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A 4th of July themed sundae in a cup with all the toppings

Homemade Vanilla Ice Cream

Our creamy, homemade vanilla ice cream is easy to make and freeze. It’s the perfect ice cream to add to any sundae bar.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 6 to 8


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • seeds from one vanilla bean
  • pinch of salt
  • 6 large Nature's Yoke Legacy Free-Range Eggs


  • In a small saucepan, simmer heavy cream, milk, sugar, vanilla beans and salt for about 5 minutes. Remove the pan from heat.
  • In the bowl of a mixer fitted with whisk attachment, whisk the egg yolks.
  • With the mixer on a low speed, add about one third of the hot cream mixture into the yolks and whisk until completely combined. 
  • Put the yolk mixture back into the saucepan with the cream mixture and hand whisk.
  • Put the saucepan back on the burner at medium-low heat and gently cook until mixture is thickened. The mixture should coat the back of a spoon.
  • Pour mixture over a fine-mesh strainer into a bowl.
  • Let mixture cool to room temp and then cover and refrigerate for a minimum of 4 hours or overnight.*
  • Transfer ice cream mixture to your ice cream machine and freeze according to manufacturer's instructions.
  • Once ice cream is made, transfer to a container and freeze until ready to serve.**


*If you do not want to wait for the mixture to chill for 4+ hours, create an ice bath. Simply fill a large bowl with ice and water. Place the bowl of ice cream mixture into the ice bath. Whisk ice cream mixture until chilled and then proceed to step 8.
** Ice cream right out of an ice cream machine will have more of a soft-serve texture. To achieve a traditional ice cream consistency, place the ice cream in the freezer for longer — until it's firm and can be scooped.
Keyword Easy, homemade