Filed Under: Dessert | How To | Ice Cream | Videos

How to Make Ice Cream

Recipe By Tessa Arias
  |  
July 1st, 2021
5 from 140 votes
5 from 140 votes

This is the creamiest homemade French Vanilla Ice Cream you’ll ever eat! Even vanilla ice cream haters will love this. This custard-based ice cream has an equal ratio of cream and whole milk to provide a perfectly rich base with just enough eggs to stay nice and smooth.

Yield: 1 quart

Prep Time: 10 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Loaded with vanilla flavor. Even vanilla ice cream haters love this recipe!
Texture: So rich, creamy, silky, and velvety.
Ease: There are some steps involved that might freak you out, which is why I’ve included a video too so you can see what everything looks like. It’s REALLY not difficult and you shouldn’t be remotely intimidated. It is time consuming so you’ll probably want to start at least a day before you plan to serve. Luckily, each major step can be done completely ahead of time.
Appearance: So gorgeous.
Pros: Better than any store-bought ice cream. Perfect way to impress your friends and family at your next BBQ or get together.
Cons: Not an everyday recipe.
Would I make this again? You don’t want to know how many times I’ve made this ice cream. Really. You don’t.

It’s been EIGHT years since my cookbook, Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich came out. That is absolute insanity to me.

So much work went into that book and I made enough ice cream recipes to last a lifetime. After I submitted my manuscript I didn’t make ice cream for MONTHS. I was a little burned out.

There’s 50 ice cream recipes in there, and I tested each recipe multiple times. Then I wrote endlessly about the subject. It was a lot of ice cream. So much so that I had to buy an extra freezer at the time!

My obsession with ice cream has long since returned. Today I’m sharing how to make ice cream in ANY flavor you’d like. Just follow the step by step photos below and read through the additional sweet tips in the pink box for everything you need to know about making homemade ice cream.

I’ve listed out 10 delicious flavor variations in the pink box below as well. You can use this base vanilla ice cream recipe to make cherry ice cream, chocolate ice cream, peanut butter – you name it!

Ice cream really doesn’t need to be complicated, but following the instructions will make you MUCH more likely to succeed. No soupy ice cream. No rock hard crystallized ice cream. Just sweet creamy perfection!

See each step detailed in full below followed by insights into the science of ice cream and answers to all of your questions.

Step-By-Step How to Make French Custard Vanilla Ice Cream

1. Prepare an ice bath

Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.

2. Begin the custard base

In a medium saucepan combine the milk, cream, 1/2 cup of the sugar, salt, vanilla seeds and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

3. How to temper eggs for ice cream

This process allows you to gently heat the yolks so you don’t scramble them and end up with (unintentionally) chunky ice cream.

In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.

4. Cook the custard

Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture otherwise you’ll end up with scrambled eggs. Make sure your thermometer isn’t touching the bottom of the pan when you take the temperature.

5. Chill the custard

Immediately strain the mixture through the fine strainer into the prepared ice bath. This prevents overcooking. Discard the vanilla bean pod. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day. Overnight is best for maximum flavor development.

6. Churn the custard

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 2 hours.

Tips for How to Make Ice Cream

What is the difference between French vs. Philadelphia style ice cream?

French-style ice cream is custard based. Demonstrated above, this is any ice cream that is made with an egg custard that’s cooked and then completely chilled before churning. It takes more time and effort, but the results are ultra rich, creamy, and delicious. Since homemade ice cream is made without stabilizers and gums to keep it soft when frozen, going through the effort of making a custard base helps to create that velvety texture instead of something that turns into a big ice cube in the freezer.

Philadelphia-style ice cream is typically made by directly mixing together cream, milk, sugar, and flavorings then churning it. Definitely faster, but far less rich in taste and texture. This style tends to harden more quickly in the freezer.

Help! My custard boiled and curdled.

If you accidentally heat your custard at too high of a temperature or cook for too long, there is one option to salvage it. While it’s still warm, blend the mixture with an immersion blender or carefully ladle into a standard blender (don’t fill more than half full). Blend until smooth then strain into the ice bath as described above and in the recipe below.

What type of vanilla is best for ice cream?

The absolute best to use is a whole vanilla bean pod. In the recipe below, you’ll notice I scrape out the seeds and steep the milk and cream mixture with the vanilla pod to ensure maximum flavor. If you don’t have a vanilla bean pod, the next best bet would be to use vanilla paste so you still get those flecks of vanilla seeds. I’d recommend using about 2 teaspoons.

If you’re flavoring your ice cream with another bold flavor, like many of the customization ideas listed below, feel free to simply use vanilla extract. This is an easier and more economical option since the other ingredient will likely overpower the vanilla bean anyways.

How to churn vanilla ice cream:

Churning ice cream is simply the process of incorporating air into the custard while it’s being frozen. You’ll notice some brands of ice cream contain much more air than others.

Some cheaper manufacturers intentionally ‘overchurn’ to get more yield with less product at the expense of the consumer’s satisfaction. The wonderful thing about making homemade ice cream is you get to decide how much air you want to incorporate!

How to use a Cuisinart Ice Cream Maker for vanilla ice cream:

The Cuisinart ICE-21 1.5 Quart Machine is my FAVORITE Ice Cream Maker. I’ve had mine for almost 10 years and used it to test all the recipes for my first cookbook, Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich. I’ve used this machine literally hundreds of times and it’s worked without fail.

Unless you have a self-freezing ice cream machine, make sure your ice cream machine’s freezer bowl is thoroughly chilled according to the manufacturer’s directions. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning.

Check out my article for How to Use an Ice Cream Maker (and which is best to buy!) HERE.

How to Make Ice Cream WITHOUT A Machine

No ice cream maker? No problem! Check out my article for 4 methods for making ice cream without a machine (I’d recommend the food processor method most for this recipe!).

French-Style Custard Ice Cream Flavor Variations

  • Death by Chocolate Ice Cream: Full recipe HERE.
  • White Chocolate Ice Cream: Add 6 ounces (170 grams) of melted and cooled white chocolate to the warmed milk mixture before adding the eggs. After cooking and straining the custard mixture, add an optional 1/2 teaspoon orange zest.
  • Cookies & Cream: During the last 5 minutes of the churning process, pour in just over 1 1/2 cups coarsely chopped whole Oreo cookies (about 15 Oreos).
  • Mint Chocolate Chip: Add 1 teaspoon peppermint extract and 4 to 5 drops of optional green food coloring after straining the cooked custard into the ice bath. During the last 5 minutes of churning, add 1 cup (170 grams) mini semisweet chocolate chips.
  • Malted Vanilla: Add 1/2 cup plain malted milk powder along with the milk and cream.
  • Cherry: Increase the egg yolks to 5 total. After cooking the custard, stir in 1 1/2 cups fresh pitted sweet dark cherries. Let cool in an ice bath then transfer to a food processor or blender to puree. Strain as you transfer to an airtight container.
  • Nutella: Add 1 cup (270 grams) Nutella after straining the cooked custard mixture into the ice bath, stirring to combine. Don’t worry if it doesn’t dissolve completely. It’ll mix in during the churning process.
  • Peanut Butter: In a medium saucepan over medium heat, add 1 cup (270 grams) of peanut butter and stir constantly until melted and smooth. Add the milk, cream, 1/2 cup sugar, salt, and vanilla and continue with the recipe as written. During the last 5 minutes of churning, add 1/2 to 1 cup of chopped peanut butter cups if desired.
  • Mocha: Add 3 tablespoons unsweetened cocoa powder, preferably Dutch-process, and 2 tablespoons instant espresso powder along with the salt.
  • Raspberry: In a food processor or blender, 2 1/2 cups of fresh or thawed frozen raspberries. Strain into a mixing bowl, discarding seeds and pulp. Refrigerate while you prepare the vanilla ice cream base. Once in the ice bath, stir the raspberry puree into the custard mixture. During the last minute of churning, add 1 tablespoon of raspberry liqueur such as Chambord.

