No fancy equipment necessary to make this delicious and Easy Vanilla Ice Cream. This recipe can be used with an ice cream maker or without!
If you have ever compared store-bought to homemade ice cream, you know there's a huge difference, not only in texture and flavor, but most importantly, in wholesome ingredients.
So, the next time you reach for store-bought ice cream, stop! With a little time and patience, you can create your own delicious Vanilla Ice Cream with this recipe. No fancy equipment is required.
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Do I Need an Ice Cream Maker?
While an ice cream maker does produce better results, there is a way to make a good quality ice cream without one.
Both methods are included in this recipe. Either way, I just love storing the ice cream in these classic white ice cream containers.
I like to divvy up a batch of the ice cream base and make different flavorings. It's easy to mix in fresh fruit; try peeling and dicing some peaches or nectarines to include in the ice cream. Fresh Strawberries are also delicious, they make it a pretty color, too!
More Pie to Serve À la Mode!
Please comment below and let us know what yummy flavor combos you come up with in the comments.
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Easy Vanilla Ice Cream
- 1 cup whole milk, well chilled
- ¾ cup granulated sugar
- 2 cups heavy cream, well chilled
- 1-2 teaspoons pure vanilla extract, to taste
- ¼-1/2 teaspoon salt, to taste
- In a medium bowl, combine the milk and the sugar, until the sugar is dissolved, about 1 – 2 minutes on low speed, if using a hand mixer.
- Stir in the heavy cream, vanilla and salt to taste.
- Taste and add more sugar and salt as needed to balance the flavors.
Using an Ice Cream Maker
- Make the cream mixture. (see instruction above)
- Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix according to manufacturer’s instructions, until thickened, about 25-30 minutes.
- Transfer to an airtight container and let it freeze until hard.
- Serve with fresh fruit or as a side with your favorite baked pie.
Without an Ice Cream Maker
- Freeze an empty freezer-safe shallow bowl or pan (stainless steel works well). This should take about 45 minutes.
- Make the cream mixture. (see instructions above)
- Put the bowl with the cream mixture over an ice bath to chill, be careful not to get water into the cream mixture.
- Move the chilled ice cream mixture into the frozen bowl or pan.
- Freeze for about 20 minutes and check the ice cream.
- As the edges start to freeze, stir the mixture with a whisk or spatula to break up the partially frozen ice cream.
- Return to the freezer.
- Stir ice cream vigorously every 30 minutes until it is firmly frozen.
- Repeat 4 to 5 times until mixture is smooth and creamy.
- Store ice cream in a covered freezer container until ready to use.