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Homemade Vanilla Ice Cream – Churned to Perfection

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Introduction: Few desserts can rival the timeless appeal of a scoop of creamy, homemade vanilla ice cream. Whether it’s a sunny summer day or a cozy winter evening by the fireplace, this classic treat never goes out of style. Today, we’re diving into the art of crafting homemade vanilla ice cream, taking it beyond the ordinary and churning it to perfection. With its rich, velvety texture and pure, aromatic vanilla flavor, this ice cream recipe is bound to become a family favorite. Let’s embark on this culinary journey together.

Historical Context: The origins of ice cream date back centuries, with the first known recipes appearing in ancient Persia. By the time it reached Europe in the 16th century, it had become a favorite treat among nobility. Vanilla, on the other hand, hails from Mexico, where it was cultivated by the indigenous Totonac people long before it became a global sensation. The fusion of these two culinary marvels resulted in the creation of vanilla ice cream, a dessert that continues to captivate taste buds around the world.


1. Prepare the Base

  • In a medium saucepan, combine the heavy cream and whole milk. If you’re using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk mixture.
  • Heat the mixture over medium heat, stirring occasionally until it begins to simmer. Do not let it boil. Remove from heat.

2. Whisk the Sugar and Egg Yolks

  • In a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

3. Temper the Eggs

  • Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to avoid curdling. This process, known as tempering, ensures that the eggs blend smoothly into the base.

4. Return to Heat

  • Pour the combined mixture back into the saucepan and return it to the stove over low heat. Stir continuously until the mixture thickens and coats the back of a spoon. This usually takes about 5-7 minutes. Remove from heat.

5. Add Vanilla Flavor

  • If you didn’t use a vanilla bean, stir in the pure vanilla extract for that unmistakable vanilla flavor.

6. Strain the Mixture

  • Strain the ice cream base through a fine-mesh strainer into a clean mixing bowl. This step ensures a smooth, silky texture by removing any cooked egg bits or vanilla bean remnants.

7. Chill the Base

  • Cover the bowl with plastic wrap, making sure it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2-4 hours, or until the base is thoroughly chilled.

8. Churn the Ice Cream

  • Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Typically, this takes about 20-25 minutes until the ice cream reaches a soft-serve consistency.

9. Freeze for Optimal Texture

  • Transfer the churned ice cream into a freezer-safe container, smoothing the top. Place a piece of parchment paper directly on the surface to prevent ice crystals from forming.
  • Seal the container with a lid and freeze for an additional 2-4 hours, or until the ice cream hardens to your desired consistency.

10. Serve and Enjoy!

  • Scoop the homemade vanilla ice cream into bowls or cones, and savor each creamy, luscious bite. It’s delightful on its own or as the perfect accompaniment to your favorite desserts.


prep time
20 minutes
cooking time
Time: 0 minutes
total time
me: 4-6 hours


  • A medium saucepan

  • Whisk

  • Mixing bowls

  • Fine-mesh strainer

  • Ice cream maker

  • Freezer-safe container with a lid


  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup granulated sugar

  • 1 tablespoon pure vanilla extract

  • 1 vanilla bean (optional, for extra flavor)

  • 6 large egg yolks


Prepare the base.
Whisk sugar and yolks.
Temper the eggs.
Chill the base.
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