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Homemade Vanilla Ice Cream Recipe - Learn how to make vanilla ice cream!  This old fashioned family recipe is made from a sweet creamy custard with pure vanilla flavor featuring vanilla bean!
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5 from 5 votes

Homemade Vanilla Ice Cream Recipe

 Learn how to make this incredible Homemade vanilla ice cream recipe!  This old fashioned family recipe is made from a sweet creamy and silky custard flavored with pure vanilla bean flavor! 
Prep Time3 hours
Cook Time20 minutes
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 490kcal
Author: Jocelyn Delk Adams

Equipment

  • Ice Cream Maker Machine

Ingredients

  • 2 large large eggs
  • 4 large egg yolks
  • 1 1/2 cups granulated sugar
  • 2 cups heavy whipping cream
  • 2 cups half and half
  • pinch of 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 add small pinch of 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.

Notes

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.
Tip 2: Cool Your Custard Completely!

Nutrition

Calories: 490kcal | Carbohydrates: 44g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 219mg | Sodium: 76mg | Potassium: 153mg | Sugar: 40g | Vitamin A: 1250IU | Vitamin C: 0.9mg | Calcium: 118mg | Iron: 0.5mg