Full of real vanilla in every bite, this ice cream basic is exceptional!   Making your own creamy handcrafted vanilla ice cream is simple with the right ingredients.  It’s so good that it doesn’t even need toppings (of course hot fudge is always welcome to join the party!) 

  • Author: MJ


  • 400g (2 cups) heavy cream
  • 385g (2 cups) milk
  •  25 g  (3 TBS) non-fat milk powder
  • 150g  (¾ cup) sugar
  •  50g   (2 ½ TBS) organic corn syrup
  •    8g   (1 TBS) tapioca starch
  • pinch of salt
  • 1 TBS good quality vanilla bean paste*


  1. Make an ice bath and set aside. Have a clean bowl and a fine mesh strainer standing by.
  2. Combine milk, cream, non-fat milk powder, sugar, corn syrup, tapioca starch, and salt in a saucepan.  Whisk to remove any lumps. Cook over medium-high heat for 8-10 minutes until bubbles start forming around the edges but do not let it come to a full rolling boil.  Keep stirring the mixture while it cooks.
  3. Once it’s thick enough to coat the back of a spoon, pour through a fine-mesh strainer into the bowl that is standing by.   
  4. Once the mixture is cooled to room temperature, add the vanilla paste.   Whisk to combine
  5. Place a piece of plastic wrap on the surface and refrigerate for a minimum of 4 hours or ideally overnight.    Process in your ice cream maker according to the manufacturer’s instructions.  When it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines), scoop it into a container, cover with plastic wrap and freeze until solid (3-4 hours depending on your freezer).   Enjoy! 


  • Vanilla Bean Paste Substitutions: 2 tsp vanilla extract or seeds from 1 vanilla bean.  If using a vanilla bean: scrape the seeds and reserve, add the vanilla bean while cooking then remove,  whisk in the reserved seeds to the base once it cools.  
  • For a stronger more pronounced, intense vanilla flavor increase the vanilla to a maximum of 2 TBS of vanilla paste (or 2 vanilla beans)