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Homemade Vanilla Ice Cream

Rich and Creamy Vanilla Ice Cream
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Servings: 6
Author: Cookie Madness


  • 1 cup granulated sugar scant, or a tiny bit less than 1
  • 1/4 teaspoon salt
  • 7 large eggs yolks
  • 1 1/2 cups half-and-half
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract


  • In a mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.
  • Bring the half-and-half to a simmer in a heavy medium sauce pan or in the top of a double boiler.
  • Slowly beat the hot half-and-half into the egg mixture. Pour the entire mixture back into the pan saucepan (or double boiler) and stir constantly with a whisk or wooden spoon until the custard thickens slightly. It will not be thick like pudding, it will be more like a thin gravy and will coat the back of the spoon. Be careful not to let the mixture boil or the eggs will scramble.
  • Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
  • Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.