classic Creamy Vanilla Ice Cream - after much experimenting this is the best recipe for a classic, creamy, premium vanilla ice cream!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?

Classic Vanilla Ice CreamThis 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!

Classic Creamy Vanilla Ice Cream
 
Print
Ingredients
  • 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.*
Instructions
  1. Briefly whisk egg yolks in small bowl, set aside.
  2. In small saucepan, heat cream, milk and sugar until sugar is dissolved and little bubbles are starting to form around edge of saucepan.
  3. 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.
  4. 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
  5. 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.
  6. Stir vanilla extract into ice cream custard base.
  7. Pour custard base in ice cream maker and process according to your ice cream maker's instructions. For me, it's 20 minutes.
  8. Store ice cream in container and let freeze several hours or overnight to firm up.
*I like to put the vanilla extract in the mixture just prior to churning. If you're using a vanilla bean, split it open, scrape out the seeds and add them to the milk/cream/sugar mixture when heating. Add the pod as well, but remove the pod prior to churning the ice cream.
3.3.3070

Catch up with me on  Facebook,  Pinterest,  Instagram, or Twitter.  I’d love for you to follow along!

Like this recipe? Pin this for later!

A premium, homemade Vanilla Ice Cream that's so creamy, decadent and absolutely delicious! Only recipe you'll ever need, it's the best!

Here's more I think you'll love...

  • Cantaloupe and Ice CreamCantaloupe and Ice Cream
  • Ginger Beer Float with Vanilla Bourbon Ice CreamGinger Beer Float with Vanilla Bourbon Ice Cream
  • Pumpkin Spice Latte Ice Cream FloatPumpkin Spice Latte Ice Cream Float
  • Homemade Irish Cream Ice CreamHomemade Irish Cream Ice Cream
  • Strawberry Rhubarb Float {& Strawberry Rhubarb Syrup}Strawberry Rhubarb Float {& Strawberry Rhubarb Syrup}
  • Grilled Pineapple with Ice Cream, Rum Sauce and Toasted CoconutGrilled Pineapple with Ice Cream, Rum Sauce and Toasted Coconut
Please Share!Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Email this to someone
email

Filed Under: Desserts, Frozen Treats, Baked Goods, Cook Something Tagged With: Vanilla, classic, gelato, homemade, ice cream, premium

« Limoncello Pudding Popsicles
Rum Cucumber Cooler »

Comments

  1. Christie says

    05/19/2015 at 10:42

    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.

    Reply
    • Judy says

      05/19/2015 at 10:46

      Gelato in Italy is the BEST!

      Reply
  2. Anita says

    05/19/2015 at 11:30

    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!

    Reply
    • Judy says

      05/20/2015 at 19:51

      Everything in moderation, right?

      Reply
  3. Amber | Caleigh's Kitchen says

    05/19/2015 at 13:40

    You simply cannot beat homemade vanilla ice cream. It SCREAMS summer to me! YUMMMMM!

    Reply
  4. Linda @ Veganosity says

    05/19/2015 at 15:52

    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!

    Reply
  5. Jennifer Stewart says

    05/19/2015 at 21:16

    I love this recipe for ice cream. Pure, homemade, original without all the “other” things! My son is going to love this for summer!

    Reply
  6. Des @ Life's Ambrosia says

    05/19/2015 at 23:50

    Oh my I have never seen ice cream look so good before. What a perfect recipe!

    Reply
  7. Maegan @thebakermama says

    05/20/2015 at 00:11

    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!

    Reply
  8. Sandi says

    06/07/2016 at 07:37

    In my ice cream maker now! The spoon I licked tastes amazing.

    Reply
    • Judy says

      06/09/2016 at 18:31

      Yum!!! How’d you like it?

      Reply
      • Sandi says

        06/09/2016 at 18:56

        It’s so so good! I’ve tried quite a few different recipes, but this is definitely a keeper!

        Reply
        • Judy says

          06/09/2016 at 19:06

          That’s great to hear… and I have to say I agree! Thanks for the feedback!

          Reply
  9. Marcy says

    06/17/2016 at 07:24

    3 cups of milk/cream seems like an incredibly small amount of liquid. How much does this make? What size freezer do you use?

    Reply
    • Judy says

      06/17/2016 at 10:34

      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!

      Reply
  10. April says

    07/04/2016 at 16:08

    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!

    Reply
    • Judy says

      07/04/2016 at 16:15

      Thanks for letting me know how much you enjoyed this recipe. Always love to hear feedback. Happy 4th to you!

      Reply
  11. Oyeweso Aderonke says

    07/05/2016 at 04:28

    Can I use a mixer to mix the recipe and in d absence of an ice dreams maker what should I do

    Reply
    • Judy says

      07/05/2016 at 06:22

      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

      Reply
  12. Stacy says

    07/09/2016 at 17:41

    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!

    Reply
    • Judy says

      07/10/2016 at 10:05

      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 🙂

      Reply
  13. ondrell hobson says

    09/03/2016 at 11:36

    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.

    Reply
    • Judy says

      09/03/2016 at 16:01

      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 🙂

      Reply
  14. Sam says

    01/04/2017 at 15:02

    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.

    Reply
    • Judy says

      01/04/2017 at 18:34

      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.

      Reply
  15. Helen Hicks says

    06/14/2017 at 09:18

    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

    Reply
    • Judy says

      06/14/2017 at 09:31

      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!

      Reply
  16. Cynthia Lanham says

    07/05/2017 at 06:38

    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!!

    Reply
    • Judy says

      07/05/2017 at 08:53

      So glad you liked it! Also, happy to hear it turned out so well for you tripled!!!

      Reply
  17. Jennifer says

    09/03/2017 at 08:55

    Ooopppps, I guess I didn’t temper my eggs properly….ughhhh……it will not strain……is it a complete failure?

    Reply
    • Judy says

      09/06/2017 at 09:30

      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!

      Reply
  18. Ashley says

    03/15/2018 at 20:31

    Hi!! I would like to make cookies and creme. Can I just add crushed up Oreos toward the end of the churning?

    Reply
    • Judy says

      03/15/2018 at 21:07

      Yes… stir them in before freezing.

      Reply
  19. Ashley says

    03/15/2018 at 20:33

    Would it be ok for me to add Oreos?

    Reply
    • Judy says

      03/15/2018 at 21:06

      Absolutely! Stir them I just before freezing.

      Reply
  20. Ashley says

    03/17/2018 at 21:14

    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!

    Reply
  21. Kellie says

    11/22/2018 at 09:47

    Do you think cooling the mixture in the fridge before it goes in the machine helps with firmness or not necessary?

    Reply
    • Judy says

      11/23/2018 at 12:23

      I’d recommend cooling the mixture….

      Reply
  22. Donna says

    05/14/2019 at 14:04

    How many days in advance could I make the custard and keep it in the refrigerator before I churn it?

    Reply
    • Judy says

      05/16/2019 at 14:10

      I’m not sure but would guess a day or two would be fine?

      Reply
      • Donna Hornacek says

        05/17/2019 at 05:59

        Thank you!

        Reply

Leave a Reply to Des @ Life's Ambrosia Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hey there! I'm Judy, an empty nester just trying to fill up my day. I love to cook and shake up a tasty cocktail. Follow along and cook something, drink something or do something with me! Read More…

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

NEVER MISS A POST!

Enter your email to receive new posts directly to your inbox

Shop Amazon by Clicking Below and Help Support This Site

RECENT POSTS

  • Mexican Grilled Street Corn Salad
  • Chipotle Shrimp Pasta Salad
  • Cinnamon Rolls
  • Charred Sugar Snap Peas with Burrata and Mint
  • Artichoke Burrata Stacked Salad
  • Baked Manicotti
  • Southwestern Chicken Soup
  • Mediterranean Roasted Cauliflower
  • Savory Sweet Potato Stacks
  • 12 Days of Christmas Cocktails

Categories

Archives

my foodgawker gallery
Certified Yummly Recipes on Yummly.com

Like what you see? Sign up to never miss a post!

Popular Posts

Roasted Savory Sweet Potato Stacks
Ugly Condo Foyer
Charred Sugar Snap Peas with Burrata and Mint
Strawberry Basil Martini Popsicles - such a fantastic flavor combination. Can also be made without alcohol if you want.
IBLG is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and affiliated sites. Thank you for your support!

Copyright © 2019 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress