This Homemade Vanilla Ice Cream is rich, creamy, and full of classic vanilla flavor. Made with a cooked custard base of half-and-half, heavy cream, egg yolks, sugar, and vanilla extract, this traditional-style frozen dessert has a smooth texture that makes it perfect for serving in a bowl, scooping into cones, or pairing with your favorite homemade desserts.
Unlike no-churn ice cream recipes, this vanilla custard ice cream uses egg yolks to create a luxurious, velvety consistency. The combination of half-and-half and heavy cream provides richness, while the egg yolks help thicken the base. Pure vanilla extract gives the finished ice cream its familiar sweet, aromatic flavor.
To begin, gently heat the half-and-half and heavy cream in a saucepan until the mixture reaches a simmer. In a separate bowl, whisk the egg yolks with sugar until smooth. Slowly add some of the warm dairy to the eggs while whisking continuously. This process, called tempering, gradually warms the yolks and helps prevent them from scrambling.
Return the mixture to the saucepan and cook over low heat, stirring frequently, until the custard reaches 170–175°F and lightly coats the back of a spoon. Remove it from the heat, stir in the vanilla, and allow it to cool before refrigerating.
For the smoothest results, use a digital instant-read kitchen thermometer to monitor the custard temperature. Accurate temperature control helps the mixture thicken without overheating the eggs.
Refrigerate the custard for at least four hours, or overnight, until thoroughly chilled. Pour the cold mixture into your prepared ice cream maker and churn according to the manufacturer’s instructions, usually for 25–35 minutes.
Enjoy it immediately for a softer texture, or transfer it to a freezer-safe container and freeze for another three to four hours for firmer, scoopable ice cream.
Serve your homemade vanilla ice cream with fresh berries, chocolate sauce, warm apple crisp, or homemade ice cream cones. It’s a versatile dessert that’s worth keeping in your recipe collection.
Not what you are looking for? Try these other great recipes: Gluten-Free Chocolate Cupcakes, Luscious Lemon Squares or Salted-Caramel Pineapple Upside-Down Cake.
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Vanilla Ice Cream
- Total Time: 8:20
- Yield: 1 1/2 Quarts 1x
Ingredients
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
Instructions
- Combine the half and half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
- Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.
- Slowly ladle one third of the hot dairy into the yolk mixture, whisking constantly. (This is the tempering part.) Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon, and reaches 170 to 175ºF.
- Wash the original mixing bowl. When the custard is ready, transfer it to the now-clean bowl, stir in the vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40°F, at least 4 hours or up to overnight.
- Pour into a prepped ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Notes
Tips for Smooth Homemade Vanilla Ice Cream
Temper the eggs slowly. Add the hot dairy to the egg yolks a little at a time while whisking constantly. This helps prevent the eggs from scrambling.
Use gentle heat. Cook the custard over low heat, stirring frequently, until it reaches 170–175°F. Avoid boiling the mixture.
Strain if necessary. If small lumps form, pour the custard through a fine-mesh strainer before chilling.
Chill thoroughly. Refrigerate the custard until it is below 40°F before churning. Don’t leave the mixture at room temperature for an extended period; cool it promptly, using an ice bath if needed.
Follow your ice cream maker’s instructions. Churning times vary by machine.
Freeze for a firmer texture. Freshly churned ice cream is usually soft. Transfer it to a shallow, freezer-safe container and freeze for several hours if you prefer firm scoops.
- Prep Time: :10
- Freezer: 4:00
- Cook Time: :10
- Category: Dessert
- Method: Custard / Ice Cream Maker