How to store homemade ice cream so it stays smooth:

Once the ice cream is churned, place it in an airtight container, pressing plastic wrap against the surface to avoid having any ice crystals form. For best results, freeze until it is firm, at least 2 hours. The longer you freeze, the more time the flavors will have to ripen.

If you have an issue with ice cream hardening, try adding up to 3 tablespoons of alcohol during the last few minutes of churning. This works since alcohol doesn’t freeze. Vodka will do for vanilla ice cream. For other ice cream flavors, liqueur products like kirsch not only enhance taste but also maintain that creamy texture.

If you prefer not to use alcohol, adding a tablespoon of corn syrup can also help to prevent the ice cream from crystallizing.

How to perfectly scoop and serve ice cream:

First, allow the ice cream to soften by placing it in the fridge 30 minutes before serving. This allows it to soften evenly as opposed to letting it sit at room temperature where it’ll soften most at the edges and remain hard at the center of the container.

Next, get a good quality ice cream scoop like this OXO one or this Zeroll one. It makes a huge difference! Make sure it’s totally dry before using and pack your scoop generously with ice cream.

More Ice Cream Recipes You’ll Love:

5 from 140 votes

How to make
How to Make French Vanilla Ice Cream

Yield: 1 quart
Prep Time: 10 minutes
Cook Time: 10 minutes
Churning & Chilling Time 7 hours
Total Time: 7 hours 20 minutes
This is the creamiest homemade French Vanilla Ice Cream you’ll ever eat! Even vanilla ice cream haters will love this. This custard-based ice cream has an equal ratio of cream and whole milk to provide a perfectly rich base with just enough eggs to stay nice and smooth.

Ingredients

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup (150 grams) granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 vanilla bean, split in half lengthwise and seeded
  • 4 large egg yolks

Directions

Prepare the ice bath:

  1. Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.

Begin the custard base:

  1. In a medium saucepan combine the milk, cream, 1/2 cup (100 grams) of the sugar, salt, vanilla seeds and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

Temper the eggs:

  1. In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup (50 grams) of sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.

Cook the custard:

  1. Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

Chill the custard:

  1. Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Churn the custard:

  1. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 2 hours.
  2. If the ice cream has been in the freezer for more than a couple days, it’ll need to soften before scooping and serving. Allow it to sit in the fridge for 30 minutes before scooping for best results.

Recipe Video

Course: Dessert
Cuisine: American
Keyword: ice cream

Photos by Ashley McLaughlin.

July 2021 Baking Challenge

This recipe was the July 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s ice cream:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    sally @ sallys baking addiction — May 14, 2014 at 5:38 am

    I’ve had my eye on your cookbook’s roasted strawberry ice cream for months now, Tessa! Thanks for the video – it’s so helpful! Love your beautiful side braid and bright blue top. Looks great Tessa!

    • #
      Tessa — May 14, 2014 at 6:48 am

      Thanks so much Sally!! 🙂 🙂

  2. #
    Robin — May 14, 2014 at 8:21 am

    Thank you . This is perfect. I just bought mysel a Cuisinart ice cream maker for Mother’s Day.

    • #
      Tessa — May 14, 2014 at 2:19 pm

      Yay!! Enjoy your new ice cream maker 🙂

  3. #
    Guest — May 14, 2014 at 2:08 pm

    What brand is your digital thermometer and where did you get it? Thanks!

    • #
      Tessa — May 14, 2014 at 2:19 pm

      It’s actually one of the top digital thermometers on the market (super fast and accurate): Thermoworks Thermapen. Thermoworks sent it to me! You can buy them online, though.

  4. #
    sue/the view from great island — May 14, 2014 at 4:09 pm

    Tessa your video is so impressive, very professional and really relaxed and comfortable. I’m still a hold out on the egg custard style ice cream…I prefer my quick and easy method, but…you’ve convinced me to give it a try!

    • #
      Tessa — May 17, 2014 at 5:10 pm

      Thanks so much! I hope you give the custard method a try 🙂

  5. #
    Gaby — May 14, 2014 at 4:49 pm

    Love your videos, you are such a natural. The ice cream sounds fabulous!

  6. #
    lynn e — May 19, 2014 at 3:00 pm

    So happy I stumbled upon your site. Don’t recall how/why. I had no idea there was an ice cream attachment for Kitchenaid. Williams Sonoma here I come!

    • #
      Tessa — May 22, 2014 at 10:42 am

      Awesome!!

  7. #
    Theo — May 23, 2014 at 7:24 am

    A very detailed tutorial indeed,
    I love ice creams just like every other person out there but, always purchase already made ones and never thought of making one myself.

    I think that is one thing i will try very soon.

    Thanks for sharing.

  8. #
    Maria — May 28, 2014 at 12:17 pm

    Tessa, I love this custard ice cream recipe. What could I sub vodka for? Is it for flavor? If it is important in making ice cream then I’ll have to find something that doesn’t have alcohol.

    • #
      Tessa — May 28, 2014 at 8:59 pm

      Hi Maria, please refer to the post, “The sugar, fat, and vodka all help keep the ice cream soft. You may omit the vodka if necessary, just be sure to store the ice cream in a super airtight container. If it becomes somewhat hard, let it sit at room temperature for 5 to 10 minutes before scooping.”

  9. #
    Vera — June 5, 2014 at 2:21 am

    What an awsome idea to roast the strawberries first! I made a roasted strawberry cake (http://www.growntocook.com/?p=2267) last year but have never thought of using roasted strawberries in ice cream!

  10. #
    Kaitlin — April 19, 2015 at 3:13 pm

    I was just wondering if you could make this recipe with frozen strawberries? I’m currently living in Alaska and it’s really difficult to find good fresh strawberries up here. Thanks!

    • #
      Tessa — April 21, 2015 at 2:04 pm

      I’ve never tried it with frozen strawberries but since they’re cooked I’m learning towards saying it would be okay! If you give it a try let me know how it goes 🙂

  11. #
    Katja — June 23, 2015 at 12:03 pm

    Hey Tessa,
    Great ice cream, just finished, now in the freezer…., hm, difficult to stay away….

  12. #
    Genny T. — March 17, 2016 at 2:08 pm

    WOW!!!!!! I’m going to start making this recipe tonight!!!

  13. #
    sej — February 21, 2018 at 11:42 pm

    Hi. This recipe looks amazing. I was looking at your recipes for making ice cream without machine and was going to use the 2nd method (freeze and stir). Can you share how to make this recipe with the freeze and stir method? Do I first chill the custard for 4 hours in the fridge, then mix the strawberries and follow the freeze and stir steps? Thanks!

  14. #
    Afton Jackson — September 23, 2019 at 11:01 am

    This recipe seems nice, I plan to make one. However, my problem is that I am vegetarian. I plan to make it with almond milk since it is my wife’s favorite. If I were to rune a homemade ice cream shop, I would gladly recommend this homemade recipe.

  15. #
    Liam — April 14, 2020 at 2:43 am

    Love your videos, you are such a natural. The ice cream sounds fabulous!

  16. #
    Christine — June 20, 2020 at 7:22 pm

    I never post on recipe blogs, even though there are a few really good ones that I frequently consult, but this recipe is so over-the-top that I just had to say BRAVO!

