Made with only 4 simple ingredients, this recipe for Homemade Vanilla Ice Cream is rich, creamy, luscious, and quite simple to make.
Nothing beats a scoop of homemade ice cream, especially when topped with Homemade Chocolate Syrup and Whipped Cream. And because this recipe for ice cream is egg-free, even those with egg allergies can enjoy this treat.
If there was one thing my family can agree upon it is that homemade ice cream trumps store-bought ice cream hands-down.
Homemade Ice Cream is richer, creamier, and absolutely swoon-worthy. Not to mention, there are no stabilizers, high fructose corn syrup, or preservatives added to homemade ice cream.
And while you may think it is complicated to make, the process of making vanilla ice cream could not be easier. You only need an ice cream maker and 4 simple ingredients.
Ingredients Needed
- Milk: Be sure to use whole milk or half and half for the creamiest, richest ice cream. I have had success using 2% milk, but skim milk will not produce a creamy result.
- Heavy Cream: Be sure to use heavy whipping cream, not a product labeled whipping cream.
- Vanilla Extract: Do not use imitation vanilla extract, there is no substitute for pure vanilla extract.
- Sugar: Granulated sugar is best for this recipe. Use ¾ cup to 1 cup of sugar. I find ¾ cup perfect, but you like things REALLY sweet, use a full 1 cup of sugar.
How to Make Vanilla Ice Cream
- Before beginning to make ice cream, you want to be sure to freeze the base of your ice cream maker for at least 12 hours. This will ensure the ice cream freezes while churning.
- In a medium saucepan, whisk together the milk, sugar, and cream. Heat over low heat, until the sugar is dissolved and the mixture is just hot. You should just begin to see very small bubbles, but do not let the mixture come to a boil.
- Transfer the warm cream into a large glass measuring cup and stir in the vanilla extract. This will make it so much easier to pour the cream mixture into the ice cream maker.
- Place the cream mixture into the refrigerator and chill thoroughly for at least 2 hours, or overnight.
- When ready to churn the ice cream, remove the frozen base from the freezer and assemble the machine.
- Turn the ice cream machine on and then pour the cream mixture into the base of the ice cream maker, and churn according to the manufacturer's directions, 20 to 25 minutes.
- When ice cream is softly frozen, serve immediately as soft-serve ice cream or transfer the mixture to an airtight, freezer-safe container and freeze for 2 to 3 hours, or until hardened and scoopable.
How to Store Homemade Ice Cream
Homemade Ice Cream will keep for 2 months in the freezer in an airtight container, however, I find that the flavor is best enjoyed within 1 month. To prevent ice crystals from forming on your ice cream, place a layer of plastic wrap directly over the ice cream and then top with the container’s lid.
No Ice Cream Maker?
The purpose of an ice cream maker is to incorporate air into the cream, keeping it light and fluffy as it freezes. To try to just freeze this mixture in a freezer-safe container works, but will not give you creamy, light ice cream. If you don't have an ice cream maker, I suggest using my recipe for No-Churn Ice Cream.
Serving Suggestions
While vanilla ice cream is delicious served alone, the options for how you dish it out are endless.
- Serve a scoop or two with Homemade Chocolate Syrup and Homemade Whipped Cream.
- Homemade Vanilla Ice Cream completes recipes like Peach Crisp, Apple Crisp, or Peach Cobbler.
- Make a killer brownie sundae by starting with a warm Homemade Brownie, then topping with Chocolate Syrup and Whipped Cream.
- Use this Vanilla Ice Cream to make Homemade Drumstick Ice Cream Cones.
If you enjoyed this recipe for Homemade Vanilla Ice Cream, I would love for you to leave a comment and a review below.
Vanilla Ice Cream
Ingredients
- ¾ cup white sugar
- 2 cups heavy whipping cream
- 2 cups whole milk
- 2 teaspoons vanilla extract
Instructions
- Be sure to freeze the base of your ice cream maker for at least 12 hours before churning the homemade ice cream mixture.
- In a medium saucepan, whisk together the milk, sugar, and cream. Heat over low heat, until the sugar is dissolved and the mixture is just hot.
- Transfer the warm cream into a large glass measuring cup and stir in the vanilla extract.
- Place the cream mixture into the refrigerator and chill thoroughly, at least 2 hours, or overnight.
- When ready to churn the ice cream, remove the frozen base from the freezer and assemble the machine.
- Turn the ice cream machine on and then pour the cream mixture into the base of the ice cream maker, and churn according to manufacturer's directions, 20 to 25 minutes.
- When ice cream is softly frozen, serve immediately as soft serve ice cream or transfer the mixture to an airtight, freezer-safe container and freeze 2 to 3 hours, or until hardened and scoopable.
- Homemade Ice Cream will keep for 1 month in the freezer in an airtight container. To prevent ice crystals, place a layer of plastic wrap directly over the ice cream and then top with the container’s lid.
Theresa
YUM!!