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Vanilla Ice Cream Recipe

Updated on April 12, 2012
4 stars from 2 ratings of Vanilla Ice Cream

I love ice cream and I really like a good vanilla ice cream. Most people think it’s a boring flavor and would rather have chocolate or strawberry. But if you really have a rich vanilla flavor in your ice cream, the taste of vanilla is unforgettable. I use a vanilla bean for this recipe and add a little vanilla extract just to make it richer in vanilla flavor. You can put the used pod husk in a container of sugar and the sugar will absorb the vanilla flavor and you’ll get vanilla sugar; and the next time you make this ice cream you can use the vanilla sugar instead of plain white sugar.

Vanilla flavoring:

1 vanilla bean pod

¼ cup of heavy whipping cream

¼ cup of white sugar

1 teaspoon of pure vanilla extract (for extra vanilla flavor—optional)

1. Spilt the pod down the middle and scrap out the vanilla and mix it with the cream, sugar and vanilla extract together and chill in fridge while you make the custard:


1 cup of heavy whipping cream

¾ cup of white sugar

1/8 teaspoon of salt

6 egg yolks, whisked

2 cups of heavy cream (for after custard is made)

1. In a medium saucepan or medium-sized pot over medium/medium high heat, add sugar, salt and cream and cook and stir until sugar is melted and mixture is hot. Temper the yolks into mixture: [when cream mixture is hot, add ¼ to ½ of the mixture slowly to the yolks and whisk until eggs are warm], and then add egg yolk and cream mixture back into the pot and cook over medium/medium high heat while constantly stirring until thick or for about 3-5 minutes. Do not let mixture boil or sit unstirred—this will cook the eggs and separated mixture into dark scrambled eggs and gooey milk syrup! CONSTANTLY STIR AND DON’T LET BOIL/BUBBLE OVER!!!!!

2. Strain custard through a sieve into a bowl and cover with plastic wrap; pressing the plastic onto custard. This must be done to prevent a film from forming on top of the custard which will make the ice cream mixture snot-like. So completely press down onto and cover custard!

3. Chill the custard and the vanilla mixture in the refrigerator for two (2) hours.

4. After chilling time, mix the custard, vanilla mixture and 2 cups of heavy cream together until completely blended.

5. Churn in ice machine according to machine instructions.

6. Serve immediately for soft serve ice cream, or chill in the freezer 12-24 hours for harder ice cream.


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    • Edgar Arkham profile imageAUTHOR

      Edgar Arkham 

      6 years ago from San Jose, CA

      Thank you for reading!

    • Kerry Finnegan profile image

      Kerry Finnegan 

      6 years ago from Charlottesville, Virginia

      Good recipe, I never thought of keeping the custard mixture and vanilla mixture until mixing. I have always cooked the vanilla with the cream then tempered that with the eggs, strain chill and mix. I will try it your way next time. I also like your tip of using the vanilla husk to make vanilla sugar, I have always cooked the husk with cream just to get as much flavor out of it.

    • Edgar Arkham profile imageAUTHOR

      Edgar Arkham 

      6 years ago from San Jose, CA

      Thank you reading!I have tried ice icream without the egg yolk custard but I do like it with it. I looked at yours and they are great! Very heathly and good for people who don't want to hassle with egg tempering. Thanks for sharing yours with me!

    • profile image


      6 years ago

      Nice recipes, but i try to stay away from using eggs in mine. I have a couple homemade Ice Cream recipes on my page that you may find useful to look at.

    • urmilashukla23 profile image


      6 years ago from Rancho Cucamonga,CA, USA

      Great home made ice cream recipe! Thanks for posting it. Voted up!

    • getwellsoon profile image


      6 years ago from US

      I love homemade ice cream!


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