Making homemade vanilla ice cream is a delicious and rewarding treat! Here’s a simple, creamy, no-churn recipe (no ice cream maker needed) and a classic custard-based version (for extra richness).
🍦 No-Churn Vanilla Ice Cream (Easy!)
Ingredients:
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2 cups heavy whipping cream (cold)
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1 (14 oz) can sweetened condensed milk
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2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
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Pinch of salt
Instructions:
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Whip the cream – In a large bowl, beat the cold heavy cream until stiff peaks form.
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Mix in condensed milk – Gently fold in the sweetened condensed milk, vanilla, and salt.
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Freeze – Pour into a loaf pan or airtight container, cover, and freeze for at least 6 hours (overnight is best).
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Serve! – Scoop and enjoy.
Tip: Add mix-ins like chocolate chips, crushed cookies, or caramel swirls before freezing!
🍨 Classic Custard Vanilla Ice Cream (Egg-Based)
Ingredients:
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2 cups heavy cream
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1 cup whole milk
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¾ cup granulated sugar
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4 egg yolks
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1 tbsp vanilla extract (or 1 vanilla bean)
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Pinch of salt
Instructions:
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Heat cream & milk – In a saucepan, warm the cream, milk, and half the sugar until steaming (not boiling).
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Temper eggs – Whisk egg yolks with remaining sugar. Slowly pour in the hot cream while whisking.
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Cook custard – Return mixture to low heat, stirring constantly until it thickens (coats the back of a spoon, ~170°F).
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Chill & churn – Strain, mix in vanilla, and refrigerate 4+ hours. Then churn in an ice cream maker.
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Freeze firm – Transfer to a container and freeze 2-4 hours before serving.
Tip: For extra creaminess, add 1 tbsp vodka or bourbon (lowers freezing point).
Why This Works
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No-churn relies on whipped cream + condensed milk for a smooth texture.
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Custard-based is richer due to the egg yolks.
Let me know if you’d like variations (chocolate, fruit swirl, etc.)—happy churning! 😊🍨