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Homemade Vanilla Ice Cream

This homemade vanilla ice cream is made by blending cream, sugar, and vanilla extract, then freezing the mixture while stirring periodically to achieve a smooth, creamy texture. The final product is a soft, luscious scoopable ice cream with a light, velvety appearance. It can be customized with mix-ins or served plain for a classic dessert.
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Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method

Ingredients
  

  • Heavy cream 2 cups: Provides the rich, creamy base for the ice cream.
  • Whole milk 1 cup: Adds smoothness and lightness to the texture.
  • Granulated sugar 3/4 cup: Sweetens the ice cream perfectly without being overwhelming.
  • Vanilla extract 1 tablespoon: Adds the aromatic flavor that defines vanilla ice cream.
  • Salt a pinch: Enhances all the flavors and balances the sweetness.

Equipment

  • Mixing bowl
  • Whisk
  • Freezer-safe container
  • Electric mixer (optional)
  • Ice cream scoop

Method
 

  1. In a mixing bowl, combine the heavy cream, whole milk, sugar, and vanilla extract.
  2. Whisk the mixture until the sugar is fully dissolved and the mixture feels smooth.
  3. If you have an electric mixer, you can use it to speed up the process, but whisking by hand works too.
  4. Pour the mixture into a freezer-safe container.
  5. Cover with a lid or plastic wrap and freeze for 3-4 hours.
  6. After the initial freeze, take the mixture out and stir vigorously with a spoon or whisk to break up any ice crystals.
  7. Return the container to the freezer for another 4-5 hours or until fully set.
  8. If you want to add mix-ins, stir them in after the ice cream has frozen to a soft-serve consistency, then return to the freezer.
  9. When the ice cream is firm and scoopable, it’s ready to serve.