Homemade Ice Cream
Homemade Ice Cream churns a creamy base into a smooth frozen dessert that is rich, cold, and scoopable.
About This Recipe
Homemade Ice Cream is about a cold, creamy texture that freezes smoothly.
Chill the base well before freezing or churning for the best scoopable finish.
Ingredients
- ✓1¾ cups heavy cream
- ✓1¼ cup whole milk
- ✓¾ cup sugar
- ✓⅛ teaspoon fine sea salt
- ✓1 tablespoon vanilla extract (or 1 vanilla bean split in half lengthwise)
Ingredient Notes
- Cream base: A cold, well-mixed base freezes more smoothly.
- Sugar: Sugar helps flavor and scoopable texture.
- Mix-ins: Add cookies, chocolate, or fruit after the base starts to thicken.
- Freezing: Cover tightly to prevent icy edges.
Instructions
- 1
Pour 1 cup of the cream into a saucepan and add the sugar and salt. If using a vanilla bean, scrape the seeds of the bean into the mixture and then add the vanilla pod to the saucepan.
- 2
Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Whisk to combine and chill in the refrigerator.
- 3
When ready to churn, remove the vanilla pod, whisk the mixture again, and pour it into the ice cream maker. Churn according to the manufacturer's instructions.
- 4
Serve immediately or transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
Katy’s Kitchen Tips
- Chill the base before freezing.
- Keep the container tightly covered.
- Let frozen ice cream soften briefly before scooping.
- Add crunchy mix-ins near the end of churning or folding.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Homemade Ice Cream
Serve Homemade Ice Cream in chilled bowls or cones with chocolate sauce, fruit, cookies, or toasted nuts.
Storage and Reheating
Store tightly covered in the freezer to prevent icy edges.
Let it soften briefly at room temperature before scooping.
Common Mistakes to Avoid
- Warm base: A warm base freezes with larger ice crystals.
- Loose cover: Air exposure can create icy edges.
- Too many mix-ins: Too many add-ins can make scooping difficult.
- Serving straight from deep freeze: A brief softening time makes scooping cleaner.
FAQ
Can I make Homemade Ice Cream ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 373 kcal
- Carbohydrates: 30 g
- Cholesterol: 100 mg
- Protein: 3 g
- Sodium: 97 mg
- Sugar: 28 g
- Fat: 27 g
- Saturated Fat: 17 g