    I can’t wait to try it but I already know it’s going to be awesome…I make ice cream all the time.

    Do you have an outstanding recipe for Swiss almond ice cream as well ? 😉

  17. #
    Jan — November 16, 2020 at 10:37 am

    Hey tessa, the recipe sounds awesome. Is it okay if I use a cornflour custard instead of eggs?

    • #
      Tessa — November 16, 2020 at 12:41 pm

      Hi Jan! I haven’t personally tested that so I can’t say for sure!

  18. #
    Serena — March 8, 2021 at 5:33 am

    Hi Tessa, I live in Sweden and am wondering what heavy cream would be here. Is it like whipped cream or creme frâiche? I really want to make this, but I don’t want to make a mess.

    Thank you!
    Serena

    • #
      Marni — July 21, 2021 at 4:31 pm

      Here in Canada, I use whipping cream (35% milk fat) anytime a recipe calls for heavy cream

  19. #
    Juli — July 1, 2021 at 5:33 pm

    Super chocolatey! The instructions were really easy to follow and this is a delicious chocolate ice cream. So much better than any ice cream I’ve gotten out in a long time.

    • #
      Tessa — July 2, 2021 at 9:16 am

      Wonderful! I’m so happy to hear this, Juli!

  20. #
    Freda Dmello — July 1, 2021 at 9:46 pm

    The was just creamy sweeeeeeettt and done to perfection! I loved it.

    • #
      Tessa — July 2, 2021 at 9:18 am

      YAY!! I’m so thrilled to hear that 🙂

  21. #
    Rosi — July 2, 2021 at 8:45 pm

    I havent ice cream maker , can i use mixer?

  22. #
    KathyD — July 3, 2021 at 8:03 am

    This was easy to make and absolutely delicious. I used it to make ice cream sandwiches. I’ll certainly make this again. Thanks Tessa for another great recipe.

    • #
      Tessa — July 5, 2021 at 10:07 am

      YAY!! I’m so happy to hear you enjoyed your ice cream! What kind of cookies did you make for your ice cream sandwiches?

      • #
        KathyD — July 5, 2021 at 4:40 pm

        I used @cloudykitchen’s brownie recipe as it is designed to fit a 9×9 and is designed to be thin enough for an ice cream sandwich. Would I be able to use a half batch of your brownies to do the same thing?

        • #
          Tessa — July 6, 2021 at 10:30 am

          That should be fine 🙂 Just in case you don’t know this, I’ve actually got an Ice Cream Sandwich cookbook! Included are 50 recipes for homemade ice cream sandwiches as well as cookie/brownie recipes specific for ice cream sandwiches 🙂 Here is the link if you’re interested: https://handletheheat.com/cookies-cream-ultimate-ice-cream-sandwich/

          • #
            Kathy DeStadio — July 6, 2021 at 10:43 am

            Thank you for the link. I was in a rush to get the ice cream sandwiches made and I had the recipe for the cookie part when you sent the ice cream challenge. I will definitely check out the link and add that Ice Cream Sandwich cookbook to my vast collection. After all one cannot have too many cookbooks! Thank you again! KathyD

  23. #
    Julie — July 3, 2021 at 8:54 am

    Even though Tessa is evil (she knows this already) for having this recipe, the Death by Chocolate ice cream is, well, to die for. Not hard to make. I did invest in the same ice cream maker that Tessa recommended. It isn’t expensive. Just make SURE to completely freeze it before using. Tessa, you’ve done it again. Love it.

    • #
      Tessa — July 5, 2021 at 10:09 am

      hahaha!! I absolutely loved watching the process on IG and am thrilled you enjoyed your ice cream!

  24. #
    Debangana Biswas Das — July 3, 2021 at 9:09 am

    Yummm…. Creamiest textured ice-cream recipe…..

    • #
      Tessa — July 5, 2021 at 10:36 am

      Yay! I’m so glad you loved this ice cream recipe! I agree, it’s so creamy!

  25. #
    Susan Ryan — July 4, 2021 at 1:05 pm

    I love this recipe. Cannot wait to make more flavours

    • #
      Tessa — July 5, 2021 at 10:38 am

      YAY! I’m excited for you to try more! They’re all so delicious!

  26. #
    Josh Lawrence — July 4, 2021 at 2:08 pm

    So good! I made a batch of the easier two-ingredient (I went with Cinnamon Bun flavoring!) as well as a batch of the more involved recipe, in the freeze & churn method (no machine for me). Both were really, really good. Recommended!

    • #
      Tessa — July 5, 2021 at 10:30 am

      I’m so happy you loved them, Josh! Your ice cream looked incredible on IG!

  27. #
    Carrie Tuttle — July 4, 2021 at 8:37 pm

    Family loved this recipe!!

    • #
      Tessa — July 5, 2021 at 9:49 am

      I’m so happy to hear it was a hit!

  28. #
    Swarnalakshmi — July 4, 2021 at 10:23 pm

    Thank you for the recipe

  29. #
    swarnalakshmi — July 4, 2021 at 10:24 pm

    Perfect one

  30. #
    Carly — July 5, 2021 at 7:08 am

    Really easy and delicious! Loved the different flavor variations with one ice cream base.

    • #
      Tessa — July 5, 2021 at 9:50 am

      Wonderful to hear! Hopefully it’ll be a recipe you come back to again and again with all the different variations, it’s so fun! 🙂

  31. #
    Bonnie Tesmer — July 5, 2021 at 3:35 pm

    I’ve never made ice cream before. This was so easy and tastes great!

    • #
      Tessa — July 6, 2021 at 10:06 am

      YAY!! I’m thrilled my recipe was the first homemade ice cream recipe you’ve tried and that you loved it! 🙂

  32. #
    Bonnie Tesmer — July 5, 2021 at 3:37 pm

    I love this recipe!

  33. #
    David Burnett — July 5, 2021 at 6:29 pm

    Such a great treat. Easy to bring together. The results are so creamy and perfectly sweet. I did a base vanilla and added chocolate shavings.

    • #
      Tessa — July 6, 2021 at 10:39 am

      Yours looked SO delicious, especially with all the toppings!!

  34. #
    Libby Walker — July 6, 2021 at 4:26 am

    I made this over the weekend. It’s delicious and creamy. I added Biscoff to mine.

    • #
      Tessa — July 6, 2021 at 10:09 am

      That would be so amazing, yum!!

  35. #
    Elizabeth Brubaker — July 6, 2021 at 6:37 pm

    One of my goals this summer was to find the best ice cream recipe to use in my ice cream freezer. This recipe is it. My family taste tested and rated the ice cream “perfect.” I can’t wait to serve it to guests. Goal accomplished!

    • #
      Tessa — July 7, 2021 at 7:55 am

      Amazing to hear!! Thank you so much for taking the time to comment, Elizabeth!

  36. #
    Cynthia Jacobs — July 8, 2021 at 12:17 pm

    Best vanilla ice cream I have ever made!

    • #
      Tessa — July 8, 2021 at 2:29 pm

      Woohoo!! So exciting to hear this!

  37. #
    Lisa Villard — July 8, 2021 at 1:07 pm

    This is so good! I love French vanilla ice cream. It’s not easy but sooo worth the effort. Make sure to use a high quality vanilla bean though!

    • #
      Tessa — July 8, 2021 at 2:29 pm

      I’m happy to hear you enjoyed your ice cream, Lisa!

