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Best Vanilla Ice Cream Recipe for Creamy Perfection

Vanilla Ice Cream

Vanilla ice cream made at home! Creamy, rich, and simple just a few ingredients for the perfect frozen dessert everyone will love.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 5 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

284ml double cream / 2 ¾ cups heavy cream
300ml full-fat milk / 1 ¼ cups whole milk
115g golden caster sugar / ¾ cup granulated sugar
1 vanilla pod, split lengthwise with a small sharp knife, or 1 tablespoon vanilla bean paste
3 large free-range egg yolks
Optional: 1 tablespoon cornstarch for eggless version
Ingredient Substitutions
Use dairy-free options like coconut milk for vegan adaptations.
Try monk fruit or stevia as sugar alternatives.
Want a cleaner, lighter flavor? Go eggless and add cornstarch for structure.

Equipment

  • Electric hand beater

Method
 

Step 1 – Prepare the Ice Cream Base
  1. In a medium heavy-based pan, combine the cream, milk, and half the sugar.
  2. Slit the vanilla pod and scrape tiny black seeds into the pan.
  3. Heat on low, stirring occasionally until bubbles appear around the edge.
  4. Turn off the heat and let infuse for 30 minutes.
Step 2 – Make the Custard (for egg-based version)
  1. In a bowl, beat egg yolks and remaining sugar with an electric hand beater for about 2 minutes until thickened and pale ribbons form.
  2. Slowly pour the warm cream mixture into the yolks, whisking to temper.
  3. Return to the pan and cook on low, stirring with a wooden spoon, for 8–10 minutes until the mixture coats the back of the spoon. Don’t let it curdle.
Step 3 – Chill the Mixture
  1. Pour into a heatproof bowl, then place into a bigger bowl filled with ice cubes and iced water for 20 minutes, stirring occasionally to prevent a skin.
  2. Cover and chill in the fridge for 3–4 hours or overnight for the best flavor.
Step 4 – Churn or Freeze
  1. Ice Cream Machine: With the machine running, slowly pour in the chilled custard. Churn for 10–30 minutes until it reaches soft-serve consistency.
  2. By Hand: Whip chilled cream until floppy peaks, fold into cold custard, freeze, and stir once an hour for 3 hours.
Step 5 – Freeze Until Set
  1. Transfer to a plastic container, cover with cling film and a lid.
  2. Freeze for a minimum of 3 hours or up to 3 months.
  3. Leave out for 15 minutes before serving for the perfect scoop.

Notes

  • Want a lighter version? Skip the eggs and use cornstarch for a smooth Philadelphia-style base.
  • No machine? No problem! Whip cream, fold, and freeze—no churn needed.
  • Dairy-free option? Coconut milk and vegan creamers work great.
  • Serving tip: Let it sit for 10–15 mins before scooping for that perfect texture.
  • Pro Tip: Chill your ice cream base overnight for ultra-smooth results!