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Creamy vanilla ice cream recipe from the faux martha

Vanilla Ice Cream

  • Total Time: 12 hr.
  • Yield: 1 1/2 quarts 1x


A simple, creamy recipe for old-fashioned homemade vanilla ice cream made with heavy cream, whole milk, yolks, and sugar. (Note: This 10-year-old recipe was updated June 2021. I swapped the additional ingredient of half and half for equal parts heavy cream and milk. One less ingredient to buy with the same great results.)


  • 2 1/2 c. whole milk
  • 2 c. heavy cream
  • 1 c. + 2 tbsp. pure cane sugar, divided
  • 1/2 tsp. flaky kosher salt
  • 3 egg yolks
  • 1 tbsp. pure vanilla extract


  1. In a heavy-bottomed saucepan or dutch oven, large enough to hold the liquids if they were to double in size, combine the whole milk, heavy cream, 1 cup of the sugar, and salt. Whisk to combine.
  2. Heat over medium-high heat until the sugar dissolves and begins to simmer, whisking occasionally so as not to scald the mixture. Turn down the heat as necessary.
  3. Meanwhile, in a small bowl whisk together the egg yolks and 2 tablespoons of sugar until creamy and slightly more pale than when you began, about 1 minute. Set aside.
  4. Once the milk mixture comes to a low simmer, carefully measure out about one cup. Pour about 1/3 of it into the egg mixture, whisking constantly to temper the eggs. (You’ll want to work quickly and constantly here so that you don’t curdle/scramble the egg as you temper them.) Whisk in the remaining milk, whisking constantly to combine. Now add the egg mixture into the saucepan, whisking continually. Cook for about 1-2 minutes more until the mixture begins to thicken enough to coat the back of a spoon. Remove from heat. Stir in the vanilla extract.
  5. Pour mixture in a large bowl over a fine-mesh sieve to catch any egg clumps. Cover and place in the fridge to cool, about 3 hours. To speed up the cooling process, place a bowl in an ice bath or place in the freezer sans ice bath for 30 minutes.
  6. Once the mixture is cold, make ice cream according to your machine’s instructions. Ice cream is best after an overnight freeze post churning.


Here’s the Ice Cream Maker I use. It’s necessary that the basin is completely frozen before use, about 24 hours, so plan accordingly.

  • Prep Time: 10 min.
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