Try this easy homemade vanilla ice cream recipe made with vanilla beans and vanilla extract – it’s the best ice cream made at home, and with just a few simple ingredients, you’ll be able to enjoy a delicious creamy treat! Pairs perfectly with brownies or homemade apple pie.
In the summer, I keep a never-ending stash of homemade ice pops in our freezer, and my kids think I’m the greatest mom ever. Yogurt Popsicles, Homemade Fudgesicles, or even Cherry Limeade Popsicles – we love them all.
But we don’t really feel like eating popsicles when the weather gets cooler.
Ice cream, on the other hand?
There was a time when I didn’t care what brand or flavor the ice cream was. I’d eat it all. Of course, that was when ice cream was made with cream, sugar, and truly natural flavors and was actually called “ice cream,” not the frozen desserts full of unhealthy ingredients like carrageenan and corn syrup that you might find nowadays.
Perhaps I’ve just gotten pickier as I’ve gotten older. Maybe I’m more selective because of the ingredients. Or maybe I just don’t want cheap ice cream that tastes like frozen milk.
Hi, my name is Tiffany and I’m pretty sure I’m an ice cream snob.
THE BEST HOMEMADE VANILLA ICE CREAM
With that said, I believe this homemade vanilla bean ice cream is the BEST vanilla ice cream I’ve ever had, and I think you’ll love it too, because:
- This ice cream is thick like a custard, but light on your tongue, and it doesn’t make you feel overly full after you have a scoop or two.
- There’s both vanilla extract AND real vanilla beans, giving the flavor an enormous depth.
- It’s creamy and rich, worthy of being your next treat on its own or as the ice cream base of a yummy sundae.
VANILLA ICE CREAM RECIPE INGREDIENTS
This vanilla ice cream recipe only has a few simple ingredients:
- Heavy whipping cream
- Whole milk
- Egg yolks
- Sugar
- Salt
- Vanilla extract
- 1 vanilla bean, split OR ½ tsp vanilla bean powder
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD!
TIPS FOR VANILLA BEAN ICE CREAM MADE AT HOME
- Sugar. I used granulated white sugar in this recipe. You can substitute for a less-processed granulated sugar like coconut sugar or evaporated cane sugar. My rule of thumb with sugar is to enjoy it in moderation when honey and/or maple syrup won’t work in the recipe. This may mean you eat less ice cream overall but have better quality (and better taste!) when you DO eat it.
- Egg yolks. This is what gives the ice cream its rich texture. Save the egg whites for an omelet or angel food cake or add to your next batch of the best scrambled eggs ever.
- Salt. This mineral brings out the flavor of all the other ingredients, so don’t omit it. A “pinch” is technically 1/16th of a teaspoon. I have these mini measuring spoons, but you can also eyeball it if you don’t have them. Simply pour salt into the palm of your hand, pretend to pinch it, and release the pinch into the pan.
- Vanilla beans. Vanilla beans have become expensive. If you’re buying them at the grocery store, you’ll get 2 beans for $16 or more; however, you can also buy them on Amazon in bulk. These vanilla beans are of excellent quality.
- Vanilla bean powder. Instead of vanilla beans, you can also try vanilla bean powder. This is my secret ingredient for homemade vanilla bean creamer and if you still have some in your spice cabinet, you should definitely substitute for vanilla beans in this recipe. This vanilla bean powder is the best deal on Amazon. It costs a bit more upfront, BUT you’ll get enough to last a very long time and cover all your vanilla bean needs.
HOW TO MAKE VANILLA ICE CREAM
If I haven’t convinced you that this homemade vanilla ice cream is out-of-this-world delicious, let me tell you how easy it is to make:
Add the ingredients to a pot and stir.
Yes, really – that’s it!
- Most homemade ice cream recipes tell you to temper the eggs. What that usually means is an extra dirty dish and the chance of making scrambled eggs in milk.
- As it turns out, you can skip that whole tempering process AND avoid the risk of scrambled eggs in one fell swoop if you use this ice cream recipe (and no, the eggs won’t be raw).
