THE ITALIAN WAY TO ICE CREAM
With milk, heavy cream, sugar, vanilla extract, and cornstarch.
We flavour this ice cream with pure vanilla extract to give it that classic, familiar vanilla taste we all know and love. The quality of the vanilla really matters—use the best pure extract you can find. For a more gourmet version made with real vanilla bean, you’ll find that here: Ice Cream with Vanilla Bean.
This is our version of Italian-style ice cream—made the way home cooks in southern Italy have long done: with cornstarch. It’s a traditional method that thickens the mixture just enough to add structure, without relying on eggs or extra cream.
The result is light, clean-tasting ice cream that stays firm even in hot weather. Cornstarch adds body, so you can use less cream without losing that smooth, satisfying texture.
3 more ways to make this Classic Vanilla Ice Cream:
Do not reduce or replace anything; everything is there for a reason.
This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding.
Make a cornstarch slurry: whisk the corn starch into 3 Tbs. of the cold milk in a heatproof bowl.
Bring the rest of the milk
and the sugar to a full boil,
and pour it into the cornstarch slurry. Pour back into the saucepan.
Return to the heat and stir until it thickens (around 82°C / 180°F).
Pour into a bowl and add the cold heavy cream and the vanilla extract.
Strain the ice cream mixture and cool it down over an ice bath.
Put the ice cream mixture in the refrigerator overnight; or until completely cold.
Churn in your ice cream maker until fluffed up and creamy.
Put it in the freezer for a few hours to set.
As soon as it sets, you can either serve it from the ice cream maker bowl or transfer it to a container and store it in the freezer.
When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoons = 15 ml
• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.
• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.
Note that the quantities in each measuring system (grams, ounces, and cups) in our recipe may not always be accurate conversions; minor deviations in conversions you may notice do not affect the outcome.
This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):
heavy cream 48.4% | milk 34.3% | sugar 15.3 % | vanilla extract 2%
in desired total weight of ice cream mixture.
For a perfect vanilla ice cream flavour, prefer “Pure Vanilla Extract” over “Vanilla Essence”.
“Vanilla Paste” gives a nice vanilla flavour; you will need the equivalent to 2 vanilla pods as written on the product’s label. If using Vanilla Paste, add it in step 2 (instead of step 3 as you would do with the vanilla extract), after the ice cream mixture has cooled down and before you chill it. Whisk well to dissolve.
If you want a natural vanilla flavour, avoid “Imitation Vanilla Flavouring” and “Vanillin” in this recipe. If this is what you want to use, refer to the instructions on the package for the quantity equivalent to 2 vanilla pods. Add this in step 3.
You can also make this ice cream with a vanilla bean
You can combine double cream with whole milk to make heavy cream for this recipe.
To make the 585 g (20.6 oz) heavy cream, you need:
To make the heavy cream, put the double cream in a medium bowl, then pour in the milk, a little at a time, stirring smoothly with a rubber spatula. Avoid whisking, as it may turn into whipped cream.
The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe, just as if you had the 585 g (20.6 oz) heavy cream needed.
*this 175 g (6.2 oz) milk is extra to the 415 g milk (14.6 oz) asked in the recipe. So, if you use double cream, you need in total 590 g of milk (20.8 oz), from which:
This vanilla ice cream is perfect as it is. However, if you want to boost its flavour you can substitute the regular sugar with good-quality raw cane sugar, such as Demerara or Turbinado. These sugars have a natural subtle caramel flavour which pairs well with the vanilla’s tropical notes and boosts its flavour.
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
The ice cream mixture needs to cool completely and hydrate before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Make a cornstarch slurry: In a heatproof bowl, whisk until smooth the cornstarch (25 g / 1 oz) with a splash or two of the measured cold milk (650 g / 23 oz). Leave your whisk in the bowl—you’ll need it again soon.
Heat the milk and sugar: In a medium saucepan, combine the remaining milk and all the sugar (200 g / 7 oz). Heat over medium-high, stirring often with a rubber spatula, until the sugar dissolves and the milk is hot and steamy.
Combine with the slurry: Whisk the slurry again to smooth it. Slowly pour the hot milk into the cornstarch slurry bowl in a steady stream, whisking continuously to prevent lumps. Once fully combined, scrape the sides of the bowl with a rubber spatula to ensure no cornstarch is left unmixed. Whisk again briefly to smooth everything out.
Thicken the mixture: Scrape the combined mixture back into the saucepan and place it over medium heat. Cook for a few more minutes, stirring constantly with the rubber spatula, until the mixture thickens slightly and coats the spatula.
Scrape the bottom of the saucepan as you stir to prevent the milk from catching and burning. If you have a thermometer, the target temperature is around 75°C (167°F).
When thickened, do not let it sit in the saucepan—move directly to the next step.
Add the cold heavy cream: Pour in the cold heavy cream (300 g / 11 oz) and stir thoroughly until smooth.
Add the vanilla extract (2 Tbs.) and stir to combine.
Strain the ice cream mixture over a fine-mesh sieve and into a heatproof bowl.
Cool the mixture with an ice bath: Place the bowl with the ice cream mixture inside a larger one and fill the space around it with ice cubes and cold water to create an ice bath. Make sure no water gets into the mixture. About 200 g (7 oz) of ice—roughly one standard tray—is enough to cool it down properly.
