How to Make Vanilla Ice Cream

  • 01 of 08

    August 19th is National Soft Ice Cream Day!

    Vanilla Ice Cream
    Vanilla Ice Cream. Kristina Vanni

    August 19th marks National Soft Ice Cream Day! A cup or a cone filled with a swirl of this delightful dessert is a summertime staple. This time of year you can often catch me grabbing a cone from the Mister Softee truck in NYC! 

    I wanted to learn how to make my own vanilla ice cream at home and this recipe has become my absolute favorite.  

    For this recipe you will need:

    • 2 vanilla beans
    • 2 cups heavy cream
    • 2 cups whole milk
    • 12 large egg yolks
    • 1 1/4 cups sugar
    • pinch of salt
    Continue to 2 of 8 below.
  • 02 of 08

    Vanilla Beans, Cream and Milk

    Vanilla Beans
    Vanilla Beans. Kristina Vanni

    The decadent flavor in this recipe comes from vanilla beans. Slice vanilla beans in half lengthwise and scrape insides into the cream and milk and bring to a boil.  

    Continue to 3 of 8 below.
  • 03 of 08

    Egg Yolks and Sugar

    Mixing Egg Yolks and Sugar
    Mixing Egg Yolks and Sugar. Kristina Vanni

    While waiting for the vanilla cream to boil, beat the egg yolks with the sugar in the bowl of a KitchenAid stand mixer until you have beautiful golden ribbons.  

    When the cream has come to a boil, turn off the heat, cover, and allow to steep for 30 minutes.  

    Continue to 4 of 8 below.
  • 04 of 08

    Temper Yolks

    Temper the eggs
    Temper the eggs. Kristina Vanni

    After the cream mixture has steeped for 30 minutes, bring the cream back to a simmer. Temper the egg yolk mixture by adding hot cream a little at a time to the bowl with the egg yolks, while whisking constantly. Return the tempered egg mixture to the pot.  Continue stirring with a wooden spoon on medium heat for about 4 minutes.

    The ice cream base is is ready when you dip a spoon in cream, holding it horizontally, run a finger down spoon, and get a clean line that doesn't fill in immediately.  

    Continue to 5 of 8 below.
  • 05 of 08

    Chill Ice Cream Base

    Ice cream base
    Ice cream base. Kristina Vanni

    Strain the ice cream base through a fine mesh strainer into plastic container with a lid and refrigerate. Also, at this point make sure you place the KitchenAid ice cream maker attachment in the freezer. It needs to be in the freezer at least 15 hours before churning the ice cream. Keep it way in the back to make sure it stays nice and cold!   

    Continue to 6 of 8 below.
  • 06 of 08

    Churn Ice Cream

    KitchenAid Stand Mixer - Ice Cream Maker Attachment
    KitchenAid Stand Mixer - Ice Cream Maker Attachment. Kristina Vanni

    Now comes the fun part - churning the ice cream! Remove the KitchenAid ice cream maker attachment from the freezer and add the refrigerated ice cream base.  Churn on low for 20-30 minutes until the ice cream achieves the desired consistency.   

    Continue to 7 of 8 below.
  • 07 of 08

    Soft Serve Vanilla Ice Cream

    Soft serve style ice cream
    Soft serve style ice cream. Kristina Vanni

    To create soft serve style ice cream, place churned ice cream into a large resealable plastic bag.  Snip off about 1-inch of the tip and swirl into serving bowls.  Freeze again for at least 4 hours.

    Continue to 8 of 8 below.
  • 08 of 08

    Top with Sprinkles

    Vanilla Ice Cream with Sprinkles
    Vanilla Ice Cream with Sprinkles. Kristina Vanni

    Don't forget the sprinkles! Because sprinkles make everything better.