Here’s how to make the best homemade vanilla ice cream recipe! It’s got the perfect creamy texture and smooth, rich flavor.

The very best vanilla ice cream in the world? Homemade. We set about to create a stellar recipe using the traditional custard method, and let’s just say: this vanilla ice cream recipe rivals any gourmet brand you can find at the store. The frosty custard has a lusciously creamy mouthfeel, with the perfect sweet vanilla notes and rich undertones. The texture stays creamy in the freezer for days (a feat for homemade!), and it’s a bit of heaven dolloped onto a peach crisp or crumble scooped onto a cone. I’ll admit: I’m not much of a vanilla ice cream person. But this one is absolutely transcendental.

Ingredients for vanilla ice cream

This vanilla ice cream recipe uses the classic French-style custard method. That means that in addition to the dairy, it requires eggs to make lusciously thick texture. It’s a bit like a science experiment, where each ingredient has a special purpose. Here’s what you’ll need:

Whole milk: Whole milk is essential for the creamy texture: the milk fat is what keeps things creamy instead of icy when frozen.
Heavy cream: Heavy cream in an equal amount balances the milk: it’s just enough to be creamy but not too rich.
Egg yolks: Egg is traditionally used in French-style ice cream to enhance the thick texture.
Cornstarch: Cornstarch thickens the custard even more and makes a silky, scoop-able texture.
Granulated sugar: Granulated sugar is the best sweetener for the job; don’t be tempted to substitute alternate sweeteners here.
Salt: Salt enhances and brightens the flavors, much like it does with savory food.
Vanilla extract: Often vanilla bean is used in vanilla ice cream recipes, but it can be cost prohibitive. This recipe has just enough flavor using extract.

Required equipment for vanilla ice cream

You’ll need an ice cream maker for this recipe: but it’s great investment you can use to make sorbets, sherbet and ice creams all year round! Other than that, there’s just one more optional equipment item. Here’s what you’ll need:

Find a quality ice cream maker. Here’s the 2 quart freezer bowl ice cream maker we use. It’s very durable and has held up well over the years. We also have this automatic ice cream maker, which is larger and more expensive but easier to use because it requires no pre-freezing.
Food thermometer: It’s not required for this recipe, but a food thermometer is helpful for measuring the temperature of the custard. If you don’t have one, follow the visual and timing cues in the recipe and it works just as well.

Tips for working with an ice cream maker

Ice cream makers are easy to use, but you’ll need to know a few tips if it’s your first time working with them. Here’s what to know:

For freezer bowl ice cream makers, freeze the base in advance. Make sure to freeze the base of the ice cream maker overnight before making this recipe. If you forget, try freezing the base for at least 4 hours. Give it a shake and if you still hear liquid inside, it’s not fully frozen: freeze it for another hour or two until solid.
Automatic ice cream makers don’t require freezing in advance. They are pretty large and require a bit of storage space. But they make up for it in ease of use: no need to think ahead! You can also make more than one ice cream flavor back to back (whereas with the freezer bowl maker you have to freeze the bowl again).

Basic steps for a vanilla ice cream recipe

Once you’ve got your required equipment, let’s make vanilla ice cream! You can skip to the recipe below if you’re ready to go. Otherwise, here’s an overview of the basic steps of the ice cream process. This is true for any classic, custard-style ice cream:

Make the custard (10 to 15 minutes): Simmer the milk, heavy cream and salt 4 to 5 minutes, taking care that it doesn’t boil. Whisk a bit of the hot milk mixture into the egg yolks and sugar, then whisk in cornstarch (previously dissolved into a bit of milk). Add everything back to the milk mixture and heat 6 to 7 minutes until thickened. Stir in the vanilla.
Cool the custard (30 minutes, 1 hour or 3 hours): Cool down the custard before churning it. You can do this in a few ways: the quickest is to pour it into a 1-gallon zip-top bag, seal it, and place the bag in ice water for 30 minutes. Or you can transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40 degrees Fahrenheit.
Churn (25 minutes): Then churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
Freeze for hard ice cream texture (at least 2 hours): Or, freeze the ice cream for 2 hours for a scoop-able, hard ice cream texture (as shown in the photos).

Storage for homemade vanilla ice cream

How long can you store homemade vanilla ice cream? Because it has no preservatives or additives, you can’t leave it in the freezer for months. This vanilla ice cream recipe stores for 2 weeks (or more). Place it in a loaf pan with a parchment sheet over the top, or simply scoop it into a sealed container. The texture is lusciously creamy for the entire storage period, not icy like other methods. This is why heating the custard is so important!

More frozen desserts

Want to use your ice cream maker for more treats? Here are some of our favorite ideas:

Try Lime Sherbet, Raspberry Sherbet, Orange Sherbet or Rainbow Sherbet
Grab for 8 Great Sorbet Recipes
Go for our classic Homemade Ice Cream
Grab Mint Chocolate Chip Ice Cream, Peppermint Ice Cream or Chocolate Chip Ice Cream
Go for fruity Peach Ice Cream or cozy Pumpkin Ice Cream
Try Cheesecake Ice Cream or Strawberry Cheesecake Ice Cream

Mint Chocolate Chip Ice Cream

Peppermint Ice Cream

Coffee Ice Cream

Homemade Ice Cream

This vanilla ice cream recipe is…

Vegetarian.