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Homemade Vanilla Ice Cream Recipe
Homemade Vanilla Ice Cream Recipe photo by Taste of Home

Homemade Vanilla Ice Cream Recipe

Read Reviews (14)
4.93 14
Publisher Photo
There is nothing better then homemade ice cream. Your family will request this recipe every summer!—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 5 min. Process: 20 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 5 min. Process: 20 min. + freezing
MAKES: 12 servings

Ingredients

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

Nutritional Facts

1 serving (1/2 cup) equals 256 calories, 19 g fat (12 g saturated fat), 74 mg cholesterol, 35 mg sodium, 19 g carbohydrate, 0 fiber, 2 