Homemade Ice Cream
This homemade ice cream delivers rich vanilla flavor, a smooth creamy texture, and simple steps anyone can follow.
Ingredients
Ice Cream Base
- 1 cup heavy cream for heating
- ¾ cup heavy cream added after heating
- 1 ¼ cup whole milk
- ¾ cup granulated sugar
- ⅛ teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split lengthwise
Instructions
- Pour 1 cup of the heavy cream into a saucepan. Add the sugar and sea salt. If using a vanilla bean, scrape in the seeds and add the pod.
- Place the saucepan over medium heat. Stir often until the sugar fully dissolves and the mixture is warm. Do not let it boil.
- Remove from the heat. Add the remaining heavy cream and the whole milk. If using vanilla extract, stir it in now. Whisk until smooth.
- Transfer the mixture to a bowl or container. Cover and refrigerate until very cold, at least 4 hours.
- If using a vanilla bean pod, remove and discard it. Whisk the chilled base once more.
- Pour the base into an ice cream maker and churn according to the manufacturer instructions until thick and soft-serve in texture.
- Serve immediately for soft ice cream, or transfer to an airtight container and freeze until firm enough to scoop.
- No machine method: Pour the chilled base into a shallow freezer-safe pan. Freeze for 30 minutes, then stir well. Repeat every 30 minutes for about 3 hours until thick and creamy, then freeze until firm.
Notes
For the smoothest texture, chill the base, tools, and storage container before starting. Press plastic wrap directly on the surface before sealing to reduce ice crystals. Add mix-ins such as cookies, berries, chocolate chips, nuts, or caramel after churning. Let frozen ice cream rest a few minutes at room temperature before scooping.
Nutrition Facts Per Serving
| Nutrient | Amount |
| Calories | 373 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 27 g |
| Saturated Fat | 17 g |
| Cholesterol | 100 mg |
| Sodium | 97 mg |
| Potassium | 119 mg |
| Sugar | 28 g |
| Vitamin A | 1103 IU |
| Vitamin C | 1 mg |
| Calcium | 103 mg |