You’ll be amazed at how easy it is to make your own ice cream with this recipe. It’s super creamy, rich, and sweet – just the way we like it! Top it off with fresh fruit, chocolate or even caramel sauce for a decadent dessert that everyone will enjoy. Perfect for summer entertaining too!
Did you know that July is National Ice Cream Month? That’s right – for the entire month of July, you should enjoy ice cream. Every. Single. Day.
Just kidding. Moderation is the key to everything, of course.
I am here to tell you that you don’t have to wait until July to enjoy ice cream. You can make some today with a few simple ingredients – all with names that you can pronounce like cream and milk.
How To Make Vanilla Ice Cream
To make basic vanilla ice cream, you need the following ingredients:
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3 large egg yolks
- 1 cup sugar
- 2 teaspoons vanilla
Take whipping cream, whole milk (I like the kind with a cream line, or cream on top), egg yolks, and sugar and whisk in a large saucepan. Slowly heat the ingredients over medium heat for about 10 minutes. Remove it from the heat source, stir in some vanilla flavoring, and allow it to cool to room temperature. Then refrigerate it for several hours or overnight.
If you have an indoor ice cream maker as I do, make sure that the freezer bowl has been properly frozen. Place your ingredients in the bowl and churn it according to the manufacturer’s directions.
It shouldn’t take too long to get the creamy mixture to a soft-serve consistency.
You can eat it now or place it in a freezer container and freeze for several hours until it firms up and becomes scoop-able.
Homemade Vanilla Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3 large egg yolks
- 1 cup sugar
- 2 teaspoons vanilla
Instructions
- Place whipping cream, milk, egg yolks, and sugar in a large saucepan. Whisk constantly over medium heat for 8 to 10 minutes, or until mixture is slightly thickened.
- Add vanilla and remove from heat.
- Allow cream mixture to cool completely (at least 1 hour). To prevent a “skin” from forming, cover custard mixture with a layer of plastic wrap. Chill for 8 to 24 hours.
- Pour mixture into ice cream freezer container and process according to manufacturer’s directions.
- Freeze in an airtight container.
Nancy Smith says
This is the easiest, most perfect homemade ice cream I’ve ever eaten or made.
Lynda says
This is one of my favorite comments. Thank you so much for stopping by. <3
Cindy Bailey says
Is this recipe for a 1 quart ice cream maker?
Valerie Remy-Milora (@vremilora) says
Oh yum! Sounds absolutely divine and so simple to make! Dress it up with all sorts of summer fruits for a scrumptious treat any time!