Rich, creamy custard-based ice cream with real vanilla bean
Homemade Vanilla Ice Cream
Prep Time
20 min
Cook Time
10 min
Total Time
6 hr
Servings
8
1 quart
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
Ultra-creamy, custard-based vanilla ice cream made with real vanilla bean. Scoopable, rich, and leagues beyond store-bought.
Cuisine: American, French
Category: Dessert
Difficulty: Medium
Cost: $$
Dietary: Vegetarian, Gluten-Free
Quick Summary
360 min total time|8 servings|Medium difficulty
Ultra-creamy, custard-based vanilla ice cream made with real vanilla bean. Scoopable, rich, and leagues beyond store-bought.
AmericanFrenchVegetarianGluten-Free
Sarah Chen
(Updated )
Once you make homemade vanilla ice cream, store-bought will never taste the same. This custard-based (French-style) ice cream is impossibly creamy, deeply vanilla-scented, and scoopable straight from the freezer — no rock-hard ice cream here.
The base is a proper creme anglaise: egg yolks cooked gently with cream, milk, and sugar until thick enough to coat a spoon. A real vanilla bean infused into the cream adds a depth and complexity that extract alone cannot match. The result is an ice cream that is velvety smooth with a rich, eggy flavor.
This is the base recipe that you will use again and again, customizing it with mix-ins, swirls, and flavors to your heart's content.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon light corn syrup
- 6 large egg yolks
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1
Heat cream, milk, half the sugar, corn syrup, vanilla bean seeds and pod, and salt in a saucepan until steaming. Do not boil. Remove from heat, cover, and steep 30 minutes.
- 2
Whisk egg yolks and remaining sugar until pale and thick.
- 3
Slowly pour the warm cream into the yolks, whisking constantly (tempering).
- 4
Return to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170-175°F), about 5-7 minutes.
- 5
Strain through a fine-mesh sieve into a bowl. Stir in vanilla extract. Press plastic wrap directly onto the surface.
- 6
Refrigerate for at least 4 hours, preferably overnight.
- 7
Churn in an ice cream maker according to manufacturer instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Vanilla bean1 tablespoon vanilla bean paste
Best substitute for whole vanilla beans
Corn syrup1 tablespoon honey
Serves the same anti-crystallization purpose
Heavy cream + whole milk3 cups half-and-half
Slightly less rich but still very good
Tips & Storage
Pro Tips
Do not let the custard boil or the eggs will curdle. Keep it at a gentle simmer.
Straining catches any bits of cooked egg for the smoothest result.
Overnight chilling dramatically improves both flavor and texture.
For easy scooping, let the ice cream sit at room temperature for 5 minutes before serving.
Storage
Store in a freezer-safe container with plastic wrap pressed on the surface (prevents ice crystals) for up to 2 weeks.
Reheating
Not applicable. Let sit at room temperature 5 minutes for easier scooping.
Nutrition Facts
Per serving (1/2 cup serving) · 8 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates22g
Fat21g
Fiber0g
Sugar20g
Sodium40mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need an ice cream maker?
- An ice cream maker gives the best texture. Without one, pour the base into a shallow pan, freeze, and stir vigorously every 30 minutes for 3-4 hours.
- Why is my ice cream icy?
- The most common cause is too little fat or sugar, or not churning quickly enough. The corn syrup in this recipe helps prevent iciness.
- Can I make other flavors with this base?
- Absolutely. Infuse the cream with coffee beans, mint, cinnamon, or add mix-ins during the last minute of churning.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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