Vanilla Ice Cream V253 Reviews
- Prep: 10 min
- Ready In: 55 min
“No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.” - by JKINFLA
Original recipe yields 1 gallon
- Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
Amount Per Serving (32 total)
- 142 cal
- 9.7 g
- 12.2 g
Based on a 2,000 calorie diet
Reviews (253)Rate This Recipe
"Ok this recipe was so easy and for all of you who loved it try this: I added 1/4 cup of Carnation Coffee-Mate French Vanilla creamer this added a wonderfull flavor and everyone wanted to know what I ..." See moredid to make it taste so rich. worked great will keep this recipe"
"I have made this recipe numerous times with numerous alterations and have finally find the one that works for me. I decrease the extract (personal preference). I heat the half-n-half/cream and sugar..." See more on the stove until the sugar is dissolved the night before I want to make the ice cream. I chill the mixture all night. I put the ice cream in my ice cream maker for about 25 min. Put it in the freezer for about 2 hours. Take it out and let it soften a little and serve. It was wonderful!! I make it way to often and my chocaholic son never seems to mind that it is vanilla!"
"I chose to make this recipe my first try at vanilla ice cream due to no cooking required and no raw eggs in it. I used homemade vanilla (from this website), so the ice cream had little specks of vani..." See morella bean in it, and was nice and creamy. The instructions say to mix the ingredients together IN the freezer container of the ice cream maker; don't do that if you have the kind of ice cream maker with the already-frozen canister! Mix them in a bowl and then add to the ice cream maker! Oh, I also scaled it down to 8 servings for my 1.5qt ice cream maker; it didn't make a lot; I think 16 servings would be about right for a full recipe. Thanks for the recipe, Jackie!"
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