  38. #
    Cindy Wall — July 8, 2021 at 10:22 pm

    Yummmm! And really quite easy. I’m so excited for the endless possibilities of “add-ins” with the vanilla base.

    • #
      Tessa — July 9, 2021 at 9:48 am

      Wonderful! I’m so happy you love this ice cream and can’t wait to see all you try with the add-ins!

  39. #
    Janice Alano — July 9, 2021 at 9:08 am

    There is nothing like a good homemade ice cream on a hot summer day. Love that I can just whip it up and not have to leave the comfort of my air conditioned home!

    • #
      Tessa — July 9, 2021 at 9:49 am

      Definitely a huge perk!!

  40. #
    Caroline — July 9, 2021 at 9:43 am

    Delicious!! I made the French vanilla flavor and it was so creamy and rich. I bought and ice cream maker just for this, and I will be making this recipe (along with the variations) many more times.

    • #
      Tessa — July 9, 2021 at 12:01 pm

      Awesome, Caroline!! I’m so excited to hear you bought an ice cream maker just for this recipe (I’m hoping you joined this month’s Baking Challenge as well!) and am thrilled you love it so much! 🙂

  41. #
    Emily — July 9, 2021 at 12:07 pm

    This was my first time ever making homemade ice cream (I used Tessa’s recommendation of ice cream machine and it is so easy to use!), and I swear this recipe is smoother and more “vanilla-y” than Häagen-Dazs, which is my absolute favorite store-bought ice cream! The directions are super easy to follow. I added Oreos to mine, and it is absolute heaven! I’m going to be ordering more Tovolo Ice Cream tubs so I can make more flavors Thanks for the incredible recipe!

    • #
      Tessa — July 9, 2021 at 12:10 pm

      YAY! I’m so happy to hear that!

  42. #
    Cassie — July 9, 2021 at 5:18 pm

    One of the best recipes for ice cream I have made!

    • #
      Tessa — July 12, 2021 at 2:52 pm

      Amazing!!

  43. #
    Abigail Vasher — July 10, 2021 at 4:26 am

    I loved this recipe! It was easy to follow and the ice cream turned out amazing. I made the death by chocolate with chopped Reese’s, and it was delicious. I can’t wait to try a different flavor!

    • #
      Tessa — July 12, 2021 at 2:52 pm

      Sounds SO delicious! I’m glad you loved it!

  44. #
    Michelle — July 10, 2021 at 11:35 am

    It was fantastic and so easy! I used the food processor method and followed the chocolate ice cream recipe additions with melted chocolate and cocoa powder. I froze it overnight on my toaster oven tray and processed it the next day, and stirred in crushed Oreos and mini M&Ms. I do recommend cutting open the Ziploc bag and using a knife to cut into chunks as I first tried to break it with a meat mallet but realized it’s not frozen solid, so it was a bit difficult to process at first until I cut it with a knife. overall it was really easy and quite delicious and tastes fantastic and just like “real“ ice cream. I’ll definitely make this again.

    • #
      Tessa — July 12, 2021 at 2:57 pm

      Awesome! I’m so happy you tried out the food processor method! Your ice cream sounds amazing!

  45. #
    Deanna — July 10, 2021 at 12:59 pm

    I made Tessa’s cookie butter ice cream. And OH. MY. GOSH. It is out of this world. I followed every ingredient quantity and recipe step exactly, used my ice cream maker, and sooo enjoyed eating this treat!

    • #
      Tessa — July 12, 2021 at 3:54 pm

      So glad you enjoyed this recipe!

  46. #
    Lia Lawless — July 10, 2021 at 5:45 pm

    Way easier than I expected and tastes like Haagen-Dazs! There were a few chewy bits in the ice cream but for a first time ever making ice cream it was really good! I can’t wait to make different flavours with this recipe!

    • #
      Tessa — July 12, 2021 at 3:47 pm

      Isn’t it amazing?! I’m so happy you enjoyed it 🙂

  47. #
    Joanne — July 10, 2021 at 7:52 pm

    This is really good ice cream. Smooth and creamy. I used the basic recipe as a base for ginger ice cream. So delish!

    • #
      Tessa — July 12, 2021 at 3:34 pm

      That sounds amazing!!

  48. #
    Karla Ramírez — July 10, 2021 at 7:59 pm

    Love ice cream!!! Delicious!

  49. #
    Guadalupe Ramírez — July 10, 2021 at 8:11 pm

    Love It!!!!!

  50. #
    Eduardo Ramírez — July 10, 2021 at 8:13 pm
  51. #
    Luis Ramírez — July 10, 2021 at 8:16 pm
  52. #
    Bailey — July 11, 2021 at 1:19 pm

    This was my first time making ice cream. Was going to try a recipe without eggs first thinking it would be easier. Those recipe was easy to follow and tasty. Made the cookies and cream version this time.

    • #
      Tessa — July 12, 2021 at 3:49 pm

      Woohoo!! I’m so happy to hear you attempted it, it’s surprisingly simple! Just requires some patience with the time it takes between making the curd and being able to enjoy haha!

  53. #
    Caroline McClary — July 11, 2021 at 5:53 pm

    Made the death by chocolate and my husband loves it! Such great chocolate flavor!

  54. #
    Leonard Shepherd — July 11, 2021 at 9:09 pm

    So flavorful! I loved it so much I ate it all myself

    • #
      Tessa — July 12, 2021 at 3:15 pm

      haha VERY easy to do! I’m thrilled you loved it!

  55. #
    Hanadi su — July 12, 2021 at 5:40 am

    A fun project to do especially in this heat

    • #
      Tessa — July 12, 2021 at 3:44 pm

      Absolutely! Enjoy your ice cream!

  56. #
    Esther Chow — July 12, 2021 at 9:39 am

    This was my first time making ice cream and it was delicious!

    • #
      Tessa — July 12, 2021 at 3:09 pm

      Woohoo!! I’m so excited that you loved it!! Welcome to the homemade ice cream club haha 🙂

  57. #
    Amanda Bouchard — July 12, 2021 at 11:28 am

    This was so much easier than I expected!! Won’t be buying store bought again!

    • #
      Tessa — July 12, 2021 at 3:45 pm

      Woohoo!! I’m so happy to hear that!

  58. #
    Persis — July 12, 2021 at 1:08 pm

    Made Custard apple ice cream with this recipe. The creamiest, super delicious ice cream ever! Thank you, Tessa!

    • #
      Tessa — July 12, 2021 at 3:50 pm

      Apple sounds absolutely delicious, YUM!

  59. #
    Melissa Lankheet — July 12, 2021 at 4:17 pm

    I never thought I could make ice cream! I made chocolate chip cookie dough ice cream using method #4 and I couldn’t believe it, it worked! And wait, was absolutely delicious! Definitely making again!

    • #
      Tessa — July 13, 2021 at 7:28 am

      Hooray!! Chocolate chip cookie dough ice cream is amazing! I’m thrilled you tried out making homemade ice cream!

  60. #
    Annarose Newman — July 13, 2021 at 10:54 am

    So delicious! The instructions were very helpful to make it quite easy and not daunting at all!

  61. #
    Lauri Rottmayer — July 13, 2021 at 4:35 pm

    Spectacular! Is the response I got to the cookies and cream ice cream I made. They ate it like soft serve because 9 year old Connor couldn’t wait any longer.

    • #
      Tessa — July 14, 2021 at 9:59 am

      haha I’m so happy to hear your ice cream was such a hit!

  62. #
    Susan Ryan — July 14, 2021 at 6:15 am

    I made strawberry ice cream and it was delicious. I will continue making my own ice cream from now on

    • #
      Tessa — July 14, 2021 at 10:00 am

      Woohoo!! I’m so excited to hear that!

  63. #
    Lu — July 15, 2021 at 6:44 am

    I made the no churn version. Super easy and delicious! You can get great ice cream with just a few great ingredients!

    • #
      Tessa — July 15, 2021 at 1:11 pm

      Wonderful, I’m so happy you gave this recipe a try! 🙂

  64. #
    Melissa D — July 15, 2021 at 5:29 pm

    The custard base was super easy to make and came out so delicious. I made vanilla bean but chopped up Kit Kat chunky bars and mixed them in after churning. We topped it off with caramel and a chocolate shell. This is our new go-to ice cream recipe. Can’t wait to try other flavours. Thanks for a wonderful recipe, Tessa!

    • #
      Tessa — July 16, 2021 at 9:23 am

      Oh wow, your mix-ins sound amazing!! I’m so happy to hear it’s now your go-to recipe, woohoo!! 🙂

  65. #
    Lindsey Teresa — July 16, 2021 at 12:37 pm

    I have never made homemade ice cream before so trying this definitely made me nervous at first because I didn’t want to mess up, but in the end it came out PERFECT! So creamy, so refreshing, so delicious, Tessa nailed it again with this recipe. I enjoyed it a lot and highly recommend making this as your summer treat! It is perfection and I can’t wait to make more flavors.

    • #
      Tessa — July 19, 2021 at 10:52 am

      Woohoo!! This just made my whole day!

  66. #
    Nancy — July 16, 2021 at 12:48 pm

    What a great way to cool down this summer – HOME MADE ICE CREAM!
    Which flavor do you like the best??

  67. #
    Jillian — July 17, 2021 at 9:47 am

    So fun and easy to make with my daughter. Simple, no fuss process allowed for a stress free experience with my little girl who loves to make (and eat) any of Tessa’s treats.

    • #
      Tessa — July 19, 2021 at 10:53 am

      Aww, YAY!! I’m so glad you were able to enjoy a fun and delicious afternoon with your daughter! <3

  68. #
    Sandra Dent — July 17, 2021 at 5:15 pm

    I made cinnamon ice cream. The method was simple to follow and the results were smooth, creamy with a lovely cinnamon flavour. A winning method for sure.

  69. #
    Kiersten Kilczewski — July 17, 2021 at 5:19 pm

    This was way easier than I had expected it to be! I made Oreo ice cream using the food processor method and it was delicious! Would definitely do it again:)

  70. #
    Ashlee Lensmyer — July 17, 2021 at 6:54 pm

    Amazing Tessa recipe as always!! I always thought before this that vanilla ice cream was vanilla ice cream, but not anymore!

    • #
      Tessa — July 19, 2021 at 10:44 am

      Right?! I’m so glad you think so, Ashlee!

  71. #
    Natalie Holmes — July 17, 2021 at 8:11 pm

    The ice cream came out so delicious! So creamy and such a great vanilla flavor. Plus, it was really easy to make. I’m definitely going to be making this again.

    • #
      Tessa — July 19, 2021 at 10:54 am

      That’s wonderful to hear!

  72. #
    Juanita Gonzales — July 18, 2021 at 9:41 am

    I didn’t get an ice cream maker on time- I used the 2 ingredients method. My ice cream came out fabulous. Thank you Tessa

  73. #
    Marianne — July 18, 2021 at 11:56 am

    Absolutely love the no churn, food processor method. It’s soooo easy and it tastes delicious!

  74. #
    Taylor — July 18, 2021 at 1:06 pm

    I made the peanut butter variation and it’s super creamy and delicious! Would highly recommend!

  75. #
    Susan — July 18, 2021 at 4:09 pm

    Excellent easy to follow recipe. I had some fresh mangos from a friend’s tree so I cooked them down, ran them through a strainer, and added the cooked mango to the cooked custard. I churned it in my Cuisinart machine and it came out smooth, creamy, and delicious. I used the ice cream to make a tropical banana split.
    This is a win recipe that can be used as a base for lots of delicious treats.

    • #
      Tessa — July 19, 2021 at 10:27 am

      I’m so happy to hear that! I know someone on IG had asked me the other day if I had a mango ice cream recipe, was that you? If so, great job experimenting in the kitchen, I’m thrilled you enjoyed your ice cream, especially as a tropical banana split! That sounds so delicious 🙂

  76. #
    Brittany — July 18, 2021 at 6:14 pm

    This is loved by everyone who has tried it! I make it with your Oreo cookie recipe and it is the best cookies and cream ice cream we’ve ever had!

  77. #
    Stephanie SMITLEY — July 18, 2021 at 7:06 pm

    Best ice cream ever! Easy directions to follow. Will be making it again!

  78. #
    Richelle — July 18, 2021 at 8:12 pm

    So delicious! Creamy, flavorful, easy to follow recipe. Loved the opportunity to cook with real vanilla bean. Hands down the best tasting vanilla ice cream I’ve ever tasted. Thank you for this recipe!

    • #
      Tessa — July 19, 2021 at 10:23 am

      You just made my day, Richelle! I’m so excited you loved this recipe so much, hooray!!

  79. #
    Chiara Pierno — July 19, 2021 at 2:27 am

    I was not expecting it to be so perfect! I have no ice-cream maker and I wanted to try a refreshing summer recipe easy and quick to make so I tried the 2 ingridients ice cream recipe. It was a game changer! I think I’ll make ice-cream once a week from now on. It is soft, creamy and very flavorful but mainly so easy to make, which is mindblowing! I’ve already suggested it to a lot of my friends.

    • #
      Tessa — July 19, 2021 at 10:21 am

      Amazing, Chiara!! I’m SO happy you tried this recipe! Isn’t it crazy that it can turn out so delicious from just two ingredients?!

  80. #
    Elsa Jobling — July 19, 2021 at 3:17 am

    Having no icecream machine, the food processor method was a great discovery! Definitely changing the icecream texture, it is a winner! 🙂

    • #
      Tessa — July 19, 2021 at 10:20 am

      I’m thrilled you tried the food processor method! So happy you enjoyed your ice cream! 🙂

  81. #
    Kathy Darling — July 19, 2021 at 12:45 pm

    I have never made homemade ice cream before. But after mulling it over for awhile apprehensively, I decided to jump in head first – bought an ice cream maker (best decision ever!), and took up the challenge! The French Vanilla Ice Cream was like nothing I have ever had before – So Good and so easy to make! I can’t wait to try out many more flavors of ice cream!

    • #
      Tessa — July 20, 2021 at 10:53 am

      I’m absolutely thrilled hearing how many people have tried making ice cream for the FIRST time with this challenge and have loved it! I’m so happy to hear this, Kathy 🙂

  82. #
    Jaime Espinoza — July 19, 2021 at 4:26 pm

    Loved the recipe i forget to read the whole thing to have noticed it’s almost a 24 hour process.

  83. #
    Alexa Vagnozzi — July 19, 2021 at 4:56 pm

    I used the two-ingredient ice cream method and made a batch of Nutella Oreo ice cream… STUPID creamy. So rich. So delicious. I could’ve eaten the entire thing. And it was so easy to make! I can’t wait to try out other methods but for now, you can’t go wrong with the 2-ingredient method.

    • #
      Tessa — July 20, 2021 at 10:49 am

      Awesome, Alexa! You just made my day with your review! I’m so excited to hear this!

  84. #
    Rebecca Hawkins — July 19, 2021 at 5:09 pm

    I made the white chocolate variation with the optional orange zest. Amazing! This will be a recipe I make many more times.

