Homemade Vanilla Ice Cream
User Reviews
5
Homemade Vanilla Ice Cream
Description
This recipe combines heavy cream, half-and-half, sugar, and vanilla extract to create a rich base for classic vanilla ice cream. The sugar dissolves completely to avoid graininess, ensuring smooth texture. The mixture is churned in an ice cream maker until it achieves a creamy frozen consistency. If no ice cream maker is available, the base can be frozen in a chilled shallow container, stirred periodically over hours to mimic the churning process and prevent ice crystals, resulting in a similarly creamy texture.
The ice cream is ready to serve immediately after churning or can be stored in the freezer for several weeks. Optional variations include adding chopped cookies, malted milk powder, salted caramel, or diced peaches during the final mixing to enhance flavor. Classic toppings like whipped cream, hot fudge, or fresh fruit can further complement the dessert.
For best freshness, homemade ice cream should be consumed within 3-4 weeks if stored properly. Stirring during freezing helps maintain creaminess without an ice cream maker. This recipe offers a straightforward approach to making traditional vanilla ice cream at home.
Ingredients
- 2 cups heavy cream
- 2 cups half-and-half
- 1 cup sugar
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl combine all ingredients, stirring to dissolve the sugar completely.
- Pour into an ice cream maker, filling no more than two-thirds full. (If you have extra mixture, just store it in a container in the refrigerator until you can churn it.)
- Freeze cream mixture according to the manufacturer’s directions. For those whose ice cream makers use ice, adding rock salt to the ice in your ice cream maker can lower the temperature and speed up the freezing process. Serve immediately or store in covered containers in the freezer.
Notes
- No ice cream maker? Freeze in a container and stir every 30 minutes for 3 hours to keep it creamy.
- Add cold mix-ins like cookies or malt powder in the last 2 minutes of churning to customize flavors.
- Store homemade ice cream in the freezer for up to 3-4 weeks for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 306kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 43mg | 2% |
| Potassium | 111mg | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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