ice cream maker recipe
The Best ice cream maker recipe
Classic Homemade Ice Cream
A creamy, homemade ice cream made with a simple sauce and rich dough base. Perfect for satisfying sweet cravings with minimal effort.
🥘Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter, cubed
👨🍳Directions
-
1
In a saucepan, combine heavy cream, milk, sugar, and vanilla. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. -
2
Remove from heat, stir in butter until fully melted and smooth. Let cool to room temperature. -
3
In a separate bowl, cut cold butter into flour and salt until mixture resembles coarse crumbs. -
4
Gently fold the dough into the cooled sauce until just combined. Chill dough in the fridge for at least 1 hour. -
5
Pour the chilled dough into an ice cream maker and churn according to manufacturer’s instructions until thick and creamy.
🔧Equipment
- Mixing bowls
- Whisk
- Ice cream maker
- Large saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Ice Cream Works
❓ Frequently Asked Questions About Ice Cream
Can I use this recipe for homemade ice cream without a machine?
Yes! You can make a no-churn version by combining the custard mixture with heavy cream whipped to soft peaks, then freezing in an airtight container for at least 4 hours. Stir once halfway through for a smoother texture.
What if I don’t have a thermometer?
For the custard, cook until it reaches 175°F (80°C)—it will feel warm but not hot. The eggs should be fully set but still slightly runny when you remove the pan from the water. For the cream, let it thicken slightly before folding in.
How do I prevent ice crystals in my homemade ice cream?
To avoid ice crystals, avoid overmixing the custard after combining it with the whipped cream. Use a gentle folding motion and ensure the mixture is fully chilled before freezing. For extra smoothness, pulse the mixture in a food processor for 10 seconds before freezing.
Can I make this recipe ahead of time?
Yes! Prepare the custard mixture in advance and refrigerate it overnight. The next day, whip the cream, combine everything, and freeze for at least 4 hours. The flavors will meld better, and the texture will be firmer.
What’s the best way to store homemade ice cream?
Store in an airtight container in the freezer. For longer storage, freeze in portions you’ll use within 2–3 months. If the ice cream softens, let it sit at room temperature for 5–10 minutes before serving to restore texture.