  85. #
    Cynthia Jarvis — July 19, 2021 at 9:54 pm

    I made the Dulce de Lèche from the HTH Cookies & Cream cookbook. My first time doing a custard based ice cream. It seemed a little intimidating, but turned out to be quite easy. The ice cream itself is quite sinful! I don’t think I can make it again because I lost all control when it came time to “sample” it. Really delicious!!

    • #
      Tessa — July 20, 2021 at 10:48 am

      hahaha love it, Cindy! I’m so glad you enjoyed your ice cream, it’s an indulgence for sure 🙂

  86. #
    Cindy Diehl — July 20, 2021 at 8:30 am

    Oh my goodness! I have always been intimidated by egg yolks in homemade ice cream…so happy I tried this recipe! Your instructions for tempering the eggs were spot on, and this is the BEST homemade ice cream I have ever made. Soooo, so good! I stuck with the original recipe for French vanilla for this first batch, partly because I was stuck in ‘decision overload’ and kept putting off making the ice cream because I couldn’t settle on a flavor. Now that I see how easy this is to make, I am going to be experimenting with some of the flavors and mix-ins! Thank you, Tessa!

    • #
      Tessa — July 20, 2021 at 10:42 am

      YAY!! You just made my day with your comment, Cindy!! I agree, it’s so hard deciding what kind of ice cream to make, but I’m happy you started out with the French Vanilla so you can really taste the difference between homemade and store bought! I’m excited to see what other kinds you make 🙂

  87. #
    Kathleen Prudencio — July 20, 2021 at 12:32 pm

    Wow. Just wow. This is delicious and as easy as you said it would be. I made mocha Oreo using the food processor method. Oh my. I’ll be making this again! A couple of tips you may want to share. First tip: I tried both my high powered blender and my food processor. They both had a tough time. So I switched to putting only half the mixture in and it worked much better. Second tip: fold the mix-ins AFTER processing! My Oreos all got blended into nothingness

    • #
      Emily @ Handle the Heat — July 21, 2021 at 1:12 pm

      Glad you enjoyed this recipe as well as tried two new no-churn methods, Kathleen! Thanks for the feedback!

  88. #
    Robin innaimo — July 20, 2021 at 3:38 pm

    Amazing ice cream. So smooth and creamy. We are in love!!

    • #
      Emily @ Handle the Heat — July 21, 2021 at 10:24 am

      Your ice cream was beautiful! So happy your family enjoyed it 🙂

  89. #
    Kimberly Dierker — July 20, 2021 at 5:04 pm

    My family loved this ice cream! It was very creamy! We used your butter pecan recipe and accidentally added a 1/4 teaspoon of salt to both the ice cream mixture and pecans, but it still turned out amazing!

    • #
      Emily @ Handle the Heat — July 21, 2021 at 10:58 am

      So happy to hear your ice cream was such a hit!

  90. #
    Araceli Reyes — July 20, 2021 at 5:54 pm

    I loved this recipe! I used the food processor method and it turned out great! I made a peanut butter fudge ice cream and it was so delicious, and the process of making it was simple and very easy to follow. Thank you Tessa for a new great way to make ice cream without an ice cream machine!

    • #
      Emily @ Handle the Heat — July 21, 2021 at 10:38 am

      So happy to hear that, Araceli!

  91. #
    Courtney Brant — July 20, 2021 at 8:42 pm

    Such an easy recipe to follow! None of her recipes disappoint!

    • #
      Emily @ Handle the Heat — July 21, 2021 at 10:21 am

      Thank you so much, Courtney, for the kind feedback!

  92. #
    Cathy Loose — July 21, 2021 at 6:39 pm

    I made the vanilla and used the Cuisinart Ice Cream Maker which was new for me! It turned out so delicious! I grew up making homemade ice cream with my grandparents the old fashion way with salt and had to crank yourself but so good too. Much easier now and still delicious!

    • #
      Emily @ Handle the Heat — July 22, 2021 at 9:25 am

      Such great memories <3 Still rewarding but much easier now for sure! 🙂

  93. #
    Cathy Loose — July 21, 2021 at 6:42 pm

    I already made a comment but didn’t go through. First time I made homemade ice cream with the Cuisinart ice cream maker, I made vanilla and tasted delicious, loved it!

    • #
      Emily @ Handle the Heat — July 22, 2021 at 9:24 am

      Woohoo! So exciting to hear this was your first time trying homemade ice cream and that you loved it, Cathy!

  94. #
    Mayline Arnold — July 21, 2021 at 7:28 pm

    First time I’ve ever made ice cream! It was divine! Creamy, perfectly sweet, it hit the spot! Recipe was easy to follow directions were clear. Love that you can make so many different flavors with this recipe! I made French vanilla and Nutella. So good! Way better than store bought ice cream! Can’t wait to make another batch! Thanks Tessa you’re amazing!!!

    • #
      Emily @ Handle the Heat — July 22, 2021 at 9:23 am

      So glad to hear this, Mayline! Thanks for joining this month’s challenge!

  95. #
    Derek — July 21, 2021 at 10:57 pm

    I made mango. This recipe has the perfect amount of sugar, other recipes I’ve tried have been too sweet.

    • #
      Emily @ Handle the Heat — July 22, 2021 at 9:15 am

      Mango sounds delicious! So happy you loved this recipe, Derek, thanks for letting us know!

  96. #
    Fithria — July 22, 2021 at 6:12 am

    Smooth and creamy ice creamy

  97. #
    MARGUERITE STERLING — July 22, 2021 at 3:48 pm

    I made this recipe using a kitchen aid ice cream maker attachment. After watching Tessa’s video and reading the recipe several times, I felt ready to undertake this. I was astonished at the cost of vanilla beans. Thats why I chose to make cookies and cream ice cream and used vanilla extract. The taste of this smooth, creamy, delicious ice cream made it worth the effort!

    • #
      Emily @ Handle the Heat — July 23, 2021 at 9:31 am

      Perfect! So happy you enjoyed your ice cream, Marguerite! Thanks for joining this month’s baking challenge 🙂

  98. #
    Diane Anthony — July 23, 2021 at 12:20 pm

    The custard recipe is the best!! I have made so many different ice cream flavors, all using the same basic custard. In addition to Vanilla, I have made Cookies and Cream, Cookie Dough, Moose Tracks, Mint Chocolate Chip, Cherry, Lemon, and Chocolate. Can you tell that chocolate is my weakness?

    • #
      Emily @ Handle the Heat — July 23, 2021 at 2:05 pm

      You’re amazing, Diane! You definitely win for most ice cream made this month! So happy you’ve been enjoying this recipe! 🙂

  99. #
    Vatissa — July 23, 2021 at 12:21 pm

    I made this as part of the July challenge (2020) and I was a bit apprehensive at first since I never tried making ice cream before. But I was super excited when I saw how easy and detailed Tessa was in mapping out exactly how to do and what not to use. Definitely recommend this recipe. It’s a treasure!

    • #
      Emily @ Handle the Heat — July 23, 2021 at 2:17 pm

      So glad to hear that, Vatissa! Thank you so much for the positive feedback!

  100. #
    Alexa Ries — July 23, 2021 at 6:02 pm

    I made strawberry ice cream bc it’s so refreshing in the summer! I did the sweetened condensed milk method in the kitchen aid then freeze. It turned out so well! I forgot to add the corn syrup to prevent freezer burn and it did get a little bit after a few days…oops. Overall great!

