The best HomemadeVanilla Ice CreamRecipe! It’s creamy, easy, and calls for a no-cook egg custard! The eggs are whipped to a creamy consistency to give you the best vanilla ice cream experience with a fraction of the labor!
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This vanilla ice cream recipe is the base of all the other delicious ice cream flavors! Which, is why we have a collection of different ice cream flavors like our favorite Cookies N’ Cream ice cream or homemade Chocolate ice cream! Once you get the base down you can make any flavored ice cream for those hot upcoming summer days!
Video How to make Vanilla Ice Cream:
The Only Ice Cream Recipe You’ll Ever Need!
A classic custard is a base to any ice cream flavor! All you need is milk, cream, and eggs to make it happen and it’s so EASY! Not too heavy or light! And the custard doesn’t call for egg yolks, you use all the eggs but transform them in a creamy miraculous non-cooking way! I used an ice cream maker attachment to my Kitchen Aid Mixer but any electric ice cream maker like this Cuisinart one will work! The rule of thumb for creamy ice cream is the heavier you go with heavy cream the richer! The lighter the ice cream you want then use milk. It’s simple really, and you only need a few ingredients!
So, that brings me to some of the homemade ice creams that I’ve tried. Although a no-churn ice cream recipe sounds like a deal-breaker, I’ve found the texture to be completely off. It’s not going to deliver that ice cream flavor you get from a tub of store-bought ice cream. As of a result, an eggless version seamed to melt too fast and also lacked in the richness factor. And a custard-based recipe that you have to cook in the summer? Forget it, wasn’t one I was willing to work around. However, I still wanted the addition of eggs since I do believe it adds that oomph to the cream, so I was on the search to make the perfect ice cream.
Best Vanilla Ice Cream
My search is over for the best vanilla ice cream recipe! My favorite reason that I absolutely love this version of homemade Ice cream is that it was a special creation in taking a big shortcut for an egg custard! I wanted the addition of eggs in my ice cream for richness and my way of doing that was to whip the eggs but not cook them. It’s the BEST formula for an egg-based ice cream recipe without the cooked custard! Once you master your vanilla ice cream game the add-ins come in easily. The cream and milk churn to a soft-serve ice cream that you can enjoy immediately or freeze for later to replicate a tub of store ice cream. It’s simply divine and is likely to receive comments!
How to make Ice Cream:
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BEST Vanilla Ice Cream Recipe
Prep Time: 2 minutes minutes
Cook Time: 30 minutes minutes
Chilling: 4 hours hours
Total Time: 4 hours hours 32 minutes minutes
Servings: 10 servings
Author: Alyona Demyanchuk
The best HomemadeVanilla Ice CreamRecipe! It's creamy, easy, and calls for a no-cook egg custard! The eggs are whipped to a creamy consistency to give you the best vanilla ice cream experience with a fraction of the labor!
Equipment
electric ice cream maker or Kitchen aid ice cream maker attachment
Ingredients
Vanilla Ice Cream Custard:
3 eggs
3/4 cup granulated sugar
3 cups heavy whipping cream
1 cup milk
1 tsp vanilla extract (optional)
Instructions
How to make Vanilla Ice Cream:
Prep: Freeze the bowl and paddle attachment to your ice cream maker for 24 hours.
- See Also45 Dairy-Free Paleo Ice Cream Recipes (Try these!) - Paleo GrubsAlmond Custard Ice Cream Recipe18 Amazing Almond Milk Ice Cream Recipe Ideas20 Refined Sugar-Free Ice Cream Recipes
To prepare ice cream custard: Beat eggs and sugar for 5 minutes, until thick and pale.
Mix in the cream, milk, and vanilla until blended. Place batter into the fridge at least 4 hours or freeze in as quick as 1-4 hours or until very cold.
To make ice cream: Pour cold batter into the frozen ice cream maker and churn for 25-30 minutes.
Ice cream will look gritty once done.
Transfer ice cream into a container and freeze until firm or enjoy as a soft-serve.
Notes
Servings:this recipemakes approx. 10 (1/2 cup) servings and almost 2 quarts of ice cream once churned. Adult servings and Children's servings vary so calories may differ.
To Scoop Ice cream: freeze the churned ice cream overnight. Use my favorite heavy-duty ice cream scoop for easy scooping.
Soft-serve ice cream:enjoy right after churning for a soft serve vanilla ice cream.
Nutrition per serving
Serving: 1servingCalories: 339kcalCarbohydrates: 18gProtein: 4gFat: 28gSaturated Fat: 17gCholesterol: 149mgSodium: 57mgPotassium: 104mgSugar: 16gVitamin A: 1160IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Handy Ice cream equipment:
Q&A
What is the best Ice cream maker?
I was on the hunt for a good ice cream maker and this Cuisinartone was one I was considering, however, I went with the Kitchen aid ice cream attachment since I really didn’t want extra kitchen gadgets taking up counter space. I already had a kitchen aid so it would only be a bowl attachment I would need to purchase. The bowl stays in the freezer so more counter space for me and no extra machinery needed. I love this attachment it was definitely a wise investment.
Is it safe to eat raw eggs in ice cream?
I haven’t had any salmonella issues with my ice cream batches. The eggs in the ice cream go through freezing point anyway, so it shouldn’t be a big problem unless you have encountered problems with raw egg consumption. However, if this seems to be an issue just pasteurize and cool your eggs before proceeding with the recipe. Besides, if freezing fish kills off any parasites for raw consumption then this process should work for eggs as well.
Can I use vanilla pudding for a homemade vanilla ice cream recipe?
Some old-fashioned vanilla ice cream recipes call for vanilla pudding, which sounds delicious but can be overpowering in vanilla pudding taste depending on how much you use. I do know store pudding thickens nicely however it can change the hue of the ice cream and taste like pudding rather than ice cream. If you wish to use dry vanilla pudding, I would recommend adding a Tbsp of the dry pudding into the cream when preparing to not overdo it.
Ingredients to make Homemade Ice Cream:
Making homemade ice cream is easy! Here is a complete list of the ingredients needed:
- Eggs-adds richness to the ice cream.
- granulated sugar-a sweetener and helps eggs thicken.
- heavy cream-adds heavier and richer texture.
- milk- lightens up the ice cream, so your not using all cream.
- vanilla-is actually optional and I do skip it now as the ice cream is plenty sweet. Vanilla extract or vanilla sugar are both vanilla enhancers. Feel free to add fresh vanilla beans if you wish.
How to make ice cream in a Kitchen Aid Mixer:
- First, freeze the bowl to your ice cream maker for 24 hours.
- Prepare the Ice Cream Custard:Beat the eggs and sugar until pale and thick.
- Next, pour in the cream, milk, and vanilla. Beat well.
- Refrigerate or chill the ice cream mixture before churning in the ice cream maker. Doing so will thicken the ice cream properly and won’t be a wet mess.
- Churnyour cold ice cream custard in the frozen bowl over low speed for 25-30 minutes. Ice cream will look gritty and be the consistency of a soft-serve ice cream. Transfer to a container, cover, and freeze until firm.
- Scoop into cone or bowl and enjoy!
Do you have to chill the ice cream custard before churning?
Chilling your ice cream batter is crucial. I’ve seen a difference in my ice cream consistency. When I didn’t properly chill my batter it had the tendency to be a melty mess and that doesn’t get better after the freezing point as melted ice cream never regains it’s texture again. You can freeze the custard in the freezer to speed up the chilling process anywhere from 30 minutes up to 4 hours. Or you can refrigerate overnight, which is what I usually do.
How long should I churn ice cream for?
If your ice cream equipment and the batter are properly prepared, no longer than a 30-minute mark is recommended. After 30 minutes your batter can start melting and your ice cream maker can lose its cold state. Typically the ice cream churns within 25 minutes.
How do I make my ice cream lighter or heavier?
The formula is simple. Ice cream consists of cream and milk. More cream = more creamy consistency. Less cream = less creamy and lighter in taste. The heavier you go with heavy cream the richer! The lighter the ice cream you want then use milk or half and half.
How is Vanilla Ice Cream Made?
