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.

recipe and image of homemade vanilla ice cream by Lacey Stevens-Baier, personal chef of Sweet Pea Chef and food blog a sweet pea chef

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.

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.  It’s basic, but it’s good…kinda like the South.

I hope you all had a fabulous holiday weekend!

Homemade Vanilla Ice Cream

2 large pasteurized eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk (I use whole milk)
2 tsp. pure vanilla extract

Directions

Whisk the eggs in a mixing bowl until light and fluffy, approximately 1-2 minutes.  Whisk in sugar, just a little at a time, until all the sugar is added.

Once all sugar is added, whisk for about 1 minute longer. Add the cream, milk and vanilla and stir to blend.  Careful not to whisk at this time, as that will create bubbles and the resulting ice cream will not be as rich and dense.

Transfer mixture to ice cream maker.  Follow according to your ice cream maker’s instructions.  Freeze for at least 3-4 hours prior to serving.

Enjoy!

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

39 comments… add one

  1. Thao Tran August 21, 2010, 2:40 pm

    Thanks so much! I made this with my niece today and it was super easy.

    Reply
    1. lacey - a sweet pea chef August 21, 2010, 9:11 pm

      Thao, woohoo! Isn’t just the easiest recipe ever? So glad you liked it. I make it ALL the time! :) Thanks for your comment.

      Reply
  2. Summer Mom of Two September 28, 2010, 4:44 am

    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!

    Reply
    1. lacey - a sweet pea chef September 28, 2010, 7:21 am

      Awww, that’s so sweet! What a neat thing to do with your daughter’s Brownie troop. I hope they enjoy the demonstration and you all like the ice cream!

      Take care!

      Reply
  3. emily April 11, 2011, 12:08 pm

    WHAT DO I DO IF I DON’T HAVE AN ICE CREAM MAKER? D:

    Reply
  4. Angelica April 19, 2011, 11:54 pm

    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.

    Reply
    1. lacey - a sweet pea chef April 21, 2011, 11:15 pm

      Haha — always a pleasure to be included in the same category with a KitchenAid mixer :) Glad you enjoyed the vanilla recipe!

      Reply
  5. Darla Weller June 1, 2011, 3:35 pm

    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

    Reply
    1. lacey - a sweet pea chef June 3, 2011, 12:45 pm

      Hmmm….I believe I have a 1 1/2 quart maker, so I bet you could double the recipe and be fine. I’d love to know if you do and how it turns out.

      Reply
  6. Brandi June 4, 2011, 2:11 pm

    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!

    Reply
    1. lacey - a sweet pea chef June 4, 2011, 2:19 pm

      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.

      Reply
  7. Angel Morales June 16, 2011, 11:22 pm

    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

    Reply
  8. Linda Wilson June 22, 2011, 4:19 pm

    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

    Reply
    1. lacey - a sweet pea chef June 23, 2011, 3:43 pm

      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!

      Reply
  9. Shyanne June 28, 2011, 2:53 pm

    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.

    Reply
    1. lacey - a sweet pea chef June 29, 2011, 3:46 pm

      Oh my gosh, Shyanne, you just made my week! Thank you SO much for your support — how neat! :) Chicken parmesan and garlic bread sounds like a good choice to me! ;)

      Reply
  10. Karen June 29, 2011, 4:24 pm

    My ice cream freezer is 4qt. Will this mixture make the four qt? or do I need do double???

    Reply
    1. lacey - a sweet pea chef June 30, 2011, 1:56 pm

      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!

      Reply
  11. Alyson Schacherer August 7, 2011, 2:12 pm

    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!

    Reply
    1. lacey - a sweet pea chef August 9, 2011, 1:00 pm

      Hey Alyson! I’m so glad you enjoyed the ice cream recipe. Thanks for sharing your variation — just wondering if you tasted the vodka in the final ice cream (for future reference)?

      Reply
      1. Alyson Schacherer August 12, 2011, 7:30 pm

        Hi Lacey,

        Enjoy doesn’t quite do my experience with this ice cream justice;)

        I don’t taste the vodka at all, but if one was worried probably 1 T would work just as well.

        Thanks again!
        Alyson

        Reply
          1. Alyson Schacherer August 18, 2011, 8:44 pm

            As a follow up, I did try it with 1 t and the ice cream was a tad icy around the edges. With 2 t this doesn’t happen at all.

            Lacey, you’ve got me all excited about no cook ice cream recipes!

          2. lacey - a sweet pea chef August 19, 2011, 9:49 am

            Alyson, you’re so helpful with your “research”! Thanks so much for sharing :)

          3. Alyson Schacherer May 13, 2012, 9:19 pm

            Hi Lacey,

            Just wanted to share that I made your FABULOUS recipe with coconut milk (in lieu of the milk and cream) this evening and it’s delicious!

            I was nervous about messing with a very good thing, but the risk paid off:)

            Thanks again,
            Alyson

  12. SherriU September 30, 2011, 3:30 pm

    Just tried this and it is fantastic!!

    Thanks a bunch!
    Sherri

    Reply
  13. Millie Rose Coker January 7, 2012, 5:40 pm

    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.

    Reply
    1. lacey - a sweet pea chef January 9, 2012, 2:06 pm

      Hi Millie! Pasteurized eggs are special eggs you can purchase that have already been pasteurized. Often, they are marked with a red P or some other type of stamp to let you know.

      Reply
  14. Jessica January 13, 2012, 3:31 pm

    Super delicious ice cream! I just realized I didn’t use pasteurized eggs though.

    Reply
  15. Jennifer July 9, 2012, 11:24 pm

    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!

    Reply
  16. gayle July 7, 2013, 9:12 am

    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)
    Smiles,
    Gayle

    Reply

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