Homemade Vanilla Ice Cream Recipe
Homemade Vanilla Ice Cream is a no-cook recipe that’s ready to enjoy in just 30 minutes. Serve with baked treats, in a bowl with chocolate syrup, or sandwiched between cookies!I usually double this recipe for a large freezer (to feed 12-18). Makes about 2 1/2 - 3 quarts!
Ingredients
- 3 eggs, beaten
- 1 quart half and half
- 1 quart whipping cream
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 tsp. salt
- 2 ½ Tbsp. vanilla
- ice
- rock salt, about 2 cups
Equipment
Instructions
- Mix all ingredients together in a large bowl; beat together on medium speed with a hand mixer or stand mixer for 1-2 minutes.
- Fill the ice cream freezer and make according to appliance directions, adding a lot of ice and rock salt, intermixing it.
Notes
Sandy’s tips:
- Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
- Use quality ingredients: Use good-quality cream and vanilla for this recipe. Make sure to use real cream and not cream substitutes for the best flavor and texture.
- Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
- Best texture and creaminess: Keep the heavy cream chilled until ready to combine with the rest of the ingredients for ultra creamy results.
- Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping.
Nutrition Facts
Calories: 496kcal, Carbohydrates: 32g, Protein: 6g, Fat: 39g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.004g, Cholesterol: 158mg, Sodium: 248mg, Potassium: 217mg, Sugar: 32g, Vitamin A: 1498IU, Vitamin C: 1mg, Calcium: 155mg, Iron: 0.4mg