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You are here: Home / Recipes / Dessert / The Best Homemade Vanilla Ice Cream Recipe

The Best Homemade Vanilla Ice Cream Recipe

36 · Mar 19, 2014 · 13 Comments

// The Best Homemade Vanilla Ice Cream Recipe //

Homemade-ice-cream-from-Whipperberry-22

I am so ready for things to start warming up!  I am single handedly willing the warmer weather to arrive with this fantastic ice cream recipe! Without question, anything homemade is ten times better than anything that you can buy pre made at the store. Ice cream is definitely one of those goodies that lives buy that rule.

I have fond memories of when I was a little girl, sitting on the back porch on a hot summer day, slowly turning the crank on our family’s “old fashioned” ice cream maker.  I didn’t quite understand why you needed to salt the ice, but I trusted that my Dad knew what he was doing. I vividly remember homemade peach ice cream that could curl your toes it was so good. My Mom would make the ice cream base in the kitchen and us girls along my dad were in charge of churning the ice cream until it was just right, out in our back yard.

Things are a little different today… Today we have nifty, easy to use ice cream machines right at our finger tips. No more salting the ice, still not sure what that was all about. I’m not a science whiz.  You can find ice cream machines in several different price brackets. I personally have a Cuisinart Ice Cream maker that I’ve had for years. I wish it was a little bigger, but it does the job. This cute turquoise one is priced at $59.95 at Amazon.  Not too bad… You can ask for one for Mother’s Day this year!

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If you have a Kitchen Aid mixer you can purchase a freezer bowl for your mixer and create all kinds of fun frozen concoctions with that. It’s available at Amazon for $76.00.

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Either option is pretty good for the home cook.  Once you have a good freezing option, then you have to find a good ice cream base recipe. This is the key to good homemade ice cream. I have found a fabulous egg custard base recipe that I LOVE. I originally found it via The Pioneer Woman, but I have modified it a bit for my taste. It’s a rather large recipe but it can be prepared and then stored in the fridge for up to 5 days and then churned in batches.  I love that I can create one flavor one day, and a completely different flavor the next all with the same base. Here is how you make it…

Vanilla Ice Cream Base

First you will need to grab your 18 eggs and separate the yolk from the whites. Save your whites in your fridge and use them to make macrons or angel food cake or egg white omelets… either way, you don’t want to just throw them down the drain.

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In a large sauce pan combine the sugar and whole milk stir to combine. Place over medium-low heat. Carefully stir and watch that is doesn’t ever come to a boil.

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Cut your vanilla bean length wise and scrape out the vanilla caviar and place in the milk, sugar mixture. Then add the entire vanilla bean as well. Continue to gently stir. Heat the mixture until it is hot, but not boiling.

Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.

Homemade-ice-cream-from-Whipperberry-5

Now you need to temper the egg yolks with a couple of ladles full of the hot milk and sugar mixture. You need to do this so that your eggs don’t become scrambled eggs in the hot milk. Once your egg yolks are tempered or brought up to temperature, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture starts to thicken. You can tell that it’s ready when it coats the back of a spoon.

Using a fine mesh strainer, strain your mixture into a large bowl. Discard any lumps. Slowly stir in the heavy cream.

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At this point I divide my ice cream base into three separate containers, I refrigerate two batches and then prepare and churn the third batch.

For the basic vanilla ice cream, all you need to do is churn the ice cream base in your ice cream maker following the directions for the specific machine. Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.

