Desserts
Homemade Vanilla Ice Cream
Creamy vanilla ice cream made from cream, milk, egg yolks and sugar, with or without an ice cream maker. Serves 6; needs 4 hours of chilling.
- Total time
- 280 min
- Servings
- 6
- Difficulty
- Easy
Ingredients
Custard base
To flavor
Method
Heat the cream and milk
In a saucepan, heat 200 ml cream and 200 ml milk over medium heat without letting them boil. Add 150 g sugar and stir until dissolved.
Whisk the yolks
In a separate bowl, whisk 4 egg yolks.
Temper the yolks
Slowly pour part of the hot mixture over the yolks, whisking constantly, to temper them without scrambling.
Cook the custard
Return everything to the pan and cook over medium-low heat, stirring, until the custard thickens slightly and coats the back of a spoon.
Chill the custard
Remove from the heat, let cool and refrigerate at least 4 hours, covered with plastic wrap pressed on the surface.
Churn or freeze
Add 5 ml vanilla extract and churn in an ice cream maker following its instructions. Without a machine, freeze in a container and stir vigorously every 30 minutes for 3–4 rounds.
Freeze and serve
Freeze until firm to your liking and let it soften for a few minutes before scooping.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/6 of the recipe)
- Protein
- 3.8 g
- Carbohydrates
- 28 g
- Fat
- 15.6 g
- Sodium
- 29 mg
Estimate per serving; it varies with the fat content of the cream, the size of the yolks and brands. The USDA value for heavy whipping cream is used.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This homemade vanilla ice cream starts from a custard base: cream and milk are heated with sugar, tempered into egg yolks and cooked until thick enough to coat the back of a spoon. The base is then chilled, flavored with vanilla extract and churned in an ice cream maker or frozen with regular stirring.
The result is a soft ice cream with a clean vanilla flavor and creamy texture. It serves 6 and needs about 4 hours of chilling before freezing.
Frequently asked questions
Can I make this ice cream without an ice cream maker?
Yes. Freeze the cold base in a container and stir it vigorously every 30 minutes for 3–4 rounds to break up ice crystals, then freeze until firm.
Why does my ice cream have ice crystals?
Usually the base was not cold enough before churning or was not stirred enough while freezing. Chill the custard at least 4 hours and, without a machine, stir every 30 minutes.
How long does homemade ice cream last?
Up to 2 weeks in the freezer in a well-covered container. Let it soften for a few minutes before serving so it scoops easily.
