Homemade Vanilla Ice Cream Recipe

Image Credit : Love & Lemons

Ingredients

• 1½ cups heavy cream
• 1½ cups whole milk
• ⅔ cup cane sugar
• 2 teaspoons vanilla extract
• ⅛ teaspoon sea salt

Equipment

• Medium saucepan
• Whisk
• Heatproof bowl
• Ice cream maker (KitchenAid Ice Cream Maker Attachment or Cuisinart Ice Cream Maker)

Instructions

Step 1: Prepare the Ice Cream Base

1. Combine Ingredients:
   • In a medium saucepan, combine the heavy cream, whole milk, cane sugar, vanilla extract, and sea salt.
   • Warm the mixture over medium-low heat, whisking often, for about 5 minutes, or until the sugar dissolves and the mixture is warmed through.
2. Chill the Mixture:
   • Pour the warm mixture into a heatproof bowl.
   • Cover the bowl and chill in the refrigerator for at least 2 hours, or overnight. This helps the flavors meld and the mixture to fully cool.

Step 2: Churn the Ice Cream

1. Prepare the Ice Cream Maker:
   • Ensure the bowl of your ice cream maker has been frozen for at least 12 hours prior to churning.
2. Whisk and Pour:
   • Remove the chilled ice cream base from the fridge and whisk it well to ensure it’s smooth and combined.
   • Pour the mixture into the ice cream maker.
3. Churn:
   • Follow the manufacturer’s instructions for your ice cream maker.
   • Churn the mixture for about 20 to 30 minutes, or until it reaches a soft-serve consistency.

Step 3: Freeze for Firmer Ice Cream

1. Transfer to Container:
   • For firmer ice cream, transfer the churned ice cream to an airtight container.
2. Freeze:
   • Freeze the ice cream for an additional 2 to 4 hours to allow it to firm up.

Step 4: Serve and Enjoy

1. Scoop and Serve:
   • When ready to serve, remove the ice cream from the freezer.
   • If it’s too firm, let it sit at room temperature for a few minutes to soften.
2. Optional Toppings:
   • Feel free to get creative with your toppings! Fresh berries, chocolate chips, sprinkles, caramel sauce, or nuts make great additions.

Step 5: Storage

• Store:
  • Store any leftovers in an airtight container in the freezer for up to a month.
  • Remember to let it sit at room temperature for a few minutes before scooping if it’s too hard.

Notes

• Yield: This recipe makes about 1 quart of ice cream.
• Mix-In Ideas: Stir in chocolate chips, crushed cookies, or swirls of caramel or fudge during the last few minutes of churning for a fun twist.
• Serving Suggestions: Serve in a cone, a bowl, or between two cookies for an ice cream sandwich treat.

Enjoy making and eating this delightful homemade vanilla ice cream! It’s a simple pleasure that’s sure to bring smiles to everyone’s faces. Happy churning!