27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 
Subscribe Now
 

Easy Vanilla Ice Cream Recipe & Video

Printer Friendly Page

There are two methods to make homemade vanilla ice cream. The first method is made with a custard base, and is often called either a 'French' or a 'Custard' Ice Cream. There is a recipe and video already on the site for this type of vanilla ice cream. The second method, which we're making here, is called a 'Philadelphia-style', a 'New York-style', or just a 'Plain' Ice Cream. It's an eggless, "no cook" ice cream that is easy and fast to make. That is because all you need to do is stir heavy cream with sugar, milk, and vanilla extract and then churn it in your ice cream machine. Your reward is a vanilla ice cream that is smooth and creamy in both taste and texture. 

When you make a custard based ice cream, the custard has to be chilled in the refrigerator before churning. However, with this recipe you can churn it right away. To do that you need to use COLD heavy cream and COLD milk. And you also need to use either pure vanilla bean paste or extract instead of using the seeds from a vanilla bean. However, you can use a vanilla bean if you prefer. To do it that way you first need to remove the vanilla seeds from the pod of one vanilla bean. Then place both the seeds and the pod in a saucepan, along with the milk and sugar. Heat until the sugar dissolves, then turn off the heat and let the mixture 'steep' for about 15 minutes so the vanilla has time to flavor the milk. Then stir the milk mixture into the heavy cream. Since the mixture is warm, you will need to cover and refrigerate until cold before churning.

Also, if you are going to store the ice cream in the freezer for more than a few days, I like to add some dry milk powder to the ice cream mixture. The dry milk powder will prevent the ice cream from turning grainy in the freezer. But if you're like me, you will find that this ice cream never seems to last that long.

Related Recipes You May Like

Vanilla Ice Cream

No Churn Vanilla Ice Cream

Ice Cream Cones

Ice Cream Sandwiches

Dulce de Leche Frozen Yogurt

Orange Ice Creams

Easy Vanilla Ice Cream: In a large measuring cup (or bowl) stir all the ingredients together, making sure that the sugar has completely dissolved.

Transfer the cold mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and place in the freezer for a few hours or until firm. If the ice cream becomes too hard, remove it from the freezer about 15 minutes before serving and place into the refrigerator to soften.

Makes about 3 cups. Preparation time 40 minutes.

View comments on this recipe on YouTube

Easy Vanilla Ice Cream Recipe:

2 cups (480 ml) cold heavy "whipping" cream (cream with a 35-40% butterfat content)

1 cup (240 ml) cold whole (full fat) milk

3/4 cup (150 grams) superfine or granulated white sugar

1/4 teaspoon (1 gram) salt

1 1/2 teaspoons (6 grams) pure vanilla extract or vanilla bean paste

2 tablespoons (12 grams) dry milk powder (optional)

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC