Paula Deen Homemade Ice Cream Recipe

The Paula Deen Homemade Ice Cream Recipe is the definition of comfort in a bowl. It’s smooth, creamy, and bursting with old-fashioned flavor.

Every scoop feels like a warm Southern hug, even though it’s cold! This recipe uses simple, everyday ingredients but delivers the rich taste of classic ice cream parlors.

You don’t need to be an expert to make it. The process is simple, and the results are worth every minute.

It’s perfect for summer picnics, birthday parties, or after-dinner treats. Once you taste it, you’ll never go back to store-bought ice cream again.

When I First Introduced To Paula Deen Homemade Ice Cream Recipe

I first made Paula Deen Homemade Ice Cream at a family BBQ on a hot summer day. Everyone gathered around, watching the ice cream maker churn slowly.

The smell of vanilla filled the air, and the first scoop disappeared in seconds. The creamy texture and sweet taste made everyone smile.

From that day on, it became a family favorite — a dessert that brings joy to every occasion.

Recipe Detail

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes + 4–6 hours freezing
• Total Servings: 6
• Calories: 270 per serving
• Course: Dessert
• Cuisine: American Southern

Equipment List

• Mixing bowls
• Hand whisk or electric mixer
• Measuring cups
• Measuring spoons
• Saucepan
• Ice cream maker
• Rubber spatula
• Fine mesh strainer
• Freezer-safe container
• Plastic wrap or lid

Ingredients List

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks
• 1 pinch of salt

Optional mix-ins:

• ½ cup chocolate chips
• ½ cup crushed cookies
• ½ cup caramel or fruit swirl

Step by Step (Preparation)

Step 1:
In a medium saucepan, combine the milk, cream, and half of the sugar.
Heat the mixture over low heat until it’s warm but not boiling.

Step 2:
In a separate bowl, whisk the egg yolks with the remaining sugar.
Whisk until the yolks turn pale and creamy.

Step 3:
Slowly pour a small amount of the warm milk into the egg mix.
Whisk constantly to prevent the eggs from cooking.

Step 4:
Pour the egg mixture back into the saucepan with the rest of the milk.
Stir continuously over low heat until it thickens slightly.
The mix should coat the back of a spoon.

Step 5:
Remove from heat and stir in vanilla and salt.
If you like extra flavor, you can add a dash of cinnamon or nutmeg.

Step 6:
Pour the mixture through a fine strainer into a clean bowl.
This step removes any tiny cooked egg bits.

Step 7:
Let the mixture cool to room temperature.
Then cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Step 8:
Once chilled, pour it into your ice cream maker.
Churn according to the machine’s directions until it reaches a soft, creamy texture.

Step 9:
If you want mix-ins, add them during the last few minutes of churning.
Chocolate chips, caramel swirls, or cookie chunks work great!

Step 10:
Transfer the ice cream to a freezer-safe container.
Smooth the top with a spatula and cover with plastic wrap or a lid.
Freeze for 4–6 hours, or until firm.

Step 11:
Scoop and enjoy your Paula Deen Homemade Ice Cream.
It’s creamy, rich, and melts in your mouth every time!

Recipe Tips

• Always chill your custard base before churning for smooth texture.
• Use fresh eggs and real vanilla for the best flavor.
• Don’t rush the cooking step; low heat gives a creamy finish.
• For a lighter texture, replace some cream with milk.
• Add a tablespoon of honey for extra richness and shine.
• To prevent ice crystals, press plastic wrap directly on the surface before freezing.
• For kids, mix in candy bits or crushed cookies for fun.
• You can flavor the ice cream with cocoa powder or coffee too.
• Make it festive by adding peppermint or fruit flavors during holidays.
• Serve with homemade caramel or chocolate sauce for a restaurant-style dessert.

Best Serving Ideas

1. Classic Sundae:
Scoop the ice cream into a bowl and drizzle chocolate or caramel sauce on top. Add whipped cream, nuts, and a cherry for the perfect sundae.

2. Fruit Delight:
Top your ice cream with fresh strawberries, peaches, or blueberries. The fruit adds color, freshness, and a burst of sweetness.

3. Cookie Sandwich:
Spoon a scoop between two chocolate chip cookies. Press gently and freeze for an hour — the best summer handheld dessert!

4. Brownie Pairing:
Serve a scoop over a warm brownie. The mix of hot and cold tastes amazing together.

5. Milkshake Twist:
Blend two scoops with milk to create a creamy milkshake in seconds.

FAQs About Paula Deen Homemade Ice Cream Recipe

Can I make it without an ice cream maker?
Yes! Pour the mixture into a bowl, freeze it, and stir every 30 minutes until it thickens.

Can I use almond or coconut milk instead of whole milk?
Yes, but the texture will be lighter and less creamy.

How long can I store homemade ice cream?
It lasts up to two weeks in an airtight container in the freezer.

Can I add chocolate or caramel swirls?
Of course! Gently fold them in before freezing for a fun twist.

Why does my ice cream turn icy?
That happens if it’s not churned enough or not covered tightly while freezing.

Can I use half-and-half instead of heavy cream?
Yes, but it will be slightly less rich and creamy.

Can I make it egg-free?
You can skip the eggs and just mix cream, milk, sugar, and vanilla for a no-cook version.

Conclusion

The Paula Deen Homemade Ice Cream Recipe is creamy, smooth, and full of that homemade goodness. Every bite brings back the charm of classic Southern desserts.

Whether you serve it plain or with toppings, it’s a crowd-pleaser every time. Make it once, and you’ll never want store-bought ice cream again.