5.0 from 3 reviews
The Best Homemade Vanilla Ice Cream
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
This luscious vanilla ice cream base is perfect for any type of ice cream you can dream up! This recipe is adapted from The Pioneer Woman.
Author: Heather // WhipperBerry
Recipe type: Dessert
Cuisine: American
Serves: 20-30
Ingredients
  • 6 cups whole milk
  • 4 cups of sugar
  • 1 vanilla bean
  • 18 large egg yolks
  • 6 cups heavy cream
Instructions
  1. First you will need to grab your 18 eggs and separate the yolk from the whites. Save your whites in your fridge and use them to make macrons or angel food cake or egg white omelets... either way, you don't want to just throw them down the drain.
  2. In a large sauce pan combine the sugar and whole milk stir to combine. Place over medium-low heat. Carefully stir and watch that is doesn't ever come to a boil.
  3. Cut your vanilla bean length wise and scrape out the vanilla caviar and place in the milk, sugar mixture. Then add the entire vanilla bean as well. Continue to gently stir. Heat the mixture until it is hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.
  5. Now you need to temper the egg yolks with a couple of ladles full of the hot milk and sugar mixture. You need to do this so that your eggs don't become scrambled eggs in the hot milk. Once your egg yolks are tempered or brought up to temperature, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture starts to thicken. You can tell that it's ready when it coats the back of a spoon.
  6. Using a fine mesh strainer, strain your mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream.
  8. At this point I divide my ice cream base into three separate containers, I refrigerate two sections and then prepare and churn the third.
  9. For the basic vanilla ice cream, all you need to do is churn the ice cream base in your ice cream maker following the directions for the specific machine.
  10. Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
  11. I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.
3.2.1275

 Disclaimer // This is not a sponsored post however, I am an Amazon affiliate.

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Comments

  1. Jamielyn@iheartnaptime says

    March 19, 2014 at 7:40 am

    This looks so good! I cannot wait for summer!!

    Reply
  2. Amy@theidearoom says

    March 19, 2014 at 7:58 am

    I am going to try this recipe. I love homemade ice cream!

    Reply
  3. Amberjane says

    March 21, 2014 at 5:07 pm

    Just got myself and ice-cream maker and have to try this recipe 🙂

    Reply
  4. Angela says

    March 21, 2014 at 9:10 pm

    There is nothing as good as handmade vanilla ice cream! pinning this one for the summer, thanks! http://www.handmadeintheheartland.com/

    Reply
  5. Daniela @ Put A Bird On It says

    March 23, 2014 at 3:15 pm

    I love homemade ice cream and plain ol’ vanilla is THE BEST!

    I’d love for you to link up at my link party, Link’n Blogs. Ends tonight. 🙂
    http://iputabirdonit.blogspot.com/2014/03/linkn-blogs-17-giveaway.html

    xo
    Daniela
    Put A Bird On It

    Reply
  6. Kristyn says

    March 28, 2014 at 8:34 am

    One word: YUM!

    Reply
  7. Kelli says

    April 12, 2014 at 9:53 pm

    I never leave comments on recipes, but I made this for my daughter’s birthday party tomorrow and oh. my. gosh. It’s amazing! I can’t wait for people to try it!

    Reply
  8. Janet says

    July 8, 2014 at 9:22 pm

    I made this a few days ago. YUM!! I divided the recipe by 3 since I had never made it before, I didn’t think I would want that much ice cream, well, I’m almost wishing now that I had made the full batch. LOL Anyway, I will make the full batch from now on. 🙂 Thank you so much for this recipe.

    Reply
  9. Sue Truelove says

    May 12, 2015 at 11:02 am

    This looks so good now I have an excuse to buy freezer like yours.

    Reply
  10. Victor Johnson says

    May 17, 2015 at 10:36 pm

    Heather, funny that you say that you have fond memories of making ice cream as a young girl, as I have similar memories as a young lad. I am admittedly excited to try out this recipe and can’t wait to experiment with some variations on it. Thanks, you helped make my summer with this!

    Reply

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Heather from Whipperberry
Hello... my name is Heather and I'm the creator of WhipperBerry a creative lifestyle blog packed full of great recipes and creative ideas for your home and family. I find I am happiest when I'm living a creative life and I love to share what I've been up to along the way... Come explore, my hope is that you'll leave inspired!

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