Here’s a detailed recipe for homemade creamy ice cream along with an FAQ section to help you get the smoothest, richest results every time.

🍨 Homemade Creamy Ice Cream Recipe

Ingredients (Base Custard Method – most creamy)

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• ¾ cup (150 g) granulated sugar
• 1 tbsp vanilla extract (or 1 vanilla bean, split & scraped)
• 4 large egg yolks
• Pinch of salt

Instructions

1. Heat the dairy:
   In a medium saucepan, combine heavy cream, milk, half the sugar, and salt. Heat over medium until steaming but not boiling.
2. Temper the yolks:
   In a bowl, whisk egg yolks with the remaining sugar until pale and creamy. Slowly pour in a ladle of hot milk mixture while whisking (to prevent scrambling).
3. Cook custard:
   Pour yolk mixture back into the saucepan. Cook on low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil.
4. Flavor & chill:
   Remove from heat, stir in vanilla, then strain through a fine sieve into a clean bowl. Cover with plastic wrap (touching surface to avoid skin). Chill in fridge at least 4 hours or overnight.
5. Churn:
   Pour custard into an ice cream maker and churn according to manufacturer’s instructions (usually 20–30 minutes).
6. Freeze to firm:
   Transfer churned ice cream to a lidded container. Freeze 4–6 hours until scoopable.

🍦 Optional Flavor Variations

• Chocolate: Stir in ¾ cup melted dark chocolate into the hot custard before chilling.
• Strawberry: Blend 1½ cups puréed fresh strawberries into custard after chilling.
• Cookies & Cream: Add 1 cup crushed Oreos in the last 5 minutes of churning.
• Coffee: Add 2 tbsp instant espresso powder to the warm milk.

❓ Homemade Ice Cream FAQs

Q1: How do I make it creamier and less icy?

• Use more cream than milk (fat prevents ice crystals).
• Chill custard thoroughly before churning.
• Don’t skimp on sugar—it also helps reduce iciness.
• Adding 1 tbsp vodka or corn syrup can improve smoothness.

Q2: Can I make this without an ice cream maker?
Yes! After chilling custard:

1. Pour into a shallow dish, freeze 45 min.
2. Stir with a fork or hand mixer.
3. Repeat stirring every 30 min for 3–4 hours until creamy.

Q3: Why does my ice cream turn hard like a block?

• Too little fat/sugar = more ice crystals.
• Over-freezing without mixing.
• Store in airtight container with parchment or plastic wrap pressed on top.

Q4: How long does homemade ice cream last?
Best within 1–2 weeks. It’s safe longer but texture declines.

Q5: Can I use alternatives (dairy-free or sugar-free)?

• Dairy-free: Use full-fat coconut milk + cashew cream for body.
• Sugar-free: Use erythritol/monk fruit blend (note: texture may be less creamy).

Q6: How can I swirl sauces (like caramel or fudge)?
After churning, layer ice cream and sauce in container, then lightly swirl with a knife.

Q7: Why use egg yolks?
They thicken custard, add richness, and emulsify fat + water for creaminess.

👉 Do you want me to also give you a quick no-cook (Philadelphia style) ice cream recipe for when you don’t want to fuss with egg yolks and custard, or do you prefer sticking to the custard-based (French style) one?