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The BEST Homemade Vanilla Ice Cream Recipe
I received no measurements but I am pretty used to that. Big Mama cooks and bakes through instinct and has perfected that art. I, however, am a bit more calculated with my process in the kitchen. I am creative and zany with my ideas but just need a bit more structure.
Homemade Vanilla Bean Ice Cream Recipe Ingredients
So I worked on this vanilla ice cream recipe and tried figuring out ratios that would work. And I think I came pretty close. Here are the ingredients that make this recipe super special:
- Egg Yolks and Eggs
- Sugar
- Heavy Cream
- Half and Half
- Vanilla Extract and Vanilla Paste
- Flour
You will notice the large amount of eggs and egg yolks are in this recipe. It makes the custard incredibly scoopable when placed in the freezer for long periods of time. It also makes the custard super indulgent when combined with granulated sugar.
The creaminess of the recipe definitely comes from the addition of both heavy cream and half and half. It makes the custard so rich.
To really punch up the vanilla flavor, I added vanilla bean paste to the original vanilla ice cream recipe to really punch up the vanilla flavor in addition to the vanilla extract. Vanilla extract can sometimes be subtle but the vanilla paste conveniently adds flecks throughout without having to scrape vanilla beans. I love see the flecks of vanilla bean throughout the ice cream, too.
Finally, Big Mama added flour to her vanilla ice cream recipe. She added just a bit to thicken it. It ended up being something super genius that I’ve never seen before.
The only thing that was missing from this vanilla ice cream was Big Mama’s love so I added a heaping tablespoon of that for good measure.
How to Make Homemade Vanilla Ice Cream
This recipe begins with developing a warm custard over the stove. If you have never tried a custard based ice cream, you will love it. While it takes a bit more time, the results are incredibly creamy and silky.
Adding a hot milk mixture to eggs can be difficult so you must make sure you temper!
Tip 1: You will drip in the hot milk mixture in slow increments and whisk vigorously. You must do this so that the eggs don’t scramble.
After the custard is ready, you will need to cool it. This is a step that most people miss. I have seen all types of mistakes.
Tip 2: Cool Your Custard Completely!
It will need to be completely cold in order to go into your ice cream maker and freeze correctly. If not, you will be making ice cream soup.
This ice cream is definitely one of my favorites. The flavors are completely pure. If you love this one, you will absolutely love my strawberry ice cream as well since it is a variation of this. My Berry Ripple Ice Cream is similar too with just a punch of berry flavor.
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What To Serve with Vanilla Bean Ice Cream
- There is nothing like a piece of my Southern Peach Cobbler Recipe along with a scoop of this.
- This Cherries Jubilee is fantastic over vanilla ice cream.
- Speaking of peaches, this Caramel Peach Dump Cake is amazing with this ice cream too.
- If you love chocolate and vanilla, this coca cola cake is incredible!
- A scoop of this over warm my Pineapple Upside Down Cake is also a good move.
- And of course there is nothing like ice cream and pound cake. My cream cheese pound cake is definitely the one to make.
Homemade Vanilla Ice Cream Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
- Ice Cream Maker Machine
Ingredients
- 3 large large eggs
- 2 large egg yolks
- 1 1/2 cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 teaspoon all-purpose flour
- 1 tablespoon pure vanilla extract
- 2 tablespoons vanilla paste
Instructions
- Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and flour and vanilla.
- Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Once completely cooled, add your mixture to an ice cream maker according to the manufacturer's instructions and freeze.
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What a gorgeous Vanilla Ice Cream! Interesting that she adds flour almost like a pudding base! I want a slice of Peach Pie and the Ice Cream for breakfast!
Yes it kinda does turn into a pudding base! Great observation!
I have never heard of putting flour in an ice cream. I love that you used vanilla bean paste. One of my favorite baking staples that I treat myself too.
I am so envious of those who can cook without a recipe/measurements. Its becoming a lost art I think.
I love good old vanilla and this one looks delicious!
Yep the instinct chef has gone extinct. I always admired those who could do that too!
I love homemade ice cream and that vanilla ice cream looks spectacular. Love that vintage ice cream scoop as well!
Happy Blogging!
Happy Valley Chow
Thanks so much my dear!
Vanilla ice cream is my favorite and vanilla bean paste is the best ever. Your photos are gorgeous Jocelyn!!
Hooray! I adore vanilla bean paste and I have been trying this whole back lighting thing to see how it fits me.
A heaping tablespoon of love always does the trick! Looks like a winner to me 🙂
Yep that heaping tablespoon of love is always needed!
Truly there is nothing better than a mighty fine vanilla homemade ice cream—-for itself alone or as an awesome accompaniment to a plethora of delicious desserts. It deserves the spotlight!
At first when you said flour, I was like, huh?! But it totally makes sense! You add flour to cream sauces to help thicken…so why not ice cream?! This big mama’s vanilla ice cream sounds like one for the books! Sometimes all you need is a simple flavor like vanilla and nothing else…especially when it’s done right 😉 Thanks for sharing, Jocelyn! Pinned!
Hooray! Yep Kelly the flour thing is a new thing for most people but boy or boy does it work!
Yum! Homemade vanilla ice cream is my favorite. I wouldn’t have thought to add flour to it but you gotta trust the experienced cook. 🙂
Oh yeah I never would have thought about it but I always trust Big Mama. She never steers me wrong.
My grandma is the exact same way with recipes! I’m still trying to nail her cinnamon rolls. I’m sure you did Big Mama proud with this one!
Hooray! Erin I certainly hope so! I bet your grandma’s cinnamon rolls are amazing!