Table of Contents
  1. Watch how to make this classic vanilla ice cream
  2. Other Ice Cream Week recipes:
  3. Have I convinced you to make this recipe?
  4. The New Classic Vanilla Ice Cream Recipe

This year’s Ice Cream Week commences with a life-changing experience, at least on my part. Ok, that’s a little dramatic, but I’ve seriously always been searching for the right ice cream recipe. This has been hard: you need the correct ratio of milk, cream, sugar, and a stabilizer, but I never seem to get it right. Then I was given an ice cream recipe book written by Jeni Britton Bauer of Jeni’s Splendid Ice Creams at Home and my world changed. She has amazing recipes and a method that just simply works! I’ve adapted it for my flavors and I love it! The ice creams this week are inspired by her method and I couldn’t be more excited! Let’s start with the classic: vanilla ice cream.

As mundane as it sounds, I always choose vanilla ice cream. Well, not necessarily choose, but at least always have to try a taste. I’m on a mission to find the perfect vanilla ice cream. You know, one with actual vanilla flavor. Unfortunately, my tastebuds (and I’m guessing yours too) have become so used to the idea that storebought vanilla is the correct flavor of vanilla.

Two scoops of vanilla ice cream sitting in glass container with ice scoop in background on marble surface

But it’s so wrong! My secret to getting the best vanilla flavor hinges on two ingredients:

  • vanilla bean paste
  • vanilla powder

Yes, both are unique ingredients that you probably don’t have on hand. But they create an amazing vanilla ice cream that will blow your mind!

Thankfully, this recipe doesn’t freeze hard but always maintains a delicious scoop-able consistency! That’s the beauty of Jeni’s ice creams!

Watch how to make this classic vanilla ice cream

YouTube video

Other Ice Cream Week recipes:

Two scoops of vanilla ice cream sitting in glass container with ice scoop in background on marble surface

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Two scoops of vanilla ice cream sitting in glass container with ice scoop and urn in background on marble surface

The New Classic Vanilla Ice Cream

4.12 from 9 votes
What could be better than the classic vanilla-flavored ice cream? This one uses the methodology of Jeni's Splendid Ice Cream to create a flavor bomb of vanilla!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 cups


  • 2 cups whole milk
  • 3 tbsp whole milk
  • 1 ¼ cups heavy cream
  • ¾ cup sugar
  • 2 tbsp corn syrup
  • 2 tbsp cornstarch
  • ½ tsp salt
  • 1 tbsp vanilla bean paste or vanilla extract
  • ½ tsp vanilla powder


  • Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over.
  • Add the sugar, corn syrup, and salt.
  • Place over medium-high to high heat and stir frequently so the mixture does not scorch.
  • While the mixture is heating, whisk the reserved 2 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.
  • Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
  • After 2-3 minutes, remove from heat and whisk in the cornstarch slurry.
  • Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
  • Remove from heat and stir in vanilla paste and vanilla powder.
  • Let the mixture cool. Place in an airtight container and chill completely. I find overnight is best. When ready to freeze, remove from refrigerator and freeze using an ice cream maker. Follow the instructions with your maker. My KitchenAid stand mixer and ice cream attachment take about 25 minutes.
  • At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully.



Serving: 0.5cupCalories: 235kcal
Course Ice Cream
Cuisine American
Difficulty Easy
Method Freezing

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Kaleb, aren’t you using clear gel in your ice cream base now instead of cornstarch? If so, how do I use in your recipes? I never can seem to get the cornstarch to dissolve and it it left in the strainer. Sometimes the base never thickens in the ice cream machine. Thanks

  2. 5 stars
    Love your videos❤️ Now I need to find a kitchen aid ice cream attachment for my mixer. Fun at the beach. Vanilla is yummmm

  3. 5 stars
    Thank you for this wonderful recipe! It is so smooth and has a wonderful vanilla taste. We did use the vanilla powder.

  4. 5 stars
    Kaleb, this is it! This is the ice cream I have tried all my life to create. I’m in love! Homemade ice cream always freezes hard as a rock and thaws weird, not creamy. I can see why you love ice cream so much.. you’re used to the absolute best! Thank you for sharing.