Homemade Vanilla Ice Cream

• Prep Time: 15 minutes (plus chill time)

• Churn Time: 20–25 minutes

• Freeze Time: 4–6 hours

• Total Time: ~6–8 hours

• Servings: 6–8 scoops

• Skill Level: Easy to Moderate

• Cuisine: American

• Dish Type: Frozen Dessert

 Ingredients

For Custard-Style Vanilla Ice Cream (Churn Method):

• 2 cups (480ml) heavy cream

• 1 cup (240ml) whole milk

• ¾ cup (150g) granulated sugar

• 5 large egg yolks

• 1 tablespoon pure vanilla extract

• Pinch of salt

Want to skip the eggs? See the no-churn and Philadelphia-style alternatives below.

 Equipment Needed

• Medium saucepan

• Mixing bowls

• Whisk

• Fine mesh sieve

• Ice cream maker (for churned version)

• Freezer-safe container with lid

• Spatula

 Time Breakdown

 Instructions

 Step 1: Make the Custard Base

1. In a saucepan over medium heat, combine heavy cream, milk, and half of the sugar. Stir gently and bring just to a simmer (do not boil).

2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

3. Slowly ladle about ½ cup of the warm milk mixture into the egg yolks while whisking constantly — this tempers the eggs.

4. Gradually pour the egg yolk mixture back into the saucepan while stirring.

5. Cook over low to medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170–175°F or 77–80°C).

6. Remove from heat, stir in vanilla and a pinch of salt.

 Step 2: Chill the Base

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

2. Cover with plastic wrap (touching the surface to prevent a skin), and refrigerate for at least 4 hours, or until cold. Overnight is ideal.

 Step 3: Churn the Ice Cream

1. Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

2. The ice cream will be soft-serve consistency once churned.

 Step 4: Freeze Until Firm

1. Transfer to a freezer-safe container. Smooth the top and cover with a lid or plastic wrap.

2. Freeze for 4–6 hours (or overnight) until firm and scoopable.

 Serving Suggestions

• Serve in bowls or cones with sprinkles, hot fudge, or salted caramel

• Top with fresh berries, crushed cookies, or toasted nuts

• Pair with warm pie, cobbler, or cake

• Turn into ice cream sandwiches or milkshakes

 Variations

 Chocolate Chip:

Add ½ cup mini chocolate chips during the last 2 minutes of churning.

 Strawberry Swirl:

Layer in strawberry jam after churning before freezing.

 No-Churn Vanilla Ice Cream:

• 2 cups heavy cream

• 1 can (14 oz) sweetened condensed milk

• 1 tbsp vanilla extract
  Whip the cream to stiff peaks, fold in condensed milk and vanilla, and freeze for 6 hours.

 Philadelphia-Style (Egg-Free):

Skip the egg yolks. Just heat the cream, milk, sugar, and vanilla. Chill, churn, and freeze.

 Nutrition Info (Per ½ cup serving, approximate)

Based on churned custard version. Variations may differ.