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homemade vanilla ice cream

Creamy Custard-Style Vanilla Ice Cream Recipe

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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 8 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 5 large egg yolks
  • 1 vanilla bean, split lengthwise, or 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt

Method
 

  1. Warm the cream, milk, ¼ cup sugar, vanilla bean seeds, and pod over medium heat until steaming, about 5 minutes.
  2. Whisk the egg yolks and remaining ½ cup sugar, then slowly whisk in a cup of the hot cream. Return everything to the saucepan.
  3. Cook over low heat, stirring constantly, until the custard thickens and hits 170-175°F, about 5-7 minutes.
  4. Strain the custard, stir in vanilla extract if using, press plastic wrap on the surface, and chill at least 4 hours.
  5. Churn in an ice cream maker until soft-serve, about 20-25 minutes, then freeze in a container until firm, at least 4 hours. Scoop and serve.

Notes

Chilling and freezing times aren’t included in the total. The custard needs at least 4 hours to chill fully (overnight is best). After churning, freeze for another 4 hours to firm up.