Homemade Vanilla Ice Cream Recipe
- 2 cups heavy whipping cream
- 2 cups half-and-half cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- In a bowl, combine all ingredients; stir until the sugar is dissolved. Freeze in an ice cream freezer according to manufacturer's directions. Yield: 1-1/2 quarts.
Reviews for Homemade Vanilla Ice Cream(14)
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For such a simple recipe, this was delicious. Very creamy and doesn't have that grainy texture that some homemade ice creams have. Instead of vanilla I used 2 tsp. of Amaretto. Will make again and again!
This recipe is awesome! It is requested by friends every summer for our annual pool party. I love the fact that it doesn't have to be cooked first.
Made the vanilla and strawberry also. Made a double batch on both recipes, a day ahead. Put in freezer safe bowl, froze for ice cream social the next night. Was creamy and delicious, not icy. Excellent. Used Mexican vanilla and had excellent vanilla flavor.
I prefer vanilla ice cream with a custard base, but didn't have the time nor the refrigerator space to chill, so I gave this a try. I doubled the recipe to make 3 quarts, as I have a 4 quart freezer. It comes out of the ice cream freezer a very soft serve, but very tasty ice cream. Since only 5 of us were eating ice cream along with homemade peach pie, I put the remainder in containers in the freezer. After several hours it was firm enough that I needed an ice cream scoop, but not, as I would have thought, icy and rock hard. It had the perfect "scoopabililty". 4 days later it is still great. I like this recipe so well I may try it again, only heating part of the mixture enough to temper some eggs and and them for a more custard taste, but this is an outstanding recipe on its own.
This is so simple, and yet quite yummy. I was looking for something that didn't require stove top preparation, and skipped the raw eggs. I doubled the recipe for my four-quart ice cream maker.
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