    • #
      Emily @ Handle the Heat — July 26, 2021 at 3:24 pm

      Strawberry ice cream is perfect for summer! So happy you enjoyed it, Alexa 🙂

  101. #
    Madeline Rauch — July 23, 2021 at 6:38 pm

    This is the creamiest ice cream I have ever eaten! I added in homemade cookie dough and Oreos and I cannot fully express how joyful it was. The recipe is a little time consuming but very approachable and absolutely worth the effort!

    • #
      Emily @ Handle the Heat — July 26, 2021 at 3:23 pm

      So happy to hear that, Madeline! Thank you so much for the positive feedback!

  102. #
    Cynthia jarvis — July 24, 2021 at 9:45 am

    I made Dulce de Lèche ice cream from the cookies and Cream cookbook. Totally sinful. I was a little intimidated by the custard process, but found it very easy.

    • #
      Emily @ Handle the Heat — July 26, 2021 at 3:22 pm

      That ice cream is heavenly! So glad you enjoyed it, Cynthia!

  103. #
    Jessica — July 24, 2021 at 6:32 pm

    I made cookies n cream ice cream with the food processor method since I don’t have an ice cream machine. Tastes a while to freeze but it tastes amazing. Love the details in the recipe – helped to have a great result (no scrambled eggs for me!).

    • #
      Emily @ Handle the Heat — July 26, 2021 at 1:55 pm

      So glad to hear that, Jessica! Thanks for the comment!

  104. #
    Linda Kaziniece — July 25, 2021 at 3:53 am

    Perfect! Works every single time!

  105. #
    Ellie — July 25, 2021 at 9:41 am

    Used the mint chocolate chip mix in option and it turned out great! The ice cream was rich, smooth, and creamy and relatively easy to make. Excited to try some of the other flavor options.

    • #
      Emily @ Handle the Heat — July 26, 2021 at 3:45 pm

      Sounds like your ice cream turned out perfectly! So happy you loved it!

  106. #
    Megan Kaal — July 25, 2021 at 10:07 am

    I had never made a no churn ice cream so I was skeptical. This turned out great and was so was! I made the chocolate flavor and look forward to trying others.

    • #
      Emily @ Handle the Heat — July 26, 2021 at 4:16 pm

      Hooray!! So excited you tried making homemade ice cream and loved it! Thanks for joining this month’s baking challenge!

  107. #
    Ayesha Ahmad — July 25, 2021 at 1:07 pm

    Icecream is one food I can never say a no too. Plus this one is such an amazing and delectable recipe and the best part is that it can also be made without an ice-cream maker and customisable into any flavour. Lovely

  108. #
    brian turnbull — July 25, 2021 at 2:08 pm

    Everyone who had some loved it. Was to much chocolate for me.

  109. #
    Sarah Montgomery — July 25, 2021 at 7:15 pm

    Yummy!!!

  110. #
    Sue Hoyer — July 26, 2021 at 7:02 am

    Great simple recipe. I love the tips to prepare the ice bath and the bowl with the strainer in it. There will ALWAYS be some cooked egg pieces in there you need to strain. Don’t kid yourself! Also, I was able to use eggs that I had frozen (leftover from making swiss meringue buttercream) with 1/8 tsp salt for several months. I just reduced the amount of salt in the recipe. I made the malted vanilla ice cream and it was awesome!

    • #
      Emily @ Handle the Heat — July 26, 2021 at 4:22 pm

      Great way to use up those leftover eggs! So happy you enjoyed your malted vanilla ice cream, Sue!

  111. #
    Laurie — July 26, 2021 at 8:13 am

    I have not used my Cuisinart ice cream maker in years. I made the vanilla ice cream (first time using vanilla bean), and it was AMAZING! It just happened to be Vanilla Ice Cream Day on July 23 and Hot Fudge Sundae Day on July 25, so bam! I will definitely be trying the other flavors listed.

    • #
      Emily @ Handle the Heat — July 26, 2021 at 4:20 pm

      Perfect! So happy you pulled out your ice cream maker to try this recipe! Vanilla beans add so much flavor to ice cream, and the specks are so pretty! Thanks for joining this month’s baking challenge!

  112. #
    Jesi Ruyle — July 26, 2021 at 8:19 am

    So good and so easy to make! Love the different flavors you can do too. I don’t have an ice cream maker, but I was able to still make this recipe using her other articles on how to make it without a machine and it worked perfectly.

    • #
      Emily @ Handle the Heat — July 26, 2021 at 4:21 pm

      Wonderful, Jesi! So happy to hear the article helped and that you were able to enjoy homemade ice cream!

  113. #
    Ruth Norman — July 26, 2021 at 11:52 am

    I used this recipe (with the food processor method) to make caramelized white chocolate ice cream and it was amazing!!! I can’t wait to try making more flavours!

    • #
      Emily @ Handle the Heat — July 26, 2021 at 4:03 pm

      Caramelized white chocolate ice cream sounds delicious, Ruth!

  114. #
    Yajaira Simmons — July 26, 2021 at 1:10 pm

    Delicious, delicious!!! Will make again. Creamy and lots of vanilla flavor.

  115. #
    Ellie — July 26, 2021 at 7:13 pm

    Soooo creamy and delicious!

  116. #
    Angelina Taylor — July 27, 2021 at 5:22 am

    I made the chocolate chip cookie dough Ice cream!! BEST cookie dough ice cream !! The malted milk makes it so good. The ice cream is smoot and hits all the flavor spots !!

    • #
      Emily — July 27, 2021 at 11:51 am

      Wonderful! So happy you enjoyed your ice cream, Angelina!

  117. #
    Kimberly Yeaw — July 27, 2021 at 6:27 am

    I love this recipe. I have made it three times this month in classic vanilla, mocha chip, and chocolate. My family loved them all.

    • #
      Emily — July 27, 2021 at 11:35 am

      So amazing to hear, Kimberly! Your flavors sound absolutely delicious, happy you’re enjoying this recipe!

  118. #
    Katelyn Willebrandt — July 27, 2021 at 11:48 am

    Amazing recipe, especially with roasted strawberries!

  119. #
    BRIANNA NEWSOM — July 27, 2021 at 11:49 am

    Omgsh this is my absolute favorite ice cream by far! I will never be buying store bought again. So easy to make! Please make ASAP if you haven’t already

  120. #
    Shanna Morrill — July 27, 2021 at 4:38 pm

    This was so much easier than I expected and it was so good!!

    • #
      Emily — July 28, 2021 at 9:26 am

      Hooray!!

  121. #
    Lees73 — July 27, 2021 at 10:21 pm

    All I can say is yum yum yum. I don’t have an ice cream maker so I used the food processor option turned out awesome…. I recommend everyone try this…

    • #
      Emily — July 28, 2021 at 9:25 am

      Wonderful! So happy you enjoyed your ice cream!

  122. #
    Bonnie Cabrera — July 28, 2021 at 3:02 pm

    I made a strawberry cheesecake ice cream and it was easy and fun to make. It tasted really good and was perfect to have on a hot summer day.

    • #
      Emily — July 29, 2021 at 9:31 am

      Delicious! So glad you enjoyed it, Bonnie!

  123. #
    Melissa Cook — July 28, 2021 at 5:16 pm

    Such amazingly creamy ice cream! I made two versions- the French Vanilla and the Chocolate Hazelnut. I made both of these using the no machine method. I never would have thought to use an stick blender. That tip completely changed my ice cream making game. I have made ice cream before not using a machine, and would hand whisk the ice cream. It would inevitably form crystals and be a little grainy. This time the ice cream was so creamy and smooth. The flavors of both were amazing! A word to the wise – if you use heritage eggs be prepared for your vanilla ice cream to look more like butter than ice cream! I will be making more ice cream in the future for sure!

