20-Minute Homemade Vanilla Ice Cream
A smooth, creamy vanilla ice cream made with a cornstarch-stabilized custard base. The mixture is chilled then churned for soft serve or frozen for a firmer texture. This recipe yields a rich, scoopable ice cream that stays smooth thanks to the cornstarch thickener, making it ideal for any occasion.
Ingredients
- 2 tablespoon cornstarch
- 1 cup whole milk
- ½ cup whole milk
- 1 cup granulated sugar
- 2 cups heavy cream
- ⅛ teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- 1
Whisk cornstarch into 1 cup milk in a small saucepan
- 2
Whisk in sugar and heat over medium, whisking frequently, until almost simmering and thickened
- 3
Remove from heat and stir in remaining milk, heavy cream, salt, and vanilla extract
- 4
Transfer mixture to a large metal or glass bowl
- 5
Chill the mixture either by placing bowl in ice water for 1 hour or refrigerating for 3 hours until 40°F
- 6
Churn according to ice cream maker instructions for soft serve, or transfer to loaf pan and freeze for at least 2 hours for hard ice cream
Tips
Use a metal or glass bowl for chilling as it conducts temperature better than plastic
For the ice bath method, monitor water level to prevent splashing into the custard
Whisking frequently prevents lumps and ensures even thickening
Good to Know
Store in a loaf pan with parchment sheet over top or sealed container for up to 2 weeks
Mixture can be prepared through chilling step up to 1 day ahead; churn when ready to serve
Serve soft serve immediately after churning, or scoop hard ice cream from freezer
Common Mistakes
Whisk cornstarch thoroughly into cold milk to avoid lumps and grainy texture
Do not skip the chilling step to avoid churning warm custard, which prevents proper freezing
Avoid splashing ice water into custard during ice bath method to prevent dilution