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. #
    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!!

  2. #
    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

  3. #
    Katelyn Willebrandt — July 27, 2021 at 11:48 am

    Amazing recipe, especially with roasted strawberries!

  4. #
    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!

  5. #
    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!

  6. #
    Ellie — July 26, 2021 at 7:13 pm

    Soooo creamy and delicious!

  7. #
    Yajaira Simmons — July 26, 2021 at 1:10 pm

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

  8. #
    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!

  9. #
    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!

  10. #
    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!

  11. #
    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!

  12. #
    Sarah Montgomery — July 25, 2021 at 7:15 pm

    Yummy!!!

  13. #
    brian turnbull — July 25, 2021 at 2:08 pm

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

  14. #
    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

  15. #
    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!

  16. #
    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!

  17. #
    Linda Kaziniece — July 25, 2021 at 3:53 am

    Perfect! Works every single time!

  18. #
    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!

  19. #
    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!

  20. #
    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!

  21. #
    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 🙂

  22. #
    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!

  23. #
    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! 🙂

  24. #
    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 🙂

  25. #
    Fithria — July 22, 2021 at 6:12 am

    Smooth and creamy ice creamy

  26. #
    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!

  27. #
    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!

  28. #
    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!

  29. #
    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! 🙂

  30. #
    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!

  31. #
    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!

  32. #
    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!

  33. #
    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 🙂

  34. #
    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!

  35. #
    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 🙂

  36. #
    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 🙂

  37. #
    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.

  38. #
    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!

  39. #
    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.

  40. #
    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 🙂

  41. #
    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! 🙂

  42. #
    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?!

  43. #
    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!!

  44. #
    Stephanie SMITLEY — July 18, 2021 at 7:06 pm

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

  45. #
    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!

  46. #
    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 🙂

  47. #
    Taylor — July 18, 2021 at 1:06 pm

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

  48. #
    Marianne — July 18, 2021 at 11:56 am

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

  49. #
    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

  50. #
    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!

  51. #
    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!

  52. #
    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:)

  53. #
    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.

  54. #
    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

  55. #
    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??

  56. #
    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!

  57. #
    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!! 🙂

  58. #
    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! 🙂

  59. #
    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!

  60. #
    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!

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