Vanilla Ice Cream67 Reviews
“No cook ice cream.” - by Ginger
Original recipe yields 5 cups
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Amount Per Serving (8 total)
- 361 cal
- 29 g
- 23.2 g
Based on a 2,000 calorie diet
Reviews (67)Rate This Recipe
"I have made this recipe so many times I have lost count. I made a few changes. Instead of sugar I used 1 cup honey. I took the milk and threw it in the blender with my honey to blend it together well...." See more I also reduced the amount of cream by 2 1/2 cups and replaced it with milk. Then instead of refidgerating it over night I just tossed it in the ice cream maker and enjoyed it. SO SIMPLE and delicious. I have made chocolate (added 1/3 cup coco)AND mint chocolate chip(I used peppermint extract instead of vanilla and tossed in some chocolate chips) By far my favorite recipe!"
"Reducing the sugar to ½C. improves the texture, increases the overrun to about 50%, and kills the over-sweet after taste. Unlike others, I found the recipe's vanilla amount to be perfect once the amo..." See moreunt of sugar was reduced. There were reviewer complaints about a buttery or butterfat taste. I believe that to be due to trying to dissolve all the sugar without using an ice bath to keep the cream chilled. The room temperature and the natural temperature rise due to stirring or whisking would warm the cream enough that they were churning butter. It has happened to me in the past, and is a nasty surprise when butter is not the goal. Try whisking the sugar into the half-and-half, then stirring in the cream. This recipe is what ice cream is all about. Mmmm good!"
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