🍦 Homemade Vanilla Ice Cream (5 Ingredients)
This homemade vanilla ice cream starts with a real egg custard base, so it's rich, creamy, and never icy like some no-churn versions. It only takes 5 basic ingredients, and it's the perfect base for whatever mix-ins you're craving.
⏱ RECIPE AT A GLANCE
Prep: 30 minutes
Cook: 10 minutes
Total: 8 hours 40 minutes
Servings: 12 (½ cup each)
🛒 INGREDIENTS
☑️ 1½ cups heavy cream
☑️ 1½ cups whole milk
☑️ ½ cup granulated sugar
☑️ 2 Tablespoons light corn syrup (optional, but recommended for best texture)
☑️ ¼ teaspoon fine sea salt
☑️ 4 large egg yolks
☑️ 1 Tablespoon vanilla extract (or vanilla bean paste for stronger vanilla flavor)
👩🍳 INSTRUCTIONS
1. Heat the cream, milk, sugar, corn syrup, and salt in a medium saucepan over medium heat, stirring occasionally, until steaming but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly drizzle some of the hot cream mixture into the yolks, whisking constantly. Repeat with a few more spoonfuls of hot cream, then pour the tempered yolk mixture back into the saucepan.
4. Cook over medium-low heat, stirring constantly, for just a few more seconds, until the custard reaches 170-175°F (or thickens slightly and coats the back of a spoon). Don't let it boil. Remove from heat and stir in the vanilla extract.
5. Strain the custard through a fine-mesh sieve into a clean container.
6. Cover and chill in the refrigerator for at least 4 hours, ideally overnight.
7. Churn the cooled custard in an ice cream maker according to the manufacturer's instructions. Add mix-ins during the last few minutes of churning, if desired.
8. Transfer to ice cream containers and freeze for at least 4 hours, until firm and scoopable.
💡 RECIPE TIPS
Skipping the corn syrup? Increase the cream to 2 cups and reduce the milk to 1 cup for the same creamy texture.
Homemade vanilla ice cream keeps in the freezer about 2 weeks, and is still good up to 3 months, though flavor is best within that first 2 weeks.
Fold in crushed cookies, brownie bits, or edible cookie dough after churning for easy mix-in flavors.
SAVE this recipe for later! 🍋 Find more tried-and-true recipes at Tastes Better From Scratch—link in bio.
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Making homemade vanilla ice cream can be a truly rewarding experience, especially when you use a custard base that includes real egg yolks. This method results in a creamier, richer ice cream compared to no-churn versions that can sometimes feel icy or less flavorful. From my experience, patience is key—chilling the custard mixture thoroughly, ideally overnight, allows the flavors to meld and the texture to perfect before churning. I like to add mix-ins like crushed chocolate chip cookies or swirls of homemade fudge during the last few minutes of churning for an extra treat. Using light corn syrup is optional, but it helps prevent ice crystals from forming and results in a smoother texture. If you prefer to skip it, adjusting the cream-to-milk ratio as suggested maintains that creamy mouthfeel. It's also important to monitor the custard temperature carefully; heating to around 170-175°F ensures the egg yolks thicken without scrambling, which you can test by seeing if the mixture coats the back of a spoon. Straining the custard before chilling removes any cooked egg bits, making your ice cream silky smooth. Once churned, freezing the ice cream for at least 4 hours helps it firm up to a perfect scoopable consistency. I find homemade vanilla ice cream tastes best when enjoyed within two weeks of freezing, although it can last longer in the freezer with minimal flavor loss. This recipe is versatile and perfect as a base for your favorite toppings or mix-ins. Whether you add fresh berries, chocolate chips, or cookie dough, you’ll find the luxurious texture and real vanilla flavor provide a delicious foundation for a truly delightful dessert.
