Homemade Vanilla Ice Cream: Simple, Creamy, and Full of Flavor

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There's nothing like classic homemade vanilla ice cream—smooth, creamy, and with that aroma that takes us back to our childhood. Although we find thousands of options at the supermarket, making your own ice cream at home has a special charm: you know exactly what ingredients it contains and you avoid all the additives found in industrial ice cream. Plus, you can customize it to your taste, enjoy the process, and, most of all, enjoy eating it once you're done. Because you'll see how delicious it is!

A creamy classic full of flavor

I've been tossing and turning over whether or not to buy an ice cream maker. Thank goodness I decided to buy one because with the heat we're having, I make ice cream about four times a week. And most of the time, I make this recipe because it's the best ice cream I've ever made (aside from a toffee and meringue ice cream I made that turned out amazing; I promise to share that recipe someday).

This homemade vanilla ice cream is a must-have in your freezer: you can eat it on its own, pair it with fresh fruit, dip it in chocolate, use it to top a freshly baked brownie, etc. The best part is that you don't need to be a baking expert: with a few simple steps and a little patience, you'll have an irresistible dessert in your freezer.

So put on your apron, prepare your ingredients, and let the magic of homemade take over. Let's bring a timeless classic to life!

How to make homemade vanilla ice cream step by step

Like everything, there are several ways to make vanilla ice cream at home. But there's a secret to achieving that velvety texture so popular in ice cream shops: custard base with egg yolk.

Making it at home may sound complicated, but it's actually simple if you follow a few key steps, and you'll end up making it with your eyes closed. And the best part is, by making it yourself, you know exactly what's in it: natural ingredients, no additives, and lots of love.

Below I'll show you how to make a creamy and delicious vanilla ice cream, perfect for enjoying with your family.

Ingredients you need to make vanilla ice cream

• 500ml whipping cream
• 250ml whole milk
• 5 egg yolks
• 150 grams of sugar
• 1 pinch salt
• vanilla*

*Vanilla is best in bean form and infused in milk (one pod). But vanilla extract (two teaspoons) is also fine.

💡 Trick: when you buy cream, look for one without additives if possible. I have noticed that I get better results with this type of cream.

How to make vanilla ice cream with a custard base, step by step

Step 1 – heat the milk

Calienta la leche junto con 100 gramos de azúcar y una pizca de sal. De vez en cuando mezcla y cuando esté a punto de hervir apágalo. Si has decidido usar una vaina de vainilla añádela para infusionar la leche.

Step 2 – make the custard

In a bowl, add the egg yolks and 50 grams of sugar. Beat by hand with a whisk for about 2 minutes. Then, slowly add half of the milk while stirring constantly.

Then return the egg yolk, sugar, and milk mixture to the saucepan and cook over medium-low heat for 4-5 minutes. It's very important to stir constantly and not let it boil so the egg yolks don't cook.

After 4-5 minutes, turn off the heat. At this point, you'll see that the mixture has thickened slightly. It will thicken even further as it cools. Strain the mixture through a sieve to remove any lumps and place it in an ice bath to cool quickly. Or place it in the refrigerator for about 2 hours. It should be completely cool.

Step 3 – make the ice cream in the ice cream maker

Mezcla la crema pastelera fría con la nata para montar (fría también) y añade el aroma de vainilla (unas dos cucharaditas). Enciende tu heladera y añade la mezcla. Sigue las instrucciones de tu heladera.

If you use a Kitchenaid ice cream maker, let the machine run for about 30 minutes.

Transfer the ice cream to a tightly sealable container and place it in the freezer.

Step 4 - cool and serve

Ready! Serve your homemade vanilla ice cream with chocolate syrup, cookies, or just plain.

Bismillah✨

💡 Tips for your Vanilla Ice Cream

• Take it out about 5 minutes before serving because ice cream hardens after being in the freezer for a long time.
• For the creamiest consistency, use whole milk and high-fat cream.

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