Stay cool this summer with rich, creamy, delicious homemade ice cream—it’s the best kind there is. Here, we show you how to make it from scratch, step by step. Start by watching our step-by-step video, then master the frozen dessert yourself with a recipe for vanilla ice cream (scroll down for a few of our favorite tasty variations!).
French Vanilla Ice Cream
6 large eggs
1 large, soft vanilla bean
1 1/2 cups (12 fl. oz./375 ml) whole milk
1 1/2 cups (12 fl. oz./375 ml) heavy cream
3/4 cup (6 oz./185 g) granulated sugar
Variations
Use the same custard base above to make other ice cream flavors! Here are some of our favorites.
Espresso: Instead of adding the vanilla bean and pod, stir in 1/4 cup (1/2 oz./15 g) coarsely ground espresso. Proceed with the recipe to make the custard and churn the ice cream. Give it an extra jolt of flavor by pouring a spoonful or two of Kahlua over each serving. You can also add 1/2 cup (1/2 oz./15 g) chopped chocolate-covered coffee beans during the last 5 minutes of churning.
Cinnamon: Instead of adding the vanilla bean and pod, stir in one 3-inch (7.5 cm) cinnamon stick or 1/2 tsp. ground cinnamon. Proceed with the recipe to make the custard and churn the ice cream (be sure to remove the cinnamon stick before you start churning.
Vanilla-Chocolate Swirl: Make 1 batch of the French Vanilla ice cream and a batch of chocolate sauce (let cool to room temperature). Using an offset spatula, layer about one-fifth of the ice cream in a deep 1 1/2-qt. (1.5-l) freezerproof container. Spread 1/4-1/3 cup (2-3 fl. oz./60-80 ml) of the sauce on top of the ice cream. Repeat the layering process to use all of the ice cream and one-half to three-fourths of the chocolate sauce, ending with a layer of ice cream. Save the remaining sauce for another use. Cover tightly and freeze for at least 3 hours or up to 3 days. To serve, scoop down through several layers to form the swirls.
Caramel: In a deep, 2-qt. saucepan, combine 3/4 cup (6 oz./185 g) granulated sugar, 2 Tbs. water, 2 tsp. light corn syrup and 1/2 tsp. fresh lemon juice. Warm over medium heat, stirring until the sugar dissolves and the liquid is clear and bubbling, 1-2 minutes. Raise the heat to medium-high and boil gently, stirring occasionally, until the mixture is a rich amber. Remove from the heat and slowly pour 3/4 cup (6 fl. oz./180 ml) heavy cream into the caramel, stirring until smooth. If it isn’t smooth, return to low heat and stir again until smooth. Let cool to room temperature.
In a small saucepan, stir together 1/1 2 cups (12 fl. oz./375 ml) whole milk and 3/4 cup (6 fl. oz./180 ml) heavy cream. Stir in the caramel mixture. Warm over medium heat, stirring often, until small bubbles form around the edges. Remove from the heat. In a small bowl, whisk together 6 large egg yolks and 1/2 cup (4 fl. oz./125 ml) heavy cream until blended. Whisk one-fourth of the caramel-milk mixture into the yolks. Then whisk the yolk mixture back into the saucepan with the remaining caramel-ilk mixture. Heat over medium-low heat, stirring constantly, until thickened, 4-5 minutes. Proceed with the recipe starting at the step where you cool the custard, then churn and serve.
Want more ice cream? Get additional ice cream recipes, and learn how to make your own homemade waffle cones while you’re at it.
19 comments
I want to buy an ice cream maker. I have a grandson that cannot have any dairy. On the chocolate ice cream starter @ williams sonoma can I substitute the heavy cream and half & half with Almond or cocoanut milk and have good ice cream?
Hi scott, our Test Kitchen tested the ice cream starters with almond milk, and it worked well! The texture is a bit more icy than creamy, but everyone loved it.We’d recommend tasting it straight out of the ice maker for the best texture.
You don’t need an ice cream maker these days to make ice cream and other frozen treats at home. But with a dedicated machine, everything can be much easier. If you are on the look out for a good value ice cream maker, see great options @icecreamguide.net. Each ice cream maker comes with its pros and cons. By reading individual reviews and comparison reviews, you will be able to understand which products to choose.
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How do you make the cookies and cream variation??? I see a video for it on your website but no recipe for it. I bought the Cuisinart because of this video you show with the ice cream maker then no recipe. Can you please send me the recipe that she made on the video?
Thank you
My daughter also cannot eat dairy, it’s a fairly common problem! She enjoys soy and coco nut substitutions, can you use an ice cream maker with these ingredients and do you have recipes? This would pay for itself quickly if I could use those ingredients! Thanks in advance!
[…] How to Make Ice Cream […]
I have a Cusinart ice cream maker, but in moving, I don’t know what happened to the recipe booklet. Do you have those in stock that I could purchase?
I also have another question, regarding Cusinart 11 cup food chopper; but all except the main “disc” did not make the trip. Do you have those other discs?
Your ice cream recipes on the computer look wonderful.
Sincerely,
Barbara
Hi Barbara, We’d be happy to look into this—please email support@williams-sonoma.com. Thanks!
This was a while ago, but they do have the recipe bok online.
Is it possible doing this recipe without an ice cream maker?
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This ice-cream looks soooo yummy!and delicious! Great post 🙂 x
It’s never too late for ice cream. 😉 One of my favorite flavors!! 🙂
This ice cream looks so good!! I actually got an ice cream maker for my birthday few years ago, and I ain’t gonna use it until I move out, and this really inspired me! can’t wait til I can start making my own ice creams, because I also love it all year around 🙂
Those look just amazing! I am also a big fan of ice cream, but never seem to buy it.My mom just got an ice cream maker, I might have to borrow it to make that one! Yum! 🍨