Vanilla ice cream may well be the best ice cream flavor in my opinion! It’s just so versatile and goes with just about anything you can think of. Or make this ice cream into a sundae with my Berry Sauce, and melt some chocolate chips for a chocolate drizzle over the top. Try this with my Coconut Caramel Sauce or anything else you love with vanilla ice cream. You’ll find even more suggestions below, but there really are endless possibilities with vanilla ice cream.
How to make this recipe step by step
I really hope you enjoy this best ever Vanilla Ice Cream recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Use a thin bottomed medium saucepan if you’re new to making ice cream. A thick saucepan can hold too much heat and overcook the custard. Cook stirring constantly over medium to medium high heat until the custard barely thickens and small bubbles are beginning to appear around the edges. You don’t want the custard to simmer and definitely don’t bring it to a full boil. Do not let you custard boil, it will scramble the eggs and the ice cream will taste eggy! Put the vanilla bean halves back into the warm custard, then cover and refrigerate to chill completely. The texture of the custard will coat the back of a spoon but will be barely thickened. Freeze the ice cream according to the manufacturers instructions. It should look like the above photo – soft serve texture. An ice cream machine is really important for great texture. The custard will churn in the machine which adds air and creates a smoother ice cream. Remove the ice cream from the machine and serve. Or place it in a freezer safe container and freeze until firmer. 4-6 hours is usually enough to be firm. This recipe was originally published in 2014 but has been updated with new photos, new information, and a small change to the recipe that makes it even creamier in 2022.
