This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.
Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
The Best (and Easiest) Ice Cream You’ll Ever Make
Rich and creamy homemade vanilla ice cream recipe that only requires five ingredients!
Prep: 5min
Total: 5min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 373 kcal, Carbohydrate 30 g, Protein 3 g, Fat 27 g, Saturated Fat 17 g, Cholesterol 100 mg, Sodium 97 mg, Sugar 28 g, servingSize 1 serving
Ingredients:
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ⅛ teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or
- Optional: 2 cups of add-ins – soft brownies, cookies, and blondies work great
Instruction:
- Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!
Homemade Vanilla Ice Cream
We don’t want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It’s the perfect base for our best ice cream sundae ideas, too. —Taste of Home Test Kitchen
Prep: 5min
Total: 25min
Yield: 1-1/4 quarts.
Nutrition Facts: calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
Ingredients:
- 2 cups heavy whipping cream
- 2 cups half-and-half cream
- 1 cup sugar
- 2 teaspoons vanilla extract
Instruction:
Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Ice Cream In A Bag
This hack is the most fun you’ll have making ice cream this summer.
Prep: 5min
Total: 15min
Yield: 1 serving(s)
Ingredients:
- 1 c. half-and-half
- 2 tbsp. granulated sugar
- 1/2 tsp. pure vanilla extract
- 3 c. ice
- 1/3 c. kosher salt
- Toppings of your choice
Instruction:
- In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal.
- Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
- Remove from bag and enjoy with your favorite ice cream toppings.
7 Easy Homemade Ice Cream Recipes (No Ice Cream Machine)
FAQ
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