Heavenly Classic Vanilla Ice Cream Recipe: Silky Homemade Joy

Cool summer days call for a classic vanilla ice cream that melts effortlessly on your tongue.

Creamy, smooth vanilla ice cream promises pure indulgence with every spoonful.

The simplest ingredients create magic in this timeless dessert.

Rich dairy and fragrant vanilla beans combine to craft a treat that feels both nostalgic and luxurious.

Each scoop carries memories of childhood delights and warm afternoons.

Home cooks adore this straightforward recipe that requires minimal effort but delivers maximum flavor.

Prepare to savor a dessert that celebrates the elegant simplicity of vanilla sweet embrace.

What You Need to Make Classic Vanilla Ice Cream

• Heavy Cream: A rich, luxurious ingredient that provides a smooth and creamy texture to the ice cream.
• Whole Milk: Adds a lighter consistency and helps balance the richness of the cream.

• Granulated Sugar: Provides sweetness and helps create a smooth, soft-freezing ice cream.

• Egg Yolks: Creates a rich, custard-like base that gives the ice cream a smooth and creamy mouthfeel.

• Salt: Enhances the overall flavor and balances the sweetness of the ice cream.
• Vanilla Extract, Vanilla Seeds: Adds the classic, warm vanilla flavor that defines this traditional ice cream.

Method for Churning Classic Vanilla Ice Cream

Step 1: Warm the Dairy Blend

Grab your medium saucepan and combine heavy cream, milk, and half the sugar. Gently heat the mixture over medium heat until steam appears, being careful not to let it boil.

Watch for tiny bubbles and a steamy surface that signals perfect temperature.

Step 2: Whip the Egg Mixture

In a separate bowl, whisk egg yolks with remaining sugar and salt.

Keep whisking until the color transforms into a pale, creamy texture and the mixture becomes slightly thicker. Your goal is a smooth, light consistency.

Step 3: Create a Smooth Custard Base

Carefully pour about half a cup of hot cream into the egg mixture, whisking continuously. This delicate process prevents egg scrambling and creates a silky smooth base.

Slowly incorporate the tempered egg mixture back into the saucepan.

Step 4: Cook the Custard Perfectly

Reduce heat to medium-low and stir constantly with a wooden spoon.

Watch for the mixture to thicken enough to coat the spoon’s back. Use a kitchen thermometer to check the temperature reaches 170-175 degrees Fahrenheit.

Avoid boiling at all costs.

Step 5: Flavor and Chill the Base

Remove from heat and stir in vanilla extract or seeds.

Strain the custard through a fine mesh sieve to eliminate any potential lumps. Cover the surface with plastic wrap and refrigerate until completely cold, which takes at least 4 hours or overnight.

Step 6: Churn into Creamy Goodness

Pour the chilled custard into an ice cream maker. Churn according to manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency with a luxurious, creamy texture.

Step 7: Freeze and Enjoy

Transfer the churned ice cream to an airtight container. Smooth the top carefully and freeze for a minimum of 2 hours to achieve the perfect firm texture.

Get ready to savor your homemade classic vanilla ice cream!

Smart Details to Know for Ice Cream

• Use heavy cream with at least 36% fat for richer, smoother texture and more luxurious mouthfeel.
• Whisk constantly when adding hot cream to egg yolks and maintain low, steady heat to create silky custard without curdling.
• Use pure vanilla extract or scrape fresh vanilla bean seeds for deeper, more authentic aromatic profile.
• Check custard readiness by running finger across back of spoon – if line remains clear without running, it's perfectly thickened.
• Allow custard to cool completely in refrigerator before churning to ensure optimal ice cream consistency and prevent icy texture.

New Takes on Classic Vanilla Ice Cream

• Chocolate Lover's Delight: Replace vanilla extract with rich cocoa powder or melted dark chocolate, creating a decadent chocolate ice cream base that chocolate enthusiasts will adore.
• Dairy-Free Dream: Swap heavy cream and milk with coconut milk or almond milk, using cornstarch as a thickener to maintain creamy texture for lactose-intolerant or vegan individuals.
• Honey Lavender Infusion: Substitute sugar with honey and steep dried lavender flowers in the cream mixture, adding a floral and aromatic dimension to the classic vanilla recipe.
• Nutty Crunch Edition: Incorporate toasted almond or hazelnut extract instead of vanilla, then fold chopped nuts into the churned ice cream for added texture and depth of flavor.

Sweets That Go With Vanilla Ice Cream

• Pair with Warm Apple Crumble: The classic vanilla ice cream's creamy sweetness perfectly balances the cinnamon-spiced, buttery crumble, creating a comforting dessert harmony.
• Complement with Espresso Martini: The rich, bold coffee notes of the cocktail cut through the ice cream's sweetness, offering a sophisticated adult dessert experience.
• Match with Caramelized Pecans: Sprinkle toasted, caramel-coated pecans over the vanilla ice cream for a delightful crunch and deep nutty flavor that elevates the dessert's texture and taste.
• Serve with Aged Port Wine: The sweet, complex notes of an aged port wine create a luxurious pairing that highlights the vanilla's delicate flavors and creamy smoothness.

