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Bowl of vanilla ice cream with raspberry topping.

Homemade Vanilla Ice Cream Recipe

  • Author: Ben Myhre
  • Prep Time: 2 hours
  • Freezer time: 12 hours
  • Cook Time: 2 hours 30 minutes
  • Total Time: 16 hours 30 minutes
  • Yield: 8 Servings 1x
  • Category: Dessert
  • Method: Churn
  • Cuisine: Dessert


This homemade vanilla ice cream is so simple, but so elegantly tasty. If you haven't made your own ice cream before, now is the time. You won't be dissapointed.


  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ teaspoon salt
  • ¾ cups sugar
  • 5 egg yolks (optional - see notes)
  • 1 Tablespoon Vanilla Extract


  1. Make sure that Ice Cream Bowl is in freezer for at least a few hours, but preferably over night
  2. Add all ingredients to a large bowl and whisk until well combined. Place in fridge for at least a few hours and preferably overnight.
  3. Assemble ice cream maker and turn on
  4. Add liquid to ice cream maker and allow to churn for 20 minutes
  5. Place ice cream into bowl and place in freezer for 2 hours.
  6. SERVE


  • This uses raw egg yolks and there are health concerns with using untempered raw eggs. Use your own judgment on whether this recipe is right for you. I highly recommend using pasteurized eggs if you make this recipe.
  • If you are not comfortable with raw yolks, consider making this without them or finding a different recipe.
  • Here is an article on raw eggs. Make this recipe at your own risk.
  • Or consider tempering your eggs.
  • There is a food safety element to this recipe that you should be aware of. Children, the elderly, pregnant women and anyone who has a weakened immune system should avoid eating raw eggs, so please use pasteurized instead.

Keywords: homemade vanilla ice cream