One thing about me and sweets, it’s gonna be vanilla ice cream from scratch for me every single time–it just hits different. It’s rich, creamy, smooth, and honestly tastes nothing like the store-bought version. Once you make homemade vanilla ice cream at home, it’s hard to go back.
The summer is obviii the perfect time to make it, especially when you’re hosting or planning a cookout menu because it’s simple, classic, and pairs perfectly with cookies for homemade ice cream sandwiches.
The vanilla bean paste is what really takes this recipe over the top. It gives the ice cream that deep vanilla flavor along with those beautiful little specks throughout every bite. It’s pricey hunni but let me tell you it’s one of those ingredients well worth the investment, okay!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 vanilla bean
- 4 egg yolks
Add the heavy cream and whole milk to a saucepan over medium-low heat.
Add the vanilla bean paste to the milk mixture and gently stir to combine.
Heat gently until the mixture is warm and lightly simmering. Do not boil.
In a separate bowl, whisk together the sugar and egg yolks until smooth and pale in color.
Slowly pour a little of the warm cream mixture into the egg yolks while whisking continuously. This helps temper the eggs so they don’t scramble.
Continue gradually adding the warm cream mixture until fully combined.
Pour the mixture back into the saucepan and cook gently over low heat, stirring constantly until the custard slightly thickens and coats the back of a spoon.
Remove from heat and cool.
Transfer the ice cream base to the refrigerator and chill overnight until completely cold. This step is important because it helps create that creamy, smooth ice cream texture once churned.
Add the chilled mixture to your KitchenAid stand mixer ice cream attachment and churn for about 20 to 30 minutes or until the ice cream reaches your desired soft-serve consistency.
Transfer the churned ice cream into a freezer-safe container and freeze overnight again until firm.
Serve scooped into bowls, cones, or between one-day-old chocolate chip cookies for homemade ice cream sandwiches.
Using a good quality vanilla bean creates the richest flavor and chilling the custard overnight makes the ice cream smoother and creamier. Don’t rush the tempering process or the eggs may scramble.
This homemade vanilla ice cream from scratch is creamy, rich, and perfect for summer gatherings, cookouts, birthdays, or slow weekends at home. It’s classic, timeless, and one of those desserts everyone gets excited about.
Vanilla ice cream from scratch
Equipment
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 vanilla bean
- 4 egg yolks
Instructions
- Add the heavy cream and whole milk to a saucepan over medium-low heat.
- Stir in the vanilla bean paste and heat gently until the mixture is warm and lightly simmering. Do not boil.
- In a separate bowl, whisk together the sugar and egg yolks until smooth and pale in color.
- Slowly pour a little of the warm cream mixture into the egg yolks while whisking continuously. This helps temper the eggs so they don’t scramble.
- Continue gradually adding the warm cream mixture until fully combined.
- Pour the mixture back into the saucepan and cook gently over low heat, stirring constantly until the custard slightly thickens and coats the back of a spoon.
- Transfer the ice cream base to the refrigerator and chill overnight until completely cold. This step is important because it helps create that creamy, smooth ice cream texture once churned.
- Add the chilled mixture to your KitchenAid stand mixer ice cream attachment and churn for about 20 to 30 minutes or until the ice cream reaches your desired soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container and freeze overnight again until firm.
- Serve scooped into bowls, cones, or between one-day-old chocolate chip cookies for homemade ice cream sandwiches.
Nutrition information is automatically calculated, so should only be used as an approximation.
