VANILLA ALMOND MILK ICE CREAM RECIPE RECIPES

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HOMEMADE VANILLA ICE CREAM RECIPE: HOW TO MAKE IT



Homemade Vanilla Ice Cream Recipe: How to Make It image

We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1-1/4 quarts.

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract

Steps:

  • Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Nutrition Facts : Calories 308 calories, FatContent 22g fat (14g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 23g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

SIMPLE VANILLA ICE CREAM RECIPE - NYT COOKING



Simple Vanilla Ice Cream Recipe - NYT Cooking image

The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten — straight from the machine). It requires no eggs either, which means no custard, so it's much simpler to make. The recipe even works with skim milk, if not quite as brilliantly. With skim milk or half-and-half, this is a much less fat-laden ice cream than one made with six eggs.

Provided by Mark Bittman

Total Time 20 minutes

Yield 1 generous pint

Number Of Ingredients 5

2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch

Steps:

  • Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
  • In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
  • If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.

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SIMPLE VANILLA ICE CREAM RECIPE - NYT COOKING
The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten — straight from the machine). It requires no eggs either, which means no custard, so it's much simpler to make. The recipe even works with skim milk, if not quite as brilliantly. With skim milk or half-and-half, this is a much less fat-laden ice cream than one made with six eggs.
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Total Time 20 minutes
  • If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
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