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

How to Make Ice Cream

Recipe By Tessa Arias
  |  
July 1st, 2021
5 from 141 votes
5 from 141 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 141 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. #
    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!

  2. #
    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!

  3. #
    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!

  4. #
    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!

  5. #
    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 🙂

  6. #
    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!

  7. #
    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!

  8. #
    Caroline McClary — July 11, 2021 at 5:53 pm

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

  9. #
    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!

  10. #
    Luis Ramírez — July 10, 2021 at 8:16 pm
  11. #
    Eduardo Ramírez — July 10, 2021 at 8:13 pm
  12. #
    Guadalupe Ramírez — July 10, 2021 at 8:11 pm

    Love It!!!!!

  13. #
    Karla Ramírez — July 10, 2021 at 7:59 pm

    Love ice cream!!! Delicious!

  14. #
    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!!

  15. #
    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 🙂

  16. #
    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!

  17. #
    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!

  18. #
    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!

  19. #
    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!!

  20. #
    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!

  21. #
    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! 🙂

  22. #
    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!!

  23. #
    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!

  24. #
    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!

  25. #
    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!

  26. #
    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!

  27. #
    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!!

  28. #
    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!!

  29. #
    Bonnie Tesmer — July 5, 2021 at 3:37 pm

    I love this recipe!

  30. #
    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! 🙂

  31. #
    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! 🙂

  32. #
    swarnalakshmi — July 4, 2021 at 10:24 pm

    Perfect one

  33. #
    Swarnalakshmi — July 4, 2021 at 10:23 pm

    Thank you for the recipe

  34. #
    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!

  35. #
    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!

  36. #
    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!

  37. #
    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!

  38. #
    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!

  39. #
    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

  40. #
    Rosi — July 2, 2021 at 8:45 pm

    I havent ice cream maker , can i use mixer?

  41. #
    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 🙂

  42. #
    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!

  43. #
    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

  44. #
    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!

  45. #
    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 ? 😉

  46. #
    Liam — April 14, 2020 at 2:43 am

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

  47. #
    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.

  48. #
    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!

  49. #
    Genny T. — March 17, 2016 at 2:08 pm

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

  50. #
    Katja — June 23, 2015 at 12:03 pm

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

  51. #
    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 🙂

  52. #
    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!

  53. #
    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.”

  54. #
    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.

  55. #
    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!!

  56. #
    Gaby — May 14, 2014 at 4:49 pm

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

  57. #
    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 🙂

  58. #
    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.

  59. #
    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 🙂

  60. #
    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!! 🙂 🙂

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