Vanilla Ice Cream Homemade Recipe


Vanilla Ice Cream Homemade Recipe

Vanilla Ice Cream Homemade Recipe Come warm weather, there’s nothing better than a frosty scoop of homemade ice cream pulled right from your freezer. It’ll impress your friends. Frighten your enemies. And it’ll keep you supplied with dessert all season long. I know what you’re thinking. Making ice cream is hard! It takes too much time! I can’t afford an ice cream maker! With all due respect to the doubters out there, I want to set the record straight: If you can bake a cake from a box, you can make ice cream from scratch. You may even have all the ingredients in your kitchen right now. And though yes, ice cream does require a piece of special equipment (or not), it’s a 50-buck investment that’ll last you endless summers of frozen dessert bliss.

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The problem for beginners is that most ice cream recipes are more involved than they need to be. They throw around terms like “ribboning” and “tempering,” use half a dozen bowls and pots, and demand ice baths and an expectation for perfect ice cream intuition. They read as welcoming as a handbook on disarming nuclear warheads.

But as far as desserts go, ice cream’s incredibly easy. To prove it, I’ve laid out what I think is the easiest way to make vanilla ice cream* at home, step by step, ingredient by ingredient. You’ll need less than 30 minutes of active prep time, a few hours to an overnight wait, and half an hour of effortless churn time. And that’s it: start this recipe in the morning and you can have fresh ice cream for dessert that night.


The ingredient list is so small and flexible it barely needs a formal recipe, but here goes. You’ll need:

  • 2 cups of heavy cream
  • 1 cup of whole milk
  • 6 large eggs
  • 3/4 cup of sugar
  • Vanilla extract to taste
  • Salt to taste