Classic homemade Vanilla Ice Cream

There are so many good vanilla ice creams on the market but for pure indulgence, there is nothing to beat a good homemade vanilla ice cream version. This vanilla ice cream is a classic in summer, but is delicious all year round for ice cream lovers. Try our recipe now, you’ll love it!

Vanilla Ice Cream

Make sure you use fresh eggs for the ice cream recipe, because the yolks are left uncooked. But they give the delicious vanilla ice cream the right texture, smooth and incredibly tasty. The heavy cream adds the subtle creaminess that you love about vanilla gelato.

Also try our Blueberry & Lime Ice Cream, our Watermelon Slushy or the semi-frozen, fruity Raspberry Sorbet.

Let it chill well before churning in the ice cream maker

Vanilla Ice Cream Recipe without Ice Cream Maker

In this recipe, we make the ice cream with an ice cream maker. Of course, you can also make it by hand if you don’t have an ice cream maker.

  1. Put the ice cream mixture into a freezer-safe container, such as a plastic container, and place it in the freezer.
  2. Stir once every 30 minutes or so, after about 4 hours your ice cream will be frozen and fluffy.

Use it in our amazing 3 layers ice cream cake with chocolate, raspberry sorbet and vanilla ice gelato.

Vanilla-Ice-Cream recipe

Incredible homemade Vanilla Ice Cream

This flavorful classic recipe for homemade vanilla ice cream is being loved by the young and the old. Try our easy peasy recipe for your ice cream machine or by hand.
5 from 5 votes
Total Time 50 minutes
Servings 600 ml
Calories 210


  • Ice cream maker


  • 1 pod fresh vanilla
  • 300 ml milk
  • 4 egg yolks
  • 75 g caster sugar (powdered sugar)
  • 300 ml double cream (heavy cream)
  • 1 pinch salt


  • Using a small knife, slit the vanilla pod lengthways. Pour the milk and cream into a saucepan, add the vanilla pod and heat, but do not boil. Remove from the heat and leave for 15 minutes to allow the flavours to infuse.
  • Whisk the egg yolks, sugar and a pinch of salt in a bowl until the mixture is thick and foamy. Gradually pour over the hot milk cream mixture, whisking constantly. It should now be a viscous mixture.
  • Churn the mixture in your ice cream maker until thick and frozen, which takes around 25 – 30 minutes.
  • Place it into an ice cream container and put in the freezer or serve.
Keyword Ice Cream, Summer
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
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