Vanilla is just a flavoring to plain ice cream and is actually the base of all the other flavors of ice cream out there. The ice cream mixture of cream and eggs then goes through a frozen bowl that typically turns and scrapes off the sides of the bowl turning the cream into icicles. This technique turns (churns) the cream until most of the cream turns into soft icicles as we call the soft serve. The only way to replicate this creamy ice cream is to invest in an ice cream maker. I like to use an electric one although there is still the old fashioned ice cream maker with hand cranks that require ice cubes and salt. Here is Wiki Article all about Vanilla Ice Cream.
Tips for Ice Cream:
- Refrigerate or Chill your ice cream custard before churning.
- Make sure the bowl to your ice cream maker is properly frozen if using an electric unit. (24 hours is best.)
- If the batter isn’t churning after 15 minutes stop the machine pour your mixture into a bowl and refrigerate. Wash and dry your bowl then place it into the freezer again to freeze. Try turning again in 24 hours for the bowl to regain its coldness.
- Enjoy freshly churned ice cream as a soft serve or freeze after churning for scoopable ice cream.
Other ice cream recipes to try:
- Cookies N Cream ice cream
- Chocolate ice cream
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Categories
- Desserts
- Gluten-Free
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23 comments
- Emily Bannister
Just found this recipe and it’s a keeper. Not to often I find a recipe where all my kids agree that it’s the best they have ever had! Thank you!
- Reply
- Cathryn
This is just like I used to make my ice cream back in the 70s, except with an old hand-crank ice cream maker. Thank you so much for reminding me of the recipe.
I too have never gotten sick from raw eggs (from backyard chickens) in over 60 years. I use raw eggs in homemade mayo and for Caesar salad to coat the romaine before tossing with the rest of the dressing. I also drink raw milk so I guess I’m a risk taker 😂.
- Reply
- Lesley
Incredibly creamy texture (have to admit that I gave in to the impulse to substitute heavy cream for the milk) and maintained that texture after freezing, as well. Added crushed Butterfingers as it churned and it was worth the calories. Recipe is super easy, fantastic texture and freezes quickly with materials chilled ahead as instructed. Going to make some with fresh peaches soon. Well, as soon as I can see my feet after that last batch, lol.
- Reply
- margie
Recipe calls for 3 cups heavy whipping cream & 1 cup of milk. Would using 2 cups of HWC & 2 cups of milk work? I really want to use my new Kitchenade ice cream attachment today.
- Reply
- Alyona Demyanchuk
Absolutely, Margie!
- Reply
- Joi
This recipe was fabulous. My family all said this is better than the ones in the stores! Do you happen to have a blackberry recipe? Thanks a million!
Joi- Reply
- Alyona Demyanchuk
Oh, wonderful! To make blackberry ice cream, I’d cook the berries in some sugar first then add it cooled to the batter when churning. Feel free to fold in some fresh berries.
- Reply
- Bev
Just made the vanilla ice cream, thank you for the amazing recipe. I have just put it in the freezer but the taste is to die for. Again thank you. Have you a recipe for macadamias ice cream or any unusual ice creams. Bev
- Reply
- Alyona Demyanchuk
Hi Bev, vanilla ice is the base for many flavors. I currently have cookies and cream and chocolate listed but also have a coffee-flavored one and strawberry using vanilla as the base. You can try folding in 1/2 cup of chopped macadamia nuts to make that flavor.
- Reply
- Jeanne
I have a compressor ice cream maker that freezes as it churns. So, I should be able to skip the batter in the freezer step, right?
Like many others I have been exhausting myself with recipe after another. Excited to try this one.- Reply
- Alyona Demyanchuk
Hi Jeanne, I found the ice cream to be much better once chilled. If the time allows I’d put the batter in the freezer for at least 20 minutes or in the fridge the night before.
- Reply
- brianne
Hi there!
So this is safe to eat even though the eggs are not cooked, correct?
Wanted to make sure I wasn’t reading anything incorrectly!
Cannot wait to try!
- Reply
- Alyona Demyanchuk
Hi Brianne, if you want to take safety precautions I’d bring the mixture up to a boil of 180°F then cool it to be on the safe side.
As mentioned in our terms and conditions, all recipes, advice, and opinions on this website are for information only, and you will have to make the final decision whether something is safe for you.- Reply
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