Vanilla Ice Cream
This easy recipe for Homemade Vanilla Ice Cream is made with only 4 ingredients, egg-free, and a true family favorite.
Servings: 12
Calories: 228kcal
Equipment
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.
Video
Notes
Milk: Be sure to use whole milk or even 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.
Vanilla Extract: There is no substitute for using pure vanilla extract.
Sugar: 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.
Nutrition
Calories: 228kcal | Carbohydrates: 20g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 33mg | Potassium: 85mg | Sugar: 19g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg