The Best Homemade Vanilla Ice Cream
Prep time
Cook time
Total time
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.
Recipe type: Dessert
Cuisine: American
Serves: 20-30
  • 6 cups whole milk
  • 4 cups of sugar
  • 1 vanilla bean
  • 18 large egg yolks
  • 6 cups heavy cream
  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.
Recipe by Whipperberry at