Homemade Vanilla Ice Cream

How to Make Homemade Vanilla Ice Cream

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the milk, half of the cream, the vanilla pod and seeds and half the sugar in a medium saucepan over medium heat until steaming and just below a simmer.

   Mark done

2. Whisk the egg yolks, remaining sugar and salt in a large bowl until pale and thick.

   Mark done

3. Slowly pour the hot milk over the yolks, whisking constantly, then pour it all back into the pan.

   Mark done

4. Cook over low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, until the custard reaches 80°C / 176°F and coats the back of the spoon.

   Mark done Start 5 min timer

5. Strain the custard through a fine sieve into a bowl set in a larger bowl of ice water, and stir in the remaining cream.

   Mark done

6. Cover the surface with cling film and chill in the fridge for at least 4 hours, until completely cold.

   Mark done

7. Churn the custard in an ice cream machine for 20 to 25 minutes, until thick and soft.

   Mark done Start 20 min timer

8. Scrape it into a lidded container, press baking paper onto the surface, and freeze for at least 4 hours, until firm.

   Mark done

Tips for Making Homemade Vanilla Ice Cream

• Chill the custard fully before churning. A warm base freezes slowly into large ice crystals and the ice cream turns grainy.
• Cook the custard slowly and stir constantly. Rushing it over high heat scrambles the yolks, and if it starts to curdle, strain it and whisk it hard.
• Press baking paper onto the surface before freezing. It prevents ice crystals from forming and the ice cream keeps its silkiness.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Homemade Vanilla Ice Cream

• Warm apple pie
• Hot fudge sauce
• Fresh berries

Storing & Reheating Homemade Vanilla Ice Cream

Keeps in the freezer for up to 2 weeks, and is at its best in the first week. Let it soften in the fridge for 10 minutes before scooping.

Homemade Vanilla Ice Cream FAQ: Common Questions

Homemade Vanilla Ice Cream Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.