Makes approximately 1/3 of a gallon of ice cream (1.5 quarts).

Rich, creamy homemade vanilla ice cream achieves its irresistible flavor through a simple but brilliant combination of heavy cream, whole milk, sugar, and real vanilla. The fat content in the cream coats your palate with velvety smoothness, while the sugar lowers the freezing point just enough to keep the texture scoopable rather than icy. Using real vanilla extract or a scraped vanilla bean adds warm, floral depth that no store-bought version can match. Serve it in a classic cone, alongside warm pie or cobbler, over brownies, or blended into a thick milkshake. This base recipe is endlessly versatile and pairs beautifully with fresh summer berries or a drizzle of hot fudge.

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of fine sea salt

Directions

1. Combine the whole milk and sugar in a medium bowl and whisk until the sugar is fully dissolved, about 2 minutes.
2. Add the heavy cream, vanilla extract (or vanilla bean seeds and pod), and salt. Stir to combine.
3. Cover the bowl and refrigerate the mixture for at least 1 to 2 hours, or overnight for best results. The colder the mixture, the better it will churn.
4. Remove the ice cream maker freezer bowl from the freezer. It should have been pre-frozen for a minimum of 16 to 24 hours. The bowl must be completely frozen solid before use.
5. Assemble your ice cream maker by placing the frozen bowl on the base and inserting the paddle.
6. Turn the machine on before adding the mixture so the bowl starts spinning.
7. Pour the chilled cream mixture through the spout into the spinning bowl.
8. Churn for 20 to 25 minutes. The ice cream will thicken and increase in volume, reaching a soft-serve consistency.
9. For soft-serve, serve immediately from the machine.
10. For firmer, scoopable ice cream, transfer to an airtight freezer-safe container, press a piece of plastic wrap directly onto the surface, cover, and freeze for at least 2 hours before serving.

Tips and variations

• Always pre-freeze your Cuisinart bowl for a full 24 hours for best results. Store it in the freezer permanently so it is always ready.
• Do not fill the bowl more than two-thirds full, as the mixture expands during churning.
• Chilling your base mixture overnight dramatically improves texture and flavor.
• For a richer, custard-style base, whisk in 4 egg yolks with the sugar before combining with the cream and milk.
• Chocolate variation: whisk in 1/2 cup unsweetened cocoa powder and increase sugar to 1 cup.
• Strawberry variation: fold in 1 cup of mashed fresh strawberries with 2 tablespoons of sugar before churning.
• Coffee variation: dissolve 2 tablespoons of instant espresso powder into the warm milk before chilling.
• Mix-ins such as chocolate chips, crushed cookies, or chopped nuts should be added in the last 5 minutes of churning.
• Homemade ice cream is best consumed within 1 to 2 weeks for peak freshness and texture.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design