- If you are concerned about the temperature of the eggs, use an instant-read thermometer and check for the temperature of the egg mixture to reach 160F.
Here’s the step-by-step instructions:
Step 1: In a medium saucepan, combine all the ingredients. Turn the burner on the lowest setting and using a whisk (I have a flat whisk that’s perfect for this), break up the eggs so that the milk mixture is well combined.
Step 2: Set a timer for 10 minutes and cook the mixture on medium-low heat, stirring about once every minute or two.
Step 3: When the timer goes off, cool the mixture thoroughly by placing it in the fridge to chill for 20-40 minutes. You can use your saucepan or a separate bowl.
Step 4: Stir the ice cream mixture and process it in your ice cream maker per the manufacturer’s instructions.
Store homemade ice cream in an airtight container in the freezer, or a reusable freezer bag. Since we’re skipping the preservatives in store-bought ice cream, try to enjoy this vanilla ice cream within 2-3 weeks. (I have a feeling it won’t last that long once you try it!)
WHAT TO SERVE WITH ICE CREAM MADE AT HOME
Have you been looking for a homemade vanilla ice cream recipe to add to your recipe collection for ice cream sandwiches, banana splits, or fudge sundaes? This is the one.
What about a delicious yet simple ice cream recipe to serve a la mode with Slow Cooker Peach Cobbler, Berry Pie, or a Classic Yellow Cake for a summer birthday? This is the one.
Of course, if you’re like me and just want a bit of ice cream made at home and scooped onto a sugar cone to end another amazing summer day, this recipe is for you too. Keep it plain or top it with peanuts, caramel sauce, peanut butter, hot fudge, raspberry sauce, pecans, or chocolate chip cookie crumbles!!
Stop looking for other homemade ice cream recipes. No more wasting your time and money and energy trying to find the perfect ice cream made at home – trust me when I say this one is it!
HOMEMADE ICE CREAM FAQS
What are the 4 main ingredients in ice cream?
Ice cream at its most basic consists of cream, sugar, egg yolks, and flavoring (like vanilla). And those are the ingredients you’ll find in this ice cream recipe!
What is the difference between vanilla ice cream and vanilla bean ice cream?
Vanilla bean ice cream usually uses a natural vanilla bean that is split and scraped out with the tip of a knife, and you’ll see the speckled flakes of vanilla in the finished ice cream.
However, you can use vanilla bean powder, and that would still qualify as ‘vanilla bean ice cream.’ Store-bought vanilla ice cream may also use vanilla beans but is more often made with vanilla flavorings that are sometimes artificial. Be sure to always read labels!
Can I make homemade ice cream without an ice cream machine?
Yes! I’ve outlined the best way to make ice cream without an ice cream maker in this post.
What’s the difference between French vanilla ice cream and Philadelphia vanilla ice cream?
French vanilla ice cream, like this recipe, is made with egg yolks and cooked before cooling and churning. The eggs add a velvety richness and creaminess to the finished ice cream. Philadelphia vanilla ice cream, on the other hand, is usually simply a mix of cream, sugar, and flavorings, with no eggs involved, and once it’s set in the freezer, it’s a bit harder of a texture, although it does come together more quickly.
MORE RECIPES WITH VANILLA
- Homemade Vanilla Coffee Creamer
- Homemade Vanilla Extract
- Black Bean Brownies
- White Bean Blondies
- Homemade Whipped Cream
- Homemade Sweetened Condensed Milk
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Try this easy homemade vanilla ice cream recipe made with vanilla beans and vanilla extract – it’s the best ice cream made at home, and with just a few simple ingredients, you’ll be able to enjoy a delicious creamy treat! Pairs perfectly with brownies or homemade apple pie.
- Prep Time: 40+ minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: about 1 quart 1x
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- ¾ cup sugar
- pinch of salt (1/16 tsp with these measuring spoons)
- 1 Tbsp vanilla extract
- 1 vanilla bean, split and scraped for the inner vanilla OR ½ tsp vanilla bean powder
Instructions
- In a medium saucepan, combine all the ingredients. Turn the burner on the lowest setting and using a whisk (I have a flat whisk that’s perfect for this), break up the eggs so that the mixture is well combined.
