Vanilla Ice Cream

Vanilla Ice Cream | Butter Baking

When my mum was in primary school, in a little Polish village, there was a lady who lived across the street from her school that sold homemade ice cream.

Vanilla Ice Cream | Butter Baking

Every afternoon, she would open her front door and set up shop in her doorway, with a large canister of homemade ice cream and a stack of ice cream cones.

Vanilla Ice Cream | Butter Baking

The children would line up on her steps, coins in their pockets, ready to pay a dollar or two for a scoop of her delicious, homemade, vanilla ice cream.

Vanilla Ice Cream | Butter Baking

Every summer that I went to Poland, we would take some change and walk over to buy a scoop or two of ice cream.

As the years passed, the lady got older and her son took her place in the doorway. But it was still always the same small cones, the same little scoops and the same, delicious, vanilla ice cream.

The best ice cream in town.

Vanilla Ice Cream | Butter Baking

So when a few of my girlfriends bought me an ice cream maker for my birthday recently (the big quarter century, yay!) the first thing that went into it was this delicious, homemade, vanilla ice cream.

Vanilla Ice Cream | Butter Baking

There is something about homemade vanilla ice cream that is just so amazing.

I’m not sure if it’s the flecks of vanilla bean, or the custardy creaminess that comes from the rich egg yolks and heavy cream, but it’s just so damn good. So, SO much better than anything you can buy in a tub. Yum! X

Vanilla Ice Cream | Butter Baking

  • 1 cup milk (250ml)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 vanilla bean
  • Pinch of salt
  • 2 cups cream (500ml)
  • 6 egg yolks
  • 1 tsp vanilla extract
  1. Put the milk, sugar and salt in a small saucepan.
  2. Split the vanilla bean lengthwise, scrape out the seeds and add them to the milk, along with the pod.
  3. Place the saucepan over a high heat and bring the milk to just under the boil.
  4. Remove from the heat, cover the pot and set aside to infuse for an hour.
  5. Pour the cream into a large heatproof bowl. Place a strainer over the cream and set aside.
  6. In a separate medium heatproof bowl, whisk the egg yolks lightly. Slowly pour the infused milk into the yolks, whisking the entire time, until combined.
  7. Return this mixture to the pot and cook, stirring constantly with a spatula, until the mixture reaches 82 C (180 F) or until it coats the back of a spoon.
  8. Remove from the heat and pour through the strainer into the cream.
  9. Stir the custard and cream together, then mix in the vanilla extract.
  10. Cover with plastic wrap and refrigerate until cold (preferably overnight).
  11. Once the custard is cold, churn in your ice cream maker and enjoy.
  12. Happy baking!

Adapted from David Leibovitz.

PS. Thank you to Grand Cucina for the gorgeous pastel cups!

21 Thoughts on “Vanilla Ice Cream

  1. I miss the snacks and cakes I used to buy when I was a kid, it always tasted heavenly. Now, I see almost the same packaging and that old same brand, but the taste is not all that anymore! I agree with you, nothing tastes better than homemade, and the quality stays the same.

    Your Ice Cream looks amazing, Vanilla is my favorite flavor. I just bought myself an Ice cream maker and I guess the recipe you shared will be the first thing I’ll try :)

  2. This looks so good! I love the flecks of vanilla :-)

  3. Gorgeous photos! I placed an order for David Leibovitz’s ice cream book at the cookbook store and can’t wait to start making ice cream for the summer. And happy birthday :) Turned 25 this year too

  4. This looks so amazing Natasha, it is a shame that I don’t have an ice cream maker :( Hope you celebrated your birthday with a lot of ice creams or other delicious things 😉
    All the best, rebecca

    • Rebecca! You can always try the old school way and mix it by hand every half an hour! Haha or just ask for one for your next birthday, too 😉

  5. Your ice cream looks delicious Natasha! I printed your post to give this a try. We make homemade ice cream all the time in an electric churn. I posted my recipe about a week ago, we like to eat it plain but we also add candy bars or cookies, like Oreo cookies to the ice cream too!

    Check out my Ooey Gooey Caramel Pie recipe, it delicious and very easy to make!

    • Hi Michael!
      Thanks so much for the kind words! I love add-ins like oreos and cookies in my ice cream and can’t wait to keep playing with my ice cream maker and different flavours :-)
      Your caramel pie looks delicious! It must be very decadent with all that dulce de leche in there !

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  9. I don’t quite understand.. You say put the milk sugar and salt in the sausepan but later on the instructions tell us to mix the egg yolk with the sugar?? Do we put half of the amount of sugar in the sausepan and half in the egg yolk or..?

    Also, if I don’t have a ice cream maker and I churn by hand every half an hour, how many times do I churn (like how many half-hours) till the ice cream is ready? And how long do I churn it for each time I churn?

    Oh! And may I substitute vanilla bean for more vanilla extract? Will doing this effect the taste or texture of the ice cream?

    Thank you so much for this recipie I really want to try it out once I understand the recipie throughly 😀

    • Hi Elyssa,
      Sorry, the sugar goes in with the milk only, and the recipe has been updated accordingly!
      I haven’t ever churned by hand, so you may need to google the method for hand-churning.
      Substituting the vanilla bean will affect the taste, but not the texture.
      Good luck!

  10. You mention taking the custard out of an ice bath, but not when to put it in. When should this happen? Sorry if this is a stupid question — this is my first attempt at making ice cream!

    Thanks for the great recipes :)

    • Sorry, originally the recipe called for whisking he custard over an ice bath to cool it, but after making it multiple times I decided that step wasn’t necessary and edited the post accordingly – I must’ve not taken out all the ice bath steps. So no ice bath! Good luck :-)

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  12. After a few failed attempts at making vanilla ice cream, I was about to admit defeat and give up. But then I came across your recipe and all I can say is; oh my god! It is simply delicious! I made it and shared with family and they all agree (one member even said that it’s like the ice cream you get in posh restaurants lol) Thank you so much for posting it :-)

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