Vanilla Ice Cream Recipe

Name: Vanilla Ice Cream Recipe
Total time: 25 min
Yield: 60 servings
Cuisine: American
Ingredients: 0.98 cups heavy whipping cream; 0.98 cups half-and-half cream; 0.49 cup sugar; 0.98 teaspoons vanilla extract

25m

Serves 60

tasteofhome.com

Vanilla Ice Cream Recipe

tasteofhome.com

25m

Serves 60

Directions

1Whisk together heavy whipping cream, half-and-half, sugar, and vanilla extract until sugar dissolves.
2Fill ice cream maker cylinder no more than two-thirds full and freeze according to the manufacturer's instructions.
3Refrigerate any remaining ice cream base until ready to freeze.
4Serve immediately or transfer to freezer containers, allowing headspace for expansion.
5Freeze until firm, 2-4 hours if needed

Ingredients

0.98 cups heavy whipping cream
0.98 cups half-and-half cream
0.49 cup sugar
0.98 teaspoons vanilla extract

Equipment

ice cream makerlarge bowlfreezer containers

Tips

Use heavy whipping cream, not whipping cream.
Do not substitute half-and-half for milk.
Do not substitute brown sugar.
Use high-quality vanilla extract or paste.
For a softer serve, skip final freezing step.
Add mix-ins during last minute of churning.
Layer in jams or curds for extra flavor.
Drizzle melted chocolate or salted caramel for unique textures.
Substitute berries for half-and-half to make fruit ice cream.
Store in an airtight container with wax paper to prevent ice crystals.
Keep towards the front of the freezer for easier scooping.
To make ice cream without an ice cream maker, stir every 30 minutes for 3 hours during freezing

Vanilla Ice Cream Recipe

25m

Serves 60

tasteofhome.com

Vanilla Ice Cream Recipe

tasteofhome.com

25m

Serves 60

Directions

1Whisk together heavy whipping cream, half-and-half, sugar, and vanilla extract until sugar dissolves.
2Fill ice cream maker cylinder no more than two-thirds full and freeze according to the manufacturer's instructions.
3Refrigerate any remaining ice cream base until ready to freeze.
4Serve immediately or transfer to freezer containers, allowing headspace for expansion.
5Freeze until firm, 2-4 hours if needed

Ingredients

0.98 cups heavy whipping cream
0.98 cups half-and-half cream
0.49 cup sugar
0.98 teaspoons vanilla extract

Equipment

ice cream makerlarge bowlfreezer containers

Tips

Use heavy whipping cream, not whipping cream.
Do not substitute half-and-half for milk.
Do not substitute brown sugar.
Use high-quality vanilla extract or paste.
For a softer serve, skip final freezing step.
Add mix-ins during last minute of churning.
Layer in jams or curds for extra flavor.
Drizzle melted chocolate or salted caramel for unique textures.
Substitute berries for half-and-half to make fruit ice cream.
Store in an airtight container with wax paper to prevent ice crystals.
Keep towards the front of the freezer for easier scooping.
To make ice cream without an ice cream maker, stir every 30 minutes for 3 hours during freezing