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4 Easy Ways to Make It!

Classic Vanilla Ice Cream

Want to make the perfect classic vanilla ice cream? Our four simple methods—custard-based, xanthan gum, cornstarch, or extra heavy cream (Philadelphia-style)—let you choose the texture and mouthfeel that suits your taste and ingredients. In this recipe, “classic vanilla” means we’re using vanilla extract to flavour the ice cream, giving it that familiar, smooth, and creamy taste. No matter which method you pick, the result will be irresistibly delicious!

1. Classic Vaniilla Ice Cream
with xanthan gum ​
• Our signature✨ •

A modern approach using a small amount of xanthan gum for a smooth, stable gelato texture.

Ingredients: milk, heavy cream, sugar, vanilla extract, and xanthan gum

recipe
2. Classic Vaniilla Ice Cream
with egg yolks
• The all-time classic •

A classic custard-based recipe with egg yolks for a rich and velvety consistency.

Ingredients: milk, heavy cream, sugar, vanilla extract, and egg yolks
recipe
3. Classic Vaniilla Ice Cream
with cornstarch
• My Favourite •

Inspired by Sicilian gelato, we use cornstarch to thicken the base while keeping it light.

Ingredients: milk, heavy cream, sugar, vanilla extract, and cornstarch
recipe
4. Classic Vaniilla Ice Cream
with extra heavy cream
• Plain & perfect •

This easy version uses just a few ingredients, with extra heavy cream as the key to its rich, creamy texture. (Also known as "Philadelphia-style," but it does not contain cream cheese.)

Ingredients: milk, heavy cream, sugar, vanilla extract
recipe

About

🔹 Philadelphia-style Ice Cream (with extra heavy cream)– You can make fantastic ice cream with just milk, heavy cream, and sugar—this is called Philadelphia-style ice cream. Despite its name, it has nothing to do with cream cheese; instead, it refers to the high cream content traditionally used in Philadelphia to create rich, smooth ice cream without egg yolks or stabilizers. This method is the easiest way to make ice cream. By using an ice bath to cool the mixture quickly, you can have it ready to churn in just 2 hours, eliminating the need for overnight refrigeration.

🔹 Custard-Based Ice Cream – Reduce the heavy cream and replace it with egg yolks for a velvety texture and exceptional mouthfeel. Don’t worry about an eggy taste—maturing the base overnight eliminates it.

🔹 Xanthan Gum Ice Cream – Reduces heavy cream while maintaining body and creaminess. Depending on the amount used, it can also create a slightly stretchy texture, similar to gelato.

🔹 Cornstarch Ice Cream – Allows for even less heavy cream while still achieving a creamy, fluffy texture. Cornstarch stabilizes the base, making the ice cream light, airy, and incredibly smooth.

Each method offers a unique texture and can be chosen based on your preference for creaminess, richness, and body. 🍦

Butterfat Comparison of Each Method:

  • Philadelphia-style: 18.5% butterfat

  • Custard-based: 14.5% butterfat

  • Xanthan gum-based: 13% butterfat

  • Cornstarch-based: 11% butterfat

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Vanilla Ice Cream | with xanthan gum

Ingredients:
Instructions:
  • Prepare the Ice Cream Mixture: If you're new to ice cream making, this is a short version of the recipe. You can find the full recipe with detailed instructions and troubleshooting here. Heat the milk and sugar in a saucepan, stirring frequently, until it reaches a rolling boil, then immediately remove from heat. Pour cold heavy cream into a blender, add the hot milk mixture, and blend on medium speed. With the blender running, slowly sprinkle in xanthan gum in the hot mixture and blend for 2 minutes. The mixture won’t thicken immediately but will do so as it cools.
  • Chill the Mixture: Strain the mixture through a fine-mesh sieve into a bowl, then cool it down quickly by placing the bowl in an ice bath and stirring occasionally until it is no longer warm. Stir in the vanilla extract, then cover and refrigerate for at least 8 hours (or up to 3 days) to allow full hydration of the xanthan gum.
  • Churn the Ice Cream: Ensure the mixture is thoroughly chilled before churning. Give it a good stir, as it may have thickened slightly. Set up your ice cream maker according to the manufacturer’s instructions, then pour in the mixture while the machine is running. Churn until the ice cream is fluffy and creamy, which can take anywhere from 30 to 70 minutes, depending on your machine.
  • Freeze to set: Once churned, put the ice cream in the freezer to set, uncovered. When set, you can serve it or transfer it to a freezer-safe container for long-term storage; cover well to prevent absorbing freezer odors. If the ice cream becomes too firm, let it sit in the refrigerator for about 45 to 60 minutes until it reaches a scoopable consistency.
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