This homemade vanilla ice cream recipe is the most decadent summer dessert. The creamy custard base is made from six simple ingredients and is so easy to make you won’t believe it.
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Think ice cream can’t taste better than ice cream parlor ice cream? That’s because you’ve never made this homemade ice cream recipe.
The first time I made homemade ice cream, I couldn’t believe how incredible it was. The texture, the flavor, the natural taste. It’s unbelievable.
Ice Cream Toppers & Serving Ideas
I always have a couple of cartons in my freezer ready for surprise visitors. Top this homemade vanilla ice cream recipe with Oreos, brownies or crumbled Rolo Browned Butter Chocolate Chip Cookies for even more decadence.
One of my favorite things to do is toast a small slice of my Mimi’s banana nut bread, top it with a scoop of homemade ice cream and drizzle it with Oma’s homemade chocolate sauce.
Another fun way to serve it, is the make ice cream sandwiches using two Rolo Browned Butter Chocolate Chip Cookies.
Homemade Ice Cream Recipe Equipment
- Cuisinart Ice Cream Maker
- Glass Bowls
- Sauce Pan
- Wooden Spoon
- Storage Cartons – Reusable or Shareable
Shopping List (click to download & print)
- Gluten Free
- Nut Free
Homemade Old Fashioned Vanilla Ice Cream
- Prep Time: 10 minutes
- Rest Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
This old fashioned homemade vanilla ice cream recipe has a creamy custard base and is made from six simple ingredients.
- 2 cups heavy cream
- 1–½ cups whole milk
- 1 cup sugar
- ½ teaspoon kosher salt
- 2 teaspoons vanilla paste
- 4 egg yolks
In a medium saucepan, combine heavy cream, milk, sugar, salt and vanilla bean paste. Cook cook over medium-high heat, stirring occasionally, until the sugar dissolves. About 5 minutes. Do not let cream mixture boil.
In a medium bowl, whisk the egg yolks together.
Slowly, add the hot cream mixture to the eggs. Add ½ cup at a time while whisking constantly. Repeat until all the hot milk has been added to the egg yolks.
Pour the mixture back into the saucepan. Cook over medium heat, stirring continuously with a rubber spatula, until the mixture thickens and reaches 185°F. About 5 minutes.
Remove from heat and strain through a fine-mesh sieve into a clean medium bowl.
Using a large bowl, prepare an ice bath with about 3 cups of ice and enough water to cover half the ice.
Place the bowl with the ice cream mixture in the ice bath and stir once every few minutes until the mixture cools down to about 70°F. Avoid getting any water from the ice bath in your cream mixture.
Place ice cream in containers and put in freezer for at least 1 hour before serving.
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