- Set a timer for 10 minutes and cook the mixture on low, stirring about once every minute or two.
- When the timer goes off, cool the mixture thoroughly by placing in the fridge for 20-40 minutes.
- Stir the mixture and process in your ice cream maker per the manufacturer’s instructions.
Notes
- Store homemade ice cream in an airtight container in the freezer, or a reusable freezer bag. Since we’re skipping the preservatives in store-bought ice cream, try to enjoy this vanilla ice cream within 2-3 weeks. (I have a feeling it won’t last that long once you try it!)
Nutrition
- Serving Size: 1
- Calories: 650
Seems a previous comment was spot on, instead of LOW to heat/set the mixture, i guessed above medium setting on cooktop, and it was not enough in 10 minutes, needed 13 on ?#7 of 10? to get to 165degrees. I have never owned any cooktop that on low would bring 3 cups of liquid to 100 degrees.
As in Jenni’s post: use a thermometer of some type.
This is the best of the first 5 ice cream recipes i have tried so far. Used a little less sugar than called for, and more vanilla powder.
This was wonderful! My whole family loved it so much! I followed your recipe using scraped vanilla bean. I did simmer the mix longer and stirred more often. I also cooled it longer. It tastes incredible! Thank you!
Yay Alyssa! You’re most welcome <3
Hey Tiffany!
I’m one of those girlies who’s an absolute fan of ice cream! And so is my sweet love, Johnny. I’d certainly love to try making a batch right at home. I have a Kitchenaid Classic stand mixer, but I haven’t bought the attachment that turns it into an ice cream machine yet. I’m not sure how much it costs, probably about $100! That’s money I don’t have at the moment. And, since I live in a studio apartment, my freezer isn’t big enough for the bowl attachment, as you have to let it chill for at least 15 hours! As for favorite ice cream flavors, I like anything chocolate. Peanut butter chocolate is a classic combination. I also like coffee ice cream. A couple years ago, I actually had the chance to try homemade ice cream at this place called Red Wagon, here in Eugene, Oregon. I tried coffee and peanut butter chocolate combined! Topped with a little hot fudge and some chocolate sprinkles! Mmmm it was sooooo amazing! I’d certainly love to try your recipe. I wonder what it would be like to make ice cream bars.
Sounds like a lovely ice cream–I’m a huge ice cream fan too, so I appreciate that you’ve tested so many recipes and tweaked to get your perfect vanilla ice cream!
One note: not everyone’s stove heats at the same rate or to the same temperature, so setting a timer might not work for everyone, especially since you want to cook the eggs. I’d recommend your readers get an instant read thermometer and make sure the mixture reaches 160F before chilling and churning. Just a small note for folks who may have health concerns.
Thanks again for the recipe. I love that the vanilla flavor is so multidimensional since you added it three ways. Gorgeous!
These look amazing! I may have to try this for today desert.
What is the ice cube tray and blend method? Where can I find instructions?
Hi Grace,
It’s a method for making ice cream without an ice cream maker that Tiffany shared in a separate post. Here’s the link for it (it’s a great method and worked perfectly for me):
https://dontwastethecrumbs.com/2016/07/make-ice-cream-without-machine/
Thanks Catia! This was a great reminder to go back and update this post!! 🙂
Thanks I’m going to try it right now!
I made ice cream!!! 🙂 I followed your directions for making this recipe using the ice cube tray and blend method……awesome! I’ve been wanting to try making homemade ice cream for a while now but did not want to buy an ice cream maker nor spend the whole day going into the freezer to mix it. This method worked out perfectly! Plus, the ice cream taste great! Win-win! Thanks Tiffany!
Woohoo!! Congrats Catia, and you’re SO welcome!
Why wouldn’t maple syrup work in this recipe? I use maple syrup in all of my ice cream recipies.
I’m not sure if Tiffany meant it doesn’t work in this recipe, but it may affect the flavor if you want the traditional vanilla bean taste. Let us know how it goes if you try it out! 🙂
Can’t wait to try this. Should I extend cooking time for making 2 quarts?