Easiest Vanilla Ice Cream
Updated April 10, 2023
- Total Time
- 30 minutes, plus several hours' chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups heavy cream, preferably organic and not ultra-pasteurized
- 2cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
- ½vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
- 1cup granulated sugar or ¾ cup light corn syrup, more to taste
- ½teaspoon salt, more to taste
Nutritional analysis per serving (12 servings)
225 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 2 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
- Step 2
Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
- Step 3
Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
- Step 4
Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
Private Notes
Comments
This is close to the ratio I've been using - 2 cups cream, 1 cup milk, 3/4 cup sugar, 1 tablespoon vanilla - and it makes great ice cream!
I add 1 tablespoon or so of brandy or other alcohol, both for taste and to keep it from freezing too hard ...
1 Tbl. of Nielsen-Massey vanilla paste is equal to a whole vanilla bean. You get the same flecks and flavor, minus the waste, mess, or frustration of scraping a pod.
Or split and soak 3 pods in a cup of vodka. Store in a cool, dark place for at least 6 weeks. You'll end up with a richly flavored, fully flecked extract. Shake well before using in recipes that call for scraped vanilla bean.
After you put the churned mixture in the container, lay a piece of plastic wrap over it. This will prevent a skin from forming on the top as it freezes.
The tastiest and most fool proof ice cream. Also a crowd pleaser.
This is truly the easiest ice cream ever. And also insanely delicious. Not too sweet but still decadent, with the vanilla bean being the star.
Could you make good coffee ice cream with this mix?
Advertisement