Homemade Vanilla Ice Cream

Here’s a classic homemade vanilla ice cream that’s creamy and old-fashioned, with both no-churn and ice-cream-maker options 🍨

Homemade Vanilla Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tbsp pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of salt

Method 1: Ice Cream Maker (Classic Custard-Free)

1. Mix base
   • Whisk milk, sugar, and salt until sugar dissolves.
   • Stir in cream and vanilla.
2. Chill
   • Refrigerate 1–2 hours (important for best texture).
3. Churn
   • Pour into ice cream maker and churn according to manufacturer instructions (about 20–25 minutes).
4. Freeze
   • Transfer to a container and freeze 2–4 hours until scoopable.

Method 2: No-Churn Vanilla Ice Cream

Ingredients (No-Churn)

• 2 cups cold heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 tbsp vanilla extract

Instructions

1. Whip cream to stiff peaks.
2. Gently fold in condensed milk and vanilla.
3. Freeze 6 hours or overnight.

Tips for Extra Creaminess

• 🍦 Add 1 tbsp vodka or corn syrup to reduce ice crystals
• 🌼 Use real vanilla bean for classic flavor
• ❄️ Let ice cream sit at room temp 5 minutes before scooping

If you want, I can make it egg-custard style, dairy-free, or with mix-ins like chocolate chips or fruit swirls 😊