This homemade vanilla ice cream recipe is an absolute classic and deserves a spot in your freezer all year long. It’s rich, creamy, and is packed with vanilla flavor; perfect for serving alongside your favorite desserts or enjoying on its own in a bowl with your favorite toppings.

Scoops of vanilla ice cream topped with sprinkles in a glass parfait dish.

This vanilla ice cream is a staple in my freezer for most of the year and it’s been the building block of many of my favorite ice cream-based recipes, such as Ice Cream Cookie Sandwiches, Old-Fashioned Ice Cream Sandwiches, Banana Split Ice Cream Cake, Homemade Klondike Bars, Homemade Ice Cream Cake, and Fried Ice Cream. You need this recipe in your life!

While you can certainly grab good ice cream from the grocery store, store-bought ice cream can’t hold a stick to the creamy deliciousness of homemade vanilla ice cream. The simple list of ingredients allows the natural flavors to shine through; no unnecessary extra ingredients!

Traditional Ice Cream vs. Philadelphia Style

Philadelphia-style ice creams are made by churning together a mixture of milk, cream, sugar and flavorings; by contrast, custard-based ice creams (such as this one), are created by using egg yolks along with the milk, cream, sugar and flavorings (here, vanilla beans) for the base. 

This results in an ice cream with a higher fat content and much richer and creamier texture. While the former is quicker and easier to make (and a little lighter), there’s no doubt in my mind that custard-based ice creams are far superior in terms of taste and texture.

Simple Ingredients

The beauty of this homemade vanilla ice cream recipe is the pure and simple list of ingredients:

Ingredients for homemade vanilla ice cream prepped and labeled.
  • ​Milk – Use whole milk for the richest, creamiest ice cream.
  • Sugar – I use regular granulated white sugar.
  • Heavy Cream – For the smoothest, creamiest texture. It may also be labeled as heavy whipping cream.
  • Vanilla Bean + Vanilla Extract – For complex vanilla flavor and little specks of vanilla bean throughout. 
  • Egg Yolks – The custard base that creates the richest homemade ice cream.

Step-by-Step Instructions

Here is how to make the best homemade vanilla ice cream:

Step #1: Steep the Vanilla Bean – Warm the milk, sugar, salt, and half of the heavy cream in a saucepan until the sugar dissolves, then scrape the beans from the vanilla bean into the mixture and drop the bean in, as well. Remove from the heat, cover, and let steep for 30 minutes.

Photo of using a knife to scrape out vanilla beans next to a pot with a cream mixture and vanilla pod inside.

Step #2: Make the Custard – Pour the warm milk mixture over the whisked egg yolks, then scrape everything back into the saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until the egg mixture is thickened and coats the back of a spoon. This should only take a few minutes! Pour the mixture through a fine mesh strainer into a bowl with the remaining heavy cream.

Step-by-step photos of tempering eggs and cooking ice cream custard i a stainless steel pot.
Side by side p hotos of straining ice cream custard mixture and stirring in cream and vanilla bean.

Step #3: Chill + Churn – Cover the custard and chill for at least 8 hours, or overnight. When ready to churn, remove the vanilla bean pod from the custard and churn the ice cream mixture according to your ice cream maker’s instructions. Store in an airtight container in the freezer for up to 2 months.

Overhead photo of vanilla ice cream churning in an ice cream maker.

What to Serve with Vanilla Ice Cream

While I’ve used this vanilla ice cream recipe as a jumping point for many of the recipes mentioned above, it’s absolutely perfect for those spur of the moment, “I need ice cream right now” type of days. Here are some other ideas:

  • Drop a nice big scoop onto warm chocolate chipcookies, brownies, your favorite fruit crisp, cobbler, or apple pie. 
  • Fill a bowl with ice cream and top it with chopped fruit (strawberries would be great!) or drizzle with melted peanut butter.
  • Serve it alongside your favorite cakes.
  • Make impromptu sundaes with homemade hot fudge, salted caramel sauce, whipped cream, chopped peanuts, sprinkles, and a cherry on top.

How to Store Homemade Ice Cream

Store your ice cream in an airtight container to prevent ice crystals from forming. Some different types of containers that I would recommend:

Single scoop of vanilla ice cream scooped and still sitting in container of homemade ice cream.

Recipe Notes

A few extra tips to help you make the best ice cream you’ve ever had!

  • Equipment – You can use a stand-alone ice cream maker or, if you have a KitchenAid mixer, you can use the ice cream maker attachment.
  • Milk – Use whole milk for best results and the thickest, creamiest texture.
  • Vanilla Bean – You can usually find vanilla beans in the grocery store’s spices section, but they can also be purchased online.
  • Cook the Custard Long Enough – If you are unsure if the custard mixture has thickened enough, use an instant-read thermometer; the mixture should reach 175 degrees F.
  • Strain the Custard – Don’t skip this step! This filters out any little bits of cooked egg that could be clinging to the pan.
Three scoops of vanilla ice cream in a glass parfait dish with colorful sprinkles on top.

More Homemade Ice Cream Recipes

If you make this vanilla ice cream recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

Vanilla Ice Cream Recipe

Yield: 1 quart
Prep Time: 30 minutes
Freezer time: 9 hours
Total Time: 9 hours 30 minutes
A fabulous recipe for rich and creamy homemade vanilla ice cream, speckled with real vanilla bean.
5 (7 ratings)
Print Pin Rate

Ingredients

  • 1 cup (240 ml) whole milk
  • ¾ cup (149 g) granulated sugar
  • 2 cups (480 ml) heavy cream, divided
  • Pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • 6 egg yolks
  • ¾ teaspoon vanilla extract

Instructions 

  • Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
  • Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
  • Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
  • Pour the custard through the fine-mesh sieve and stir it into the cream. Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
  • When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and store in the freezer for 1 to 2 months.

Notes

  • Equipment – You can use a stand-alone ice cream maker or, if you have a KitchenAid mixer, you can use the ice cream maker attachment.
  • Milk – Use whole milk for best results and the thickest, creamiest texture.
  • Vanilla Bean – You can usually find vanilla beans in the grocery store’s spices section, but they can also be purchased online.
  • Cook the Custard Long Enough – If you are unsure if the custard mixture has thickened enough, use an instant-read thermometer; the mixture should reach 175 degrees F.
  • Strain the Custard – Don’t skip this step! This filters out any little bits of cooked egg that could be clinging to the pan.
  • Storage – Homemade ice cream will keep in the freezer for 1 to 2 months. Store it in an airtight container, such as Rubbermaid Brilliance storage containers (my absolute favorite food storage containers), dedicated ice cream storage tubs (rectangular or pint-shaped), or Souper Cubes (some people swear by these for keeping the ice cream scoopable and not hard).
Nutritional values are based on the whole recipe
Calories: 2739kcal, Carbohydrates: 180g, Protein: 34g, Fat: 213g, Saturated Fat: 124g, Cholesterol: 1848mg, Sodium: 368mg, Potassium: 796mg, Sugar: 163g, Vitamin A: 8950IU, Vitamin C: 2.9mg, Calcium: 724mg, Iron: 3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Dessert
Cuisine: American

This recipe was originally published in May 2013.

Photography by Dee Frances