Let the mixture cool in the ice bath for about 30 minutes, stirring occasionally to help it cool evenly.
Chill completely: Once the mixture is no longer warm, remove the bowl from the ice bath, cover it and refrigerate for at least 8 hours or up to 3 days. The base should be fridge-cold before churning.
Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Blend before churning: briefly blitz the ice cream mixture with an immersion blender, stopping once to scrape down the sides and bottom with a rubber spatula. This improves consistency and ensures a smooth, even texture.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.
This ice cream mixture expands and becomes airy as it churns. You’ll know it’s ready when it looks smooth, creamy, and slightly wavy—similar to soft-serve ice cream. Churning time varies depending on your machine and can take anywhere from 30 to 70 minutes.
To check the texture, lift a spoonful. It should be thick enough to stay on the spoon, but still soft. If it looks too thin or starts melting immediately, it needs more time.
If you’re unsure, let it churn for 10 more minutes. Keep in mind that it won’t look like store-bought ice cream at this point—it will still be soft. It only becomes firm and scoopable after a few hours in the freezer.
Stop the machine once the mixture is thick and creamy. If you continue churning beyond that point, the mixture can start losing the air it has built up and may seize, resulting in a dense, heavy texture.
One important note: some ice cream makers are programmed to stop automatically after a fixed time, but that doesn’t always mean the ice cream is ready. If your machine stops and the mixture still looks too soft, simply restart it and continue churning until the texture improves.
Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl
· cover the ice cream bowl and place it in the freezer
Setting time depends on many factors; see notes below for indicative times.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.
The setting time depends on the type of ice cream maker you’re using. Here are the general guidelines:
3–5 hours for machines with removable freezer bowls (these bowls must be pre-frozen before churning)
Under 1 hour for machines with built-in compressors and aluminum bowls
⚠️ Important: Ice cream in aluminum bowls sets quickly. Do not leave it for too long—once fully frozen, it can become extremely hard and difficult to remove without risking scratches to the bowl. Always monitor it closely.
To check if the ice cream is ready, aim for an internal temperature of –11°C (12°F). If you don’t have a thermometer, use this simple test:
Insert a round-tip knife all the way to the bottom of the ice cream:
✔ If it goes in smoothly but meets gentle resistance, it’s ready
✖ If it feels hard on top but soft underneath, it needs more time
✖ If it’s too firm to insert the knife, it’s over-frozen and likely too hard to scoop
If it’s over-frozen, don’t worry—head to the next section for how to bring it back to scoopable.
If the ice cream sits in the freezer in the removable freezer bowl for too long after it has set, it can become too hard to scoop or remove.
To make it scoopable again:
Place the bowl in the refrigerator and allow the ice cream to soften gradually.
Here’s how long that may take:
4–10 hours for removable freezer bowls (pre-freeze models)
1–2 hours for aluminum bowls (from compressor ice cream makers)
Note: These times are approximate and may vary depending on your fridge and the amount of ice cream. Check the texture occasionally as it softens.
Once the ice cream is soft enough to scoop—or its internal temperature reads approximately –11°C (12°F)—you can:
✔ Transfer it to another container and store it in the freezer
✔ Or serve it directly from the bowl
Just be sure to avoid digging into an over-frozen bowl with hard utensils, especially if using a nonstick-coated or aluminum bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts almost instantly on contact. At this stage, it’s too soft to serve neatly or transfer easily—it’s simply too messy to handle.
Freezing the ice cream immediately after churning allows it to set properly. This step brings it to the right texture: scoopable, stable, and easy to portion or transfer into a storage container.
It’s the final step that turns churned ice cream into finished ice cream.
Storing: Transfer the finished ice cream to a lidded container and store it in the freezer for up to one month.
Cover it well to protect it from absorbing any unwanted freezer smells.
Scooping: Like all artisanal-style ice creams, this one freezes hard over time.
To make it scoopable again, place the container in the refrigerator for 45–60 minutes, or until the internal temperature reaches about –11°C (12°F).
Once softened, it’ll scoop cleanly and serve beautifully.
6 Responses
I finally made the Coffee and chocolate ice cream…omg it’s absolutely the best ice cream I’ve tasted. We’re Italian and love our ice cream. Thank you so much for these recipes.
So happy to hear that! And coming from someone Italian—that means a lot. Thanks for trying it and taking the time to say so. 😊
Hi! I’m excited to try this recipe, but I’m a little confused. When does the vanilla extract go in?
Hi! You’re absolutely right to ask—I had updated the recipe and forgot to include when to add the vanilla extract. It’s fixed now. Thanks so much for catching that, and I hope you enjoy the recipe!
Good day every one
I’m new hear I am leaning
How to make ice cream chocolate with starch
That is why am hear
I never do it before
That’s why I’m leaning
Please you can help me
To start small business in my area
Thanks
Welcome! 🙂 Chocolate ice cream with starch is a good place to start—it’s simple and gives you reliable results. I’d suggest practicing the recipe at home first until you feel comfortable, then share it with people around you to get their feedback. Once you’re confident, you can add more flavors and slowly build from there. Here is my collection of cornstarch recipes, chocolate included: https://asktheicecreamqueen.com/corn-starch-ice-cream-the-italian-way/