Homemade Vanilla Ice Cream

Course: Dessert

Cuisine: American

Prep Time: 15

Chill and freeze time: 4 30

Total Time: 4 45

Servings:

Calories: 609kcal

Author: Kris Longwell

It just doesn't get more classic than churning up classic, simple, scrumptious homemade ice cream. This recipe is old-fashioned, in that it doesn't use an egg custard base. It's simply cream, milk, sugar, and vanilla. Be sure to follow your ice cream maker's manufacturer's instructions. This recipe makes 4 quarts.

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Equipment

1 4-quart ice cream maker

Ingredients

6 cups heavy cream
4½ cups whole milk
2¼ cups sugar
1½ tablespoon vanilla extract
Ice See NOTES
Rock salt See NOTES
chocolate sauce (optional)

Instructions

Place the canister in the freezer.
In a large bowl, whisk together the cream, milk, sugar, and vanilla. Whisk until sugar is dissolved. Place in the refrigerator for 30 minutes (or up to overnight).
Remove the canister from the freezer, and ladle the cream mixture into the canister (you'll probably want to whisk the cream mixture before doing this to help make sure most of the sugar is dissolved).
Freeze according to manufacturers' instructions. See NOTES.
Once the cream mixture is thick, remove and freeze until solid, 3 to 4 hours, or overnight. Allow to thaw for about 10 to 20 minutes before serving.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Half and half can be substituted for the milk. We don't recommend using reduced-fat milk for this ice cream.

If using an old-fashioned "bucket" electric ice cream maker, you'll want to fill about 6 cups of ice around the filled canister. Then sprinkle on half a cup of rock salt. Repeat until you reach a couple of inches from the top of the bucket. Add another layer of ice and salt if melted down an inch or two.

The ice cream will keep in the freezer for up to 2 weeks (or longer, but may start to develop freezer burn).

Nutrition