Tessa's Recipe Rundown
Taste: Loaded with vanilla flavor – and totally customizable, so you can make whatever flavor your heart desires!
Texture: Rich, creamy, silky, and velvety.
Ease: So much easier than you might think, and each main step can be done ahead of time.
Why You’ll Love This Recipe: Better than any store-bought ice cream!
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There is nothing quite like the creamy indulgence of homemade ice cream.
The rich, silky-smooth texture and incredible flavor of homemade ice cream is so much better than anything storebought.
I LOVE ice cream – and I’m kind of an expert on the topic. I wrote a whole cookbook on ice cream sandwiches!
Below, I’ll walk you through the simple steps for making your own ice cream right at home. I’ve even listed out 10 delicious flavor variations!
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 the ice bath. Set aside.
2. Begin the Custard Base
In a medium saucepan, combine the milk, cream, 1/2 cup of sugar, salt, vanilla seeds, and vanilla bean. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
3. Temper the 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 registering around 175°F on an instant-read thermometer, about 5 to 7 minutes.
- Be careful not to boil the mixture to avoid 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 inside an airtight container.
- Cover the ice cream surface with plastic wrap pressed against the surface before placing the lid on.
- Freeze until the ice cream is firm and the flavor is ripened, at least 2 hours.
Sprinkle of Science
Tips for How to Make Homemade Ice Cream
What is the Difference Between French vs. Philadelphia-Style Ice Cream?
French-style ice cream:
- Custard based.
- Ice cream 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:
- 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.
What Does Churning Mean? How to Churn French-Style Custard Ice Cream
Churning ice cream is simply the process of incorporating air into the custard while it’s being frozen. Ice Cream machines make easy work of this. Simply chill the cooked mixture, then the machine does the rest of the work!
You’ll notice some brands of ice cream contain much more air than others. Some cheaper manufacturers intentionally ‘overchurn’ to yield more – with a less satisfying outcome.
The wonderful thing about making homemade ice cream is you get to decide how much air you want to incorporate!
How to Make Ice Cream Without a Machine
No ice cream maker? No problem! Check out my article with 4 methods for How to Make Ice Cream Without a Machine (I’d recommend the food processor method for this recipe!).
Homemade Ice Cream Flavor Variations
- Chocolate Ice Cream: I have a delicious Chocolate Ice Cream 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 Oreo cookies (filling intact; 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 or chopped Andes mints.
- 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 cocoa powder, preferably Dutch-processed, 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.
Check out all the answers to your FAQ just under the recipe!
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Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup (150 grams) granulated sugar, divided
- 1/4 teaspoon fine sea salt
- 1 vanilla bean, split in half lengthwise and seeded
- 4 large egg yolks
Instructions
Prepare the 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.
Begin the custard base:
- 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:
- 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:
- 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:
- 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:
- 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.
- 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.
Photos by Ashley McLaughlin.
Homemade Ice Cream FAQs
If you accidentally heat your custard over too high a temperature or cook for too long, there is one option to salvage it:
1. While it’s still warm, blend the mixture with an immersion blender or carefully ladle it into a standard blender (don’t fill more than half full).
2. Blend until smooth.
3. Once smooth, strain into the ice bath as described in the recipe.
The Cuisinart ICE-21 1.5 Quart Machine is my favorite Ice Cream Maker. I’ve had mine for over 10 years and used it to test all the recipes in my ice cream sandwich cookbook.
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 How to Use an Ice Cream Maker here for more tips.
I recommend using a whole vanilla bean pod. In the recipe, 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 thing is vanilla bean paste so you still get those flecks of vanilla seeds. I recommend using about 2 teaspoons.
If you’re flavoring your ice cream with another bold flavor (like many of the customization ideas listed above the recipe) feel free to simply use vanilla extract. This is an easier and more economical option since the other ingredient will likely overpower the vanilla flavor anyway.
Allow the ice cream to soften by placing it in the fridge for 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.
If you have issues with ice cream hardening, try adding up to 3 tablespoons of alcohol during the last few minutes of churning. This helps since alcohol doesn’t freeze.
Vodka works well for vanilla ice cream, and 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.
Also, correct storage is important in keeping your ice cream smooth and creamy. See just below for tips on storage.
Once the ice cream is churned, place it in an airtight container (I love this 1-quart ice cream tub or this 1.5-quart ice cream tub), pressing plastic wrap against the surface to avoid ice crystals forming.
For best results, freeze until firm, at least 2 hours. The longer you freeze, the more time the flavors will have to ripen.
Everyone who had some loved it. Was to much chocolate for me.
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
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.
Hooray!! So excited you tried making homemade ice cream and loved it! Thanks for joining this month’s baking challenge!
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.
Sounds like your ice cream turned out perfectly! So happy you loved it!
Perfect! Works every single time!
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!).
So glad to hear that, Jessica! Thanks for the comment!
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.
That ice cream is heavenly! So glad you enjoyed it, Cynthia!
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!
So happy to hear that, Madeline! Thank you so much for the positive feedback!
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!
Strawberry ice cream is perfect for summer! So happy you enjoyed it, Alexa 🙂
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!
So glad to hear that, Vatissa! Thank you so much for the positive feedback!
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?
You’re amazing, Diane! You definitely win for most ice cream made this month! So happy you’ve been enjoying this recipe! 🙂
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!
Perfect! So happy you enjoyed your ice cream, Marguerite! Thanks for joining this month’s baking challenge 🙂