Keeping Classic Vanilla Ice Cream Smooth

• Transfer leftover ice cream to an airtight container with a tight-fitting lid. Cover the surface with plastic wrap to prevent freezer burn. Store in the coldest part of the freezer for up to 2 weeks.
• Press plastic wrap directly onto the ice cream surface before sealing the container. This technique minimizes air exposure and reduces unwanted ice crystal formation.
• Remove the container from the freezer and let it sit at room temperature for 5-10 minutes before serving. Use a warmed ice cream scoop for smoother scooping.
• Scoop individual servings into small containers or silicone molds before freezing. This method allows for easy single-serving defrosting and prevents repeated thawing of the entire batch.

FAQs

• Why do I need to temper the egg yolks?

Tempering prevents the eggs from scrambling when added to hot liquid. By slowly adding hot cream to eggs while whisking, you gradually raise their temperature without cooking them, creating a smooth custard base.

• Can I use vanilla extract or vanilla bean seeds?

Both work great. Vanilla extract is convenient and budget-friendly, while vanilla bean seeds provide a more intense, authentic flavor with visible specks. Choose based on your preference and availability.

• How do I know when the custard is ready?

The custard is done when it coats the back of a spoon and reaches 170-175°F. When you run your finger across the spoon, it should leave a clear path that doesn’t immediately fill back in.

Classic Vanilla Ice Cream That’s Truly Timeless

• Craft a Crowd-Pleaser: Perfect for game nights, family dinners, or casual get-togethers, this chili cheese burrito recipe brings everyone together with its irresistible flavors and hearty filling.
• Master Simple Cooking Techniques: Even novice cooks can nail this recipe with basic skillet skills and straightforward ingredient mixing, making it an excellent choice for building kitchen confidence.
• Customize Your Comfort: Easily adjust spice levels, swap cheese types, or add extra toppings to match personal taste preferences, creating a personalized meal that satisfies every craving.
• Meal Prep Magic: Prepare the beef and bean mixture ahead of time, store in the refrigerator, and quickly assemble burritos when hunger strikes, saving precious time during busy weekdays.

Classic Vanilla Ice Cream Recipe

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4.9 from 21 reviews

• Total Time: 6 hours 50 minutes
• Yield: 6 1x

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Description

Creamy vanilla dreams come alive in this classic Vanilla Ice Cream that whispers sweet memories of summer afternoons. Rich custard base and pure vanilla essence merge into a silky scoop perfect for chilling with friends and family.

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Ingredients

Scale 1x2x3x

Dairy:

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 4 large egg yolks

Sweeteners:

• 3/4 cup (150 g) granulated sugar

Flavoring and Seasoning:

• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Create a creamy foundation by gently heating heavy cream, milk, and half the sugar in a saucepan until wisps of steam emerge, avoiding boiling.
2. Whisk egg yolks, remaining sugar, and salt until the mixture transforms into a pale, silky texture with subtle thickness.
3. Carefully introduce about 1/2 cup of hot cream into egg mixture, whisking vigorously to prevent curdling, then seamlessly incorporate the tempered eggs back into the saucepan.
4. Maintain a gentle medium-low heat, stirring continuously with a wooden spoon, until the custard reaches 170-175°F and develops a smooth, coating consistency that clings to the spoon.
5. Remove from heat and infuse vanilla extract or seeds, then strain through a fine mesh sieve to eliminate potential lumps, ensuring a velvety smooth base.
6. Shield the custard’s surface with plastic wrap and refrigerate until thoroughly chilled, allowing flavors to meld for a minimum of 4 hours or preferably overnight.
7. Transfer the cold custard into an ice cream maker and churn for approximately 20-25 minutes until it achieves a soft, cloud-like texture.
8. Scoop the churned mixture into an airtight container, smoothing the surface, and freeze for at least 2 hours to solidify into a perfect, scoopable dessert.

Notes

• Cool the custard quickly by placing the bowl in an ice bath to speed up chilling and prevent bacterial growth.
• Try different vanilla sources like Madagascar, Tahitian, or Mexican beans for unique flavor profiles.
• For a richer texture, use only egg yolks and adjust cream-to-milk ratio to increase butterfat content.
• Make a lactose-free version by substituting dairy with coconut milk or almond milk for a creamy alternative.

• Prep Time: 20 minutes
• Cook Time: 6 hours 30 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 357 kcal
• Sugar: 22 g
• Sodium: 60 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 9 g
• Trans Fat: 1.2 g
• Carbohydrates: 23 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 200 mg