How long does homemade ice cream last in the freezer?

When stored in an airtight container, homemade ice cream will freeze well for up to 1 month.

How to make homemade ice cream creamy and not icy?

Using ingredients like heavy cream, eggs, and whole milk help to create a super rich, creamy texture. Also, make sure to store the ice cream properly! Make sure its covered tightly to prevent freezer burn.

Best Homemade Vanilla Bean Ice Cream (No Refined Sugar!)

Description

Looking for the ultimate homemade vanilla bean ice cream with no refined sugar? This recipe uses a few simple ingredients and is ready to eat in just 30 minutes! Top it with a homemade raspberry sauce for a summer dessert that is out of this world delicious.

Ingredients

Scale

2 cups whole milk
2 cups heavy cream
3/4 cup maple syrup
4 egg yolks
1 tbsp vanilla bean paste (can substitute vanilla extract or 1 vanilla bean pod)

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Instructions

In a large bowl, combine heavy cream, milk, egg yolks, and vanilla bean paste. Whisk together until thoroughly combined.
Pour the ice cream mixture in the bowl of an ice cream maker and follow instructions according to the manufacturer's directions. (This will vary depending on the brand of ice cream machine you have). For my Cuisinart ice cream maker, this is very simple and takes about 25 minutes.
Serve immediately or store in an airtight container in the freezer for later use.

Notes

Milk + Cream: I recommend using full fat milk and cream in this recipe to get the creamiest ice cream texture. Using lower fat ingredients will result in an ice cream with an icier texture.
Eggs: This recipe does include raw eggs. We get our eggs from trusted local sources, so we are comfortable with it. If you aren’t comfortable consuming raw eggs, you can mix together all the ingredients over a double boiler and slowly heat the ice cream base over medium-low heat to cook the eggs. Place in the fridge to cool completely before placing it in your ice cream maker.
Vanilla Bean: If you don’t have any vanilla bean paste, pure vanilla extract or a vanilla bean pod will also work! If using a whole vanilla bean, use a sharp knife to cut down the center of the pod, and scrape out the vanilla bean straight into the ice cream mixture.
Make sure your ingredients (as well as your ice cream maker bowl) are cold. If they are too warm, they may not form the creamy ice crystals needed to create the perfect ice cream.
Variations + Topping Ideas: This works as a great base recipe. Have fun experimenting with it! Add in chocolate chips and mint extract for a mint chocolate ice cream version, or use it for homemade ice cream sandwiches. Top it with homemade raspberry sauce, hot fudge, caramel, or even natural peanut butter. It also makes a great topping for fruit crisps and cobblers.
Instructions Without an Ice Cream Maker: If you don’t have an ice cream maker, begin by placing the blended milk mixture into a glass baking dish and freeze for about an hour. You will see it begin to freeze around the outside. Using a rubber spatula, stir around the outside of the dish to incorporate the frozen parts into the rest of the mixture. Place back in the freezer and freeze for an additional 30 minutes, before scraping down the sides again. Repeat this process until the ice cream is fully and evenly frozen, stirring it every 30 minutes or so.
Storage: This homemade ice cream will store well covered tightly in the freezer for up to 1 month.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American