Ben & Jerry's Vanilla Ice Cream
Recreate the classic, creamy, and indulgent Ben & Jerry’s Vanilla Ice Cream at home with this easy-to-follow recipe. Made with simple ingredients like heavy cream, whole milk, egg yolks, vanilla beans, and sugar, this homemade vanilla ice cream delivers the smooth, rich texture and aromatic flavor you love. Add your own mix-ins for a personalized touch, and enjoy a luxurious homemade dessert that’s perfect for any occasion.
Equipment
- 1 Medium saucepan (for heating the cream and milk)
- 1 whisk – For mixing the eggs and sugar
- 1 Large bowl (for cooling the custard)
- 1 Ice cream maker (for churning)
- 1 Heatproof spatula or wooden spoon – for stirring the custard.
- 1 Thermometer (for monitoring the custard temperature)
- 1 Freezer-safe container (for storing the finished ice cream)
Ingredients
- 2 cups 480 ml heavy cream
- 1 cup 240 ml whole milk
- 5 large egg yolks
- 3/4 cup 150 g granulated sugar
- 1 vanilla bean or 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the custard base:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C). Remove from heat.
Whisk the egg yolks and sugar:
- In a large bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Temper the eggs:
- Gradually add about 1 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Slowly pour the egg mixture back into the saucepan with the remaining cream mixture, continuing to stir.
Cook the custard:
- Return the saucepan to the heat and cook over low heat, stirring constantly, until the custard thickens and coats the back of the spoon (about 180°F or 82°C).
Add the vanilla flavor:
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds (or vanilla extract) to the custard mixture and stir well. Remove from heat and let it sit for a few minutes to infuse.
Cool the custard:
- Pour the custard into a large bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
Churn the ice cream:
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Freeze and enjoy:
- Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours to firm up. Serve and enjoy!
Notes
- Vanilla flavor: For the best vanilla flavor, use real vanilla beans. The seeds from the pod will give the ice cream an extra burst of natural flavor. If you can’t find vanilla beans, feel free to substitute 2 teaspoons of high-quality vanilla extract.
- Texture: If you don’t have an ice cream maker, you can still make this ice cream. Just place the chilled custard in a freezer-safe container and stir every 30 minutes until it reaches the desired consistency.
- Storage: Store leftover ice cream in an airtight container to keep it fresh. The ice cream will stay good in the freezer for up to two weeks.