Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Dustin, Jordan and I all visited Bella Vista, Arkansas over the Memorial Day weekend so that Jordan could meet her Grandpa Rollie and her Great Grandma Aggie for the first time.

We all had a wonderful time visiting with family, taking long strolls out in the country and, of course, eating good ‘ole country fried food.  In addition to the delicious fried chicken, okra and Grandpa Rollie’s slow-cooked pork ribs, the vanilla ice cream we had out in Arkansas was amazing.  So, I thought I’d post my own homemade vanilla ice cream recipe.

Homemade Vanilla Ice Cream

After making homemade ice cream, I am always astounded at just how quick and easy it really is to make. This sweet treat calls for just a few ingredients and is quite rich and creamy.  The great thing about this recipe is that you probably already have most, if not all, the ingredients you need.

I hope you all had a fabulous holiday weekend!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Homemade Vanilla Ice Cream
Prep time
Cook time
Total time
This Homemade Vanilla Ice Cream calls for just a few ingredients and is quite rich and creamy.
Recipe type: Easy
Serves: 1 quart
  • 2 cups whipping cream
  • 1 cup milk (I use whole milk)
  • 2 large eggs
  • ¾ cup granulated sugar
  • 2 tsp. pure vanilla extract
  1. Combine the whipping cream and milk in a medium sauce pan and heat over medium-high heat. Allow the milk mixture to almost boil, stirring frequently.
  2. In a medium mixing bowl, combine the eggs and sugar and whisk together vigorously until the mixture becomes a creamy, yellow-ish color, about 4-5 minutes.
  3. Slowly add some of the hot milk mixture to the egg mixture, stirring constantly. Repeat this step, adding very slowly and cautiously (i.e. tempering) the hot liquid into the egg mixture until the egg mixture is heated through and can be slowly added into the pan with the cream mixture. The idea here is to bring the temperature of the eggs up without cooking them so that they can be added to the milk mixture without scrambling.
  4. Once the egg mixture is fully added to the milk mixture, continue to cook on medium-high heat for 8-10 minutes, or until very creamy. You'll know it's ready when you can race a line on the back of a spoon with the liquid and it doesn't run. At this time, remove from heat, add the vanilla extract, and allow to cool.
  5. Transfer mixture to an ice cream maker. Follow according to your ice cream maker's instructions. Freeze for at least 3-4 hours prior to serving.


  1. says

    thank you so much for making the vanilla ice cream. it was simple and not scary to make. You’re wonderful.
    Thanks again, and I will keep this website.. I’m so looking forward to trying new recipes for my son and I. I’m a single parent and he’s a teenager who loves food.(especially since he will try new foods)

  2. Jennifer says

    This recipe is by far the easiest and best tasting EVER! My church family loved it and the best part is it did not freeze hard over night. The leftovers were easy to scoop and even more yummy! Love, love, love, this recipe!

  3. Millie Rose Coker says

    I didn’t see an answer to “How do you know an egg has been pasteurized”. I am curious as I have never heard of pasteurized eggs. And I never use raw eggs in anything because I have had salmonella poisoning and I DO NOT recommend anyone take a chance! It’s very painful and can be fatal.

  4. says

    Thank you for an ice cream recipe that doesn’t require cooking and bringing the ingredients back to room temp before freezing (I get why we do this, but it takes so long)! This is so easy, quick and DELICIOUS!!

    My husband and I agree, it takes us back to the old time machines we had as a kid!

    Note: I used 3 c. evaporated milk in lieu of cream & whole milk (b/c that’s what we always have on hand), turbinado sugar, and added 2 t. vodka to keep it from getting icy freezing. The result was creamy (but not too creamy), scoopable and crazy TASTY!!

    Thank you, Lacey!

    • says

      Hi Karen! Good question. I would imagine it would need to be doubled, but I’m not too sure, as I’ve never used that size. You could always try it and see without doubling first. I hope that helps. I’d love to know how it turns out!

  5. Shyanne says

    Hey Lacey!
    Just wanted to say my family and I Lalalove your website and recipes. We dedicate every friday to your meals and they’re absolutely delightful. :)
    This friday is the Chicken parmesan and garlic bread! Can’t wait.

  6. Linda Wilson says

    How do you know if the eggs have been pasturized?? Could you cook the eggs, sugar, and milk for a little bit to be on the safe sound. I get my eggs fresh from a farmer. Thank you, Linda

    • says

      Hi Linda! Very good question. (By the way, I’m very jealous of your farm-fresh eggs!) Yes, you can make sure the eggs are cooked safely by essentially making a custard before adding the mixture into the ice cream maker. Just be sure to temper the eggs (slowly add the hot milk to the eggs, bit by bit) to avoid scrambling the eggs. Let me know if you have any more questions. Good luck!

  7. says

    Hi L,
    So glad I found your site, it’s wonderful and I love all of the great recipes. I will check out the rest of it and see what other surprises there are. Thanks for this lovely and easy ice cream recipe. -Angel

  8. Brandi says

    Lacy, I’m stuck and I hope you can help. I desperately want to make ice cream. I live in FL for crying out loud and with temps already hitting 99*, I need me some! Problem is I cannot find Whipping Cream for the life of me. Everyone has heavy whipping cream, not just whipping OR heavy. You cannot add sugar to HWC because you end up with an odd frozen whipped cream concoction. Help! and Thanks!

    • says

      Hi Brandi! Yes, it’s in the high 90’s and low 100’s out here in Texas now as well so I completely understand! Well, I would have suggested you use Heavy Whipping Cream. I think I’ve even used that for this recipe before and it wasn’t a problem. I’d say go for it and see how it turns out — I’d love to know how it goes if you do.

  9. Darla Weller says

    I was wondering if this recipe would work for a 4qt electric ice cream machine. I wasnt sure how many qt this recipe made. Thank, Darla

  10. Angelica says

    Thanks Lacey!! I just made this tonight for dessert. Confession: I actually went out and purchased the KitchenAid ice cream maker attachment just to make this recipe.
    I really loved the flavor and consistancy of this recipe. I won’t ever buy ice cream in the store again. thumbs up to you and KitchenAid.

  11. Summer Mom of Two says

    I’m really looking forward to making your homemade ice cream recipe, it looks like it’s going to be just like we used to make as kids growing up in Texas. I can’t wait to show my daughter’s Brownie troop how to make homemade ice cream thanks to the Sweet Pea chef! Many great memories with you and your little one!

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