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.
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!
- 2 cups whipping cream
- 1 cup milk I use whole milk
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 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.
- 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.
- 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.
- 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.
- 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.
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Lita Johnson says
November 8, 2018 at 5:02 amI’ve never been a huge homemade ice cream fan. In the past it was always so watery and not very creamy. Decided to give it one more try and made this for Father’s Day yesterday. Wow! Seriously the best ice cream ever. It was so creamy and had so much flavor. My only complaint is I wish we had more !!
Dustin says
May 14, 2017 at 1:28 pmOldie but a goodie
gayle says
July 7, 2013 at 9:12 amthank 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
Jennifer says
July 9, 2012 at 11:24 pmThis 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!
Jessica says
January 13, 2012 at 3:31 pmSuper delicious ice cream! I just realized I didn’t use pasteurized eggs though.
lacey - a sweet pea chef says
January 16, 2012 at 1:13 pmThanks, Jessica.
Millie Rose Coker says
January 7, 2012 at 5:40 pmI 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.
lacey - a sweet pea chef says
January 9, 2012 at 2:06 pmHi 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.
SherriU says
September 30, 2011 at 3:30 pmJust tried this and it is fantastic!!
Thanks a bunch!
Sherri
lacey - a sweet pea chef says
October 11, 2011 at 9:55 pmYou’re so welcome!
Alyson Schacherer says
August 7, 2011 at 2:12 pmThank 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!
lacey - a sweet pea chef says
August 9, 2011 at 1:00 pmHey 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)?
Alyson Schacherer says
August 12, 2011 at 7:30 pmHi 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
lacey - a sweet pea chef says
August 15, 2011 at 1:28 pmThanks for the info, Alyson! Glad you enjoyed it so much 🙂
Alyson Schacherer says
August 18, 2011 at 8:44 pmAs 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!
lacey - a sweet pea chef says
August 19, 2011 at 9:49 amAlyson, you’re so helpful with your “research”! Thanks so much for sharing 🙂
Alyson Schacherer says
May 13, 2012 at 9:19 pmHi 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
Karen says
June 29, 2011 at 4:24 pmMy ice cream freezer is 4qt. Will this mixture make the four qt? or do I need do double???
lacey - a sweet pea chef says
June 30, 2011 at 1:56 pmHi 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!
Shyanne says
June 28, 2011 at 2:53 pmHey 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.
lacey - a sweet pea chef says
June 29, 2011 at 3:46 pmOh 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! 😉
Linda Wilson says
June 22, 2011 at 4:19 pmHow 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
lacey - a sweet pea chef says
June 23, 2011 at 3:43 pmHi 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!
Angel Morales says
June 16, 2011 at 11:22 pmHi 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
lacey - a sweet pea chef says
June 17, 2011 at 10:54 amHi Angel! Thank you so much and Welcome!
Brandi says
June 4, 2011 at 2:11 pmLacy, 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!
lacey - a sweet pea chef says
June 4, 2011 at 2:19 pmHi 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.
Darla Weller says
June 1, 2011 at 3:35 pmI 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
lacey - a sweet pea chef says
June 3, 2011 at 12:45 pmHmmm….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.
Angelica says
April 19, 2011 at 11:54 pmThanks 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.
lacey - a sweet pea chef says
April 21, 2011 at 11:15 pmHaha — always a pleasure to be included in the same category with a KitchenAid mixer 🙂 Glad you enjoyed the vanilla recipe!
emily says
April 11, 2011 at 12:08 pmWHAT DO I DO IF I DON’T HAVE AN ICE CREAM MAKER? D:
lacey - a sweet pea chef says
April 11, 2011 at 10:40 pmVery good question, Emily! Here is a great link by David Lebovitz for how to make ice cream without an ice cream maker. It’s definitely possible to do!
Restaurant Supplies says
October 28, 2010 at 9:24 amOh man does that scoop make me wish winter wasnt approaching!
lacey - a sweet pea chef says
October 29, 2010 at 2:09 pmThanks! Well, vanilla ice cream goes great with pumpkin pie 🙂 All hope is not lost yet!
Summer Mom of Two says
September 28, 2010 at 4:44 amI’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!
lacey - a sweet pea chef says
September 28, 2010 at 7:21 amAwww, 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!
Thao Tran says
August 21, 2010 at 2:40 pmThanks so much! I made this with my niece today and it was super easy.
lacey - a sweet pea chef says
August 21, 2010 at 9:11 pmThao, woohoo! Isn’t just the easiest recipe ever? So glad you liked it. I make it ALL the time! 🙂 Thanks for your comment.
BidFunShop says
July 19, 2010 at 8:15 pmGood Vanilla Ice Cream recipe
Sweet Pea Chef says
July 19, 2010 at 11:08 pmThanks!