The Best Homemade Ice Cream Recipe
We’ve tried a lot of recipes for churned Ice Cream and this one is definitely The Best Homemade Ice Cream Recipe we have ever tasted – it is creamy, not too sweet and chock full of vanilla goodness.
Homemade Ice Cream is family. It’s 4th of July, neighborhood block parties, sparklers, and fun. Laurie and I have been searching for the perfect recipe for years. None of them were exactly right. The problem was people weren’t so persnickety about eating raw eggs when we were young. As we got older, we were intimidated about cooking the eggs and making a real ice cream mixture. As it turns out, we shouldn’t have been. This recipe that we found from A Family Feast is as close to our memories as we have found – it definitely is The Best Homemade Ice Cream Recipe we have ever tasted.
Ingredients you will need
- Eggs: You will only use the egg yolks for this ice cream recipe.
- Heavy Whipping Cream: This recipe calls for Heavy Whipping Cream. You can use regular Whipping Cream or even Half n’ Half but we gotta be honest, it doesn’t tastes as good.
- Whole Milk: An ice cream custard base like this requires a 2-1 ratio of Whipping Cream to Whole Milk.
- Sugars: You will need granulated sugar to sweet the ice cream mixture.
- Vanilla Extract: more vanilla = more better!
- Rock Salt: to keep the ice cold and freeze the ice cream faster.
- Bag of Ice: to freeze the ice cream as it churns.
- Ice Cream Churner: We have a simple electric ice cream maker, no bells and whistles but it makes perfect ice cream every time.
How to make the Vanilla Ice Cream mixture
- The first step is to combine the whole milk, heavy cream and sugar in a large sauce pan on medium heat. You heat the mixture until it is hot but not boiling. At AFamilyFeast.com, she helpfully tells you that this takes about 5-6 minutes and that timing was the same for us.
- Next, separate egg yolks and beat them until mixed.
- Drizzle in 1 cup of hot milk mixture into the egg mixture and combine. This process will help ensure that your eggs won’t cook when you add them to the remaining milk mixture.
- Pour the egg mixture into the pan and mix.
- Now cook the ice cream custard mixture for another 5-6 minutes on medium heat. Stir constantly until it begins to thicken a bit. Do not bring to a boil or the cream will curdle.
- Take mixture off the heat and add the vanilla. The original recipe calls for 4 tablespoons of vanilla but I added 5 🙂
- Now you need to refrigerate the ice cream mixture overnight. I transferred the custard to a large bowl and covered it with plastic wrap. I placed one piece of plastic wrap directly on top of the ice cream liquid to prevent a skin from forming on the top of the cream.
How to Churn the Ice Cream using an electric ice cream maker
I churned the ice cream the morning of our 4th of July party using our good ol’ electric ice cream churner, rock salt and a bag of ice.
- I poured the ice cream into the metal container and filled the bottom of the ice cream maker with ice.
- Then I layered in alternating rows of ice and rock salt.
- I connected the ice cream maker motor and began the churning mechanism. About every 15 minutes I added more salt and ice.
It took about 45 minutes for the ice cream to come together. At this point it will be the consistency of soft serve ice cream. I removed the paddle, covered with plastic wrap and stuck the ice cream in the freezer for the rest of the day to harden.
Three to four hours later, this ice cream was ready to serve!
This The Best Homemade Vanilla Ice Cream recipe is delicious! We give this recipe an enthusiastic Two Sisters Crafting Thumbs Up!
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The Best Homemade Vanilla Ice Cream Recipe
We've tried a lot of recipes for churned Ice Cream and this one is definitely The Best Homemade Vanilla Ice Cream Recipe we have ever tasted - it is creamy, not too sweet and chock full of vanilla goodness.
Ingredients
- 8 Egg Yolks
- 2 Cups Whole Milk
- 6 Cups Heavy Cream
- 1 1/2 Cups Sugar
- 5 Tbsp. Vanilla Extract
- Rock Salt
- Bag of Ice
- Ice Cream Churner
Instructions
- Combine the whole milk, heavy cream and sugar in a large sauce pan on medium heat. Heat the mixture until it is hot but not boiling.
- Separate the egg yolks and beat them until mixed.
- Drizzle 1 cup of hot milk mixture into the egg mixture and combine.
- Cook the ice cream custard mixture for another 5-6 minutes on medium heat. Stir constantly until it begins to thicken a bit. Do not bring to a boil.
- Take mixture off the heat and add the vanilla.
- Refrigerate the ice cream mixture overnight. Placed a piece of plastic wrap directly on top of the ice cream liquid to prevent a skin from forming on the top of the cream.
- Churn the ice cream in a electric ice cream churner.
- Pour the ice cream into the metal container and fill the bottom of the ice cream maker with ice.
- Layer in alternating rows of ice and rock salt.
- Connect the ice cream maker motor and began the churning mechanism.
- Add more salt and ice every 15 minutes.
- When the ice cream is the consistency of soft serve ice cream, turn off the machine, remove the paddle, cover it with plastic wrap and place in the freezer to harden.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
