There’s something magical about old-fashioned homemade vanilla ice cream — the kind that’s rich, custardy, and full of real vanilla flavor. Unlike store-bought versions loaded with artificial ingredients, this recipe gives you pure nostalgia in every scoop.
Whether you have an ice cream maker or not, this guide will teach you exactly how to make the classic vanilla ice cream your grandma used to make — with just a few simple ingredients.
How to Make Vanilla Ice Cream at Home
Description
There’s something magical about old-fashioned homemade vanilla ice cream — the kind that’s rich, custardy, and full of real vanilla flavor. Unlike store-bought versions loaded with artificial ingredients, this recipe gives you pure nostalgia in every scoop.
Whether you have an ice cream maker or not, this guide will teach you exactly how to make the classic vanilla ice cream your grandma used to make — with just a few simple ingredients.
Ingredients
Instructions
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Step-by-Step Instructions (Ice Cream Maker Method)
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Heat the milk mixture
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In a saucepan, combine milk + half of the cream + sugar + salt over medium heat, stirring until sugar dissolves. Do not boil.
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Whisk the egg yolks
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In a bowl, whisk yolks. Gradually pour in some hot milk mixture slowly while whisking to temper (prevents scrambling).
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Cook the custard
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Pour yolk mixture back into the pot. Stir constantly on low heat until it thickens slightly and coats the back of a spoon.
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Add vanilla & remaining cream
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Remove from heat. Stir in vanilla extract and the remaining cream.
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Chill completely
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Cover and refrigerate for at least 4 hours or overnight — this step makes it more flavorful.
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Churn & freeze
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Pour into an ice cream maker and churn according to instructions (usually 20–25 mins). Transfer to a container and freeze for at least 2 hours before serving.
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Note
Use real vanilla extract or vanilla bean — skip imitation!
Chill your mixture completely for a smoother texture.
Store in airtight container to prevent freezer burn.
Let it sit for 5 minutes before scooping — homemade ice cream is firmer than store-bought
