Homemade ice cream

Prep Time: 30 minutes
Chill & Freeze Time: 6–8 hours (or overnight)
Total Time: 7.5–9 hours
Difficulty: Medium
Serves: 8 (makes about 1 liter / 1 quart)

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Introduction

There’s nothing quite as satisfying as making your own homemade ice cream from scratch. With just a few simple ingredients and some patience, you can create a rich, creamy treat that far surpasses anything store-bought. Whether you’re indulging in a nostalgic scoop of vanilla or adding your favorite mix-ins—chocolate chips, fruit swirls, or cookie crumbs—this homemade ice cream recipe is your perfect starting point.

Using a classic French custard base made with egg yolks, this version yields silky-smooth texture and incredible flavor. While this recipe requires an ice cream maker for best results, no-churn options are also included below!

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Ingredients

For the Ice Cream Base:

• 2 cups (500 ml) heavy cream (also called double cream)

• 1 cup (250 ml) whole milk

• ¾ cup (150 g) granulated sugar

• 5 large egg yolks

• 2 tsp pure vanilla extract

• Pinch of salt

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Equipment Needed

• Saucepan

• Mixing bowls

• Whisk

• Fine mesh sieve

• Ice cream maker (optional but recommended)

• Freezer-safe container with lid

• Spatula

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Instructions

Step 1: Heat the Milk & Cream

1. In a medium saucepan, combine the heavy cream, whole milk, and half the sugar (about ⅜ cup).

2. Warm the mixture over medium heat until it’s hot but not boiling (about 170°F or 75°C).

3. Stir occasionally to prevent the milk from scalding.

Step 2: Whisk Egg Yolks

1. While the cream heats, whisk the egg yolks with the remaining sugar and a pinch of salt in a separate bowl until pale and creamy.

2. This step helps create a smooth custard and ensures the eggs incorporate evenly.

Step 3: Temper the Egg Yolks

1. Slowly pour a ladle of the hot milk mixture into the yolk mixture, whisking constantly. This step prevents the yolks from scrambling.

2. Gradually add more hot milk (about half the total amount), then return the yolk mixture to the saucepan with the remaining milk-cream.

Step 4: Cook the Custard

1. Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula.

2. Continue until it thickens enough to coat the back of the spoon (around 175°F or 80°C).

3. Do not let it boil—if you see bubbles, remove it immediately.

Step 5: Strain and Cool

1. Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.

2. Stir in the vanilla extract.

3. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best flavor and texture.

Step 6: Churn the Ice Cream

1. Pour the chilled custard into your ice cream maker.

2. Churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.

3. Transfer the ice cream into a freezer-safe container, smoothing the top.

Step 7: Freeze and Set

1. Cover with an airtight lid or plastic wrap.

2. Freeze for at least 2–4 hours until firm.

3. When ready to serve, let it sit at room temperature for 5 minutes for easier scooping.

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Optional Mix-In Ideas

Add these during the last 5 minutes of churning or fold them in before freezing:

• Chocolate chips or chunks

• Crushed cookies or brownies

• Swirls of caramel, fudge, or fruit jam

• Toasted nuts or shredded coconut

• Fresh berries or mashed banana

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No Ice Cream Maker? Try This No-Churn Version!

If you don’t have an ice cream maker, try this simplified version:

Ingredients:

• 2 cups heavy cream

• 1 can (14 oz) sweetened condensed milk

• 2 tsp vanilla extract

Instructions:

1. Whip the heavy cream until stiff peaks form.

2. In another bowl, mix condensed milk with vanilla extract.

3. Gently fold the whipped cream into the condensed milk mixture.

4. Pour into a loaf pan or container, smooth the top, cover, and freeze for at least 6 hours.

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Tips for Perfect Homemade Ice Cream

• Use Full-Fat Ingredients: Avoid low-fat milk or cream alternatives—they produce icier texture.

• Don’t Skip the Chill Time: Proper chilling enhances flavor and helps the mixture churn better.

• Add Vanilla Last: Cooking vanilla can mute its flavor, so always stir it in after removing from heat.

• Prevent Ice Crystals: Place plastic wrap directly on the surface of the custard or ice cream during chilling and freezing.

• Let it Rest Before Serving: Homemade ice cream is firmer than store-bought, so let it soften slightly before scooping.

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Serving Suggestions

• Serve in bowls, cones, or sandwiched between cookies.

• Drizzle with chocolate or caramel sauce for an indulgent touch.

• Top with seasonal fruits, whipped cream, or sprinkles.

• Use as a base for sundaes or milkshakes.

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Nutrition Information (Per ½ Cup Serving)

Note: Nutritional values vary depending on add-ins and ingredients.

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Conclusion: Make Every Scoop Count

There’s something incredibly rewarding about making your own ice cream. This homemade vanilla ice cream serves as a delicious base for creativity—whether you keep it classic or turn it into a flavor-packed creation.

Unlike store-bought varieties, you control what goes in, which means no preservatives or artificial flavors—just creamy, dreamy indulgence made with love.

So grab your whisk, prep your mix-ins, and let your freezer do the rest. Your next favorite dessert is just a churn away.