    • #
      Emily — July 29, 2021 at 9:34 am

      Wonderful, Melissa! So happy our tips helped to perfect your ice cream, thanks for letting us know!

  124. #
    Carla — July 28, 2021 at 5:57 pm

    My sons favourite ice cream flavour at the moment is vanilla so we kept to the recipe. Seeing as I bought an ice cream maker last month Im excited to try so many different variations. While a little time consuming you can’t beat the taste of home made ice cream and so far all of Tessa’s recipes have been incredible!

    • #
      Emily — July 29, 2021 at 9:36 am

      Glad to hear everyone enjoyed it, Carla! Thanks for the positive feedback!

  125. #
    Sarah — July 28, 2021 at 6:03 pm

    Live this ice cream recipe! So creamy and delicious!

  126. #
    Courtney Turner — July 29, 2021 at 10:03 am

    This ice cream recipe was so simple and turned out great- even without an ice cream machine. I would definitely recommend!

    • #
      Emily — July 30, 2021 at 9:59 am

      Glad to hear it, Courtney!

  127. #
    Olivia Ivey — July 29, 2021 at 11:59 am

    Loved the initial step by step directions but had a little trouble following the steps involving use of the ice cream maker. I couldn’t get the video to load on my phone but I’m sure that would have cleared up my confusion. Regardless, I ended up with delicious cookies & cream ice cream!

  128. #
    Angie — July 29, 2021 at 3:40 pm

    Tasty ice cream! Can’t wait to make more!

  129. #
    Hannan — July 29, 2021 at 8:27 pm

    Love it!!! Easy and tastes better than store bought ice cream

  130. #
    Hannan — July 29, 2021 at 8:30 pm

    Love it! Tastes better than store bought ice cream

  131. #
    Victoria C — July 30, 2021 at 11:55 am

    Gee wilakins lady, this is some seriously utterly tremendously stupendous ice cream! Plus easy enough for my busy self to make in time pressure too, AND chocolatey enough to satisfy me, both of which are saying something. And the fudge swirl is a stroke of genius. In conclusion, top notch mate.

    • #
      Emily — July 30, 2021 at 2:59 pm

      Such a compliment, Victoria! So glad you enjoyed your ice cream! I’ll be sure to pass your kind feedback along to Tessa, thank you!

  132. #
    Denise — July 30, 2021 at 4:01 pm

    I’ve made vanilla ice cream before but never used whole milk. This recipe came out perfect. I added a couple tablespoons of vodka toward the end of mixing and I had smooth creamy vanilla ice cream. Great recipe and easy to follow directions.

  133. #
    Jen — July 30, 2021 at 4:10 pm

    So quick and easy!! I’ll never buy store bought again!!

  134. #
    Jeff B — July 30, 2021 at 10:19 pm

    Delicious

  135. #
    Nicole — July 31, 2021 at 4:34 am

    I used one of the other methods to make this (blender), and it was so easy! My ice cream was delicious, and I’ll be making more!

  136. #
    Erica Holm — July 31, 2021 at 11:08 am

    I had never made custard based ice cream before because it seemed too difficult. This recipe makes it super easy! It still has a few more steps than other non-custard ice cream recipes, but it’s totally worth it! So creamy!

  137. #
    amelia — July 31, 2021 at 11:12 am

    so delicious!!

  138. #
    Rhiannon Ragland — July 31, 2021 at 12:46 pm

    This was such a fun recipe for this month! I look forward to making more homemade ice cream in the future!

  139. #
    Alisha — July 31, 2021 at 2:32 pm

    Creamy, rich, and absolutely delicious!

  140. #
    Tess K — July 31, 2021 at 3:16 pm

    Absolute hit! Turned out great even without an ice cream maker.

  141. #
    Kayleigh — July 31, 2021 at 4:13 pm

    I’ve never made ice cream before, but it turned out great!

  142. #
    Ashley — July 31, 2021 at 5:50 pm

    This is so delicious! We are eating it now. We don’t have an ice cream maker but used the blender method (following your instructions). It really turned out great! So creamy and smooth and rich! We added softened cookie butter (after the custard had cooled) and then chocolate chips (when we were “churning” in the blender). Thanks for another great one!

    • #
      Emily — August 2, 2021 at 4:38 pm

      Cookie butter and chocolate chip ice cream sounds DIVINE! So happy you loved this recipe, Ashley!

  143. #
    Jessica — July 31, 2021 at 7:03 pm

    Love this base recipe for the ice cream. It is wonderful.

  144. #
    Kim Sysa — July 31, 2021 at 7:30 pm

    I made the death by chocolate ice cream for the challenge. We’ll have it with Sunday dinner tomorrow. If it tastes anywhere as good as it did when I licked the spoon after making it; it will be amazing.

  145. #
    Megan — July 31, 2021 at 7:44 pm

    Great recipe! A little time consuming but well worth it!!

  146. #
    Mae — July 31, 2021 at 10:36 pm

    My niece loves her boba milk tea. So with her birthday coming up, why not make an ice cream version out of it. I did the no churn 2 ingredient version. Not was it super easy, but came out super creamy and good. I can’t wait to try other flavors.

  147. #
    Grace Martinez — July 31, 2021 at 10:55 pm

    Super creamy, the best ice cream recipe I have found by far.

  148. #
    Jodi Christensen — July 31, 2021 at 11:19 pm

    YUM.

  149. #
    Mariah Cooper — July 31, 2021 at 11:33 pm

    This ice cream was delicious and so easy! It was my first time making homemade ice cream, so I wasn’t sure how it would go but I had nothing to worry about! I made strawberry chocolate chip using the directions for the raspberry flavor and mixing in chocolate chips at the end. I didn’t have an ice cream maker but the food processor worked like a charm! Thanks for making this recipe and delicious and accessible!

  150. #
    Mariah Cooper — July 31, 2021 at 11:43 pm

    This recipe was so good! I’ve never made ice cream before but I had nothing to worry about! Super easy and straightforward. I made strawberry chocolate chip! I used the food processor method and loved it. Thanks for masking a delicious and accessible recipe!

    • #
      Emily — August 2, 2021 at 4:38 pm

      Strawberry chocolate chip sounds amazing! So glad you tried our recipe, thanks for the comment!

  151. #
    Sabine — July 31, 2021 at 11:47 pm

    We followed the food processor direction and my son had so much fun Super simple! We made the plain vanilla for reference and now he’s eager to experiment and we’ll make pb with pb chips and mini Reese’s and Reese’s pieces You can tell he’s loving it.

    • #
      Emily — August 2, 2021 at 4:08 pm

      Amazing!! So happy he’s enjoying making ice cream 🙂 Definitely love the additions of peanut butter and chocolate, yum!

  152. #
    Roberta Guglielmi — August 4, 2021 at 5:19 pm

    Omg!! These are amazing!!❤

  153. #
    Donnadalewis — August 12, 2021 at 11:42 am

    Well, she’s done it again. I used Tessa’s recipe for French Vanilla ice cream to make mint chocolate chip and it is amazing. You just can’t go wrong following her recipes! I also made her peanut butter ice cream. Divine!

    • #
      Emily — August 13, 2021 at 10:36 am

      So happy you enjoyed this recipe, Donna! Love your flavor choices, yum! Thanks for letting us know 🙂

  154. #
    Ellie — August 20, 2021 at 6:11 pm

    Delicious and perfect… especially when adding Reese’s chips!