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Homemade Ice Cream

Making ice cream at home takes a bit of effort, but the payoff is TOTALLY worth it. Some tips and tricks to making the perfect scoop below:

Start The Day Before

Since both your ice cream maker's base and your custard need to chill completely, we suggest starting the whole shebang the night before you plan on serving your ice cream. The base will need to be frozen completely, while your custard just needs to be chilled. 

Cook The Custard Low & Slow

Since the custard base contains eggs, you're gonna want to be verrry careful not to cook them or else you'll be left with some very creamy scrambled eggs. Keep a close eye on your custard and stir it frequently with a wooden spoon, making sure the mixture never comes up to a simmer. To test if the mixture is cooked, coat the back of your spoon with ice cream base and then swipe your finger through the center. If the streak you wiped away fills in with custard mixture, it needs more time. If theres a clear streak, then it means your custard is thick enough and you're good to go! If you want to take the guess-work out of this step, you can use a candy thermometer to read the temperature of your custard. When it hits 170° to 175° F, you're good to go!

Make It Your Own

This ice cream is the perfect base for pretty much any flavor. The easiest way to integrate mix-ins (we're talking crushed cookies, strawberry jam, chopped Reese's, etc.) is to fold them into the churned soft-serve style ice cream that comes out of your ice cream maker, before it goes into the loaf pan. (BTW, if you prefer soft serve, you can eat it right out of the ice cream maker!) If you're looking to flavor the base of the ice cream (like in our favorite chocolate ice cream recipe) you'll need to add those flavorings to the custard before you cook it.

See? Not so bad. I know you can do it. If you can't, there's always ice cream in a bag. 😂

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Yields: 4 cups
Prep Time: 0 hours 25 mins
Total Time: 6 hours 0 mins
2/3 c.



egg yolks

1 1/2 c.

heavy cream

1 1/2 c.

whole milk

2 tsp.

pure vanilla extract

1/2 tsp.


  1. The night before you plan on making your ice cream, place ice cream maker bowl in freezer to chill. Since your ice cream base will need to chill as well, we suggest making it the night before too.
  2. Make your ice cream base: In a large bowl, whisk together sugar and egg yolks until lightened in color and slightly thickened, 3 to 4 minutes. Whisk in heavy cream and whole milk until no traces of yolk remain. 
  3. Pour mixture into medium saucepan over medium-low heat. Slowly heat through for 15 to 20 minutes until mixture thickens slightly. Stir frequently with a wooden spoon, making sure the mixture never comes up to a simmer. To check if the mixture is done, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go — this will be at around 170° if you're using a candy thermometer.  
  4. When the custard is adequately thickened, stir in vanilla and salt. Strain into a large bowl, cover and chill 3 hours, up to overnight. 
  5. When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions. When ice cream is soft serve consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.

Charlie Gillette
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