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Vanilla Ice Cream
5 from 12 votes

Vanilla Ice Cream

This Vanilla Ice Cream features a smooth custard base made with whole milk, cream cheese, heavy cream, cornstarch, and sweetened with sugar and light corn syrup. Infused with vanilla bean seeds or extract, it yields a rich, creamy ice cream with a velvety texture.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
4 hrs 20 mins
Total Time
25 mins
Servings: 6
Calories: 408 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ⅔ cups plus 2 tablespoons whole milk divided
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 oz (4 tablespoons) cream cheese softened
  • 1 ½ cups heavy cream
  • ⅔ cup granulated sugar
  • 3 tablespoons light corn syrup
  • cant 1/8 teaspoon salt
  • 1 vanilla bean split and seeds scraped (or 2 teaspoons vanilla bean paste or extract

Instructions

    Cup of Yum
  1. In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
  2. In a large bowl, whisk the cream cheese until smooth. Set aside.
  3. In a large saucepan, combine the remaining 1⅔ cups milk, the heavy cream, sugar, corn syrup, salt, and vanilla bean and seeds (if using vanilla bean paste or extract, don’t add it yet). Bring to a boil over medium heat. Lower the heat to medium-low and cook, stirring occasionally, until the sugar dissolves and the vanilla bean flavors the mixture, about 4 minutes. Gradually whisk in the cornstarch mixture. Return to a gentle boil and cook over medium heat until the mixture is slightly thickened, 1 to 2 minutes.
  4. Gradually whisk the hot milk mixture into the cream cheese until smooth. If using vanilla bean paste or vanilla extract, stir it in now.
  5. To prepare an ice bath, fill a very large bowl with ice cubes and add cold water until the ice is slightly submerged. Nestle the bowl with your hot ice cream mixture into the ice bath, ensuring it makes good contact with the ice and is stable. Whisk the mixture occasionally while it cools, about 30 minutes, or until thoroughly chilled.
  6. If you’ve used a vanilla pod, remove it. Freeze the ice cream in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream into a container and seal with an airtight lid. Freeze until the ice cream is firm, about 4 hours.

Notes

  • This recipe is adapted from Jeni's Splendid Ice Creams At Home by Jeni Britton Bauer.
  • Using a vanilla bean offers a deeper vanilla flavor but vanilla bean paste or extract are suitable alternatives.
  • Chilling the mixture thoroughly before churning helps improve texture.

Nutrition Information

Calories 408kcal (20%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 17g (85%) Cholesterol 84mg (28%) Sodium 204mg (9%) Sugar 37g (74%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 27g 42%
Saturated Fat 17g 85%
Cholesterol 84mg 28%
Sodium 204mg 9%
Sugar 37g 74%

* Percent Daily Values are based on a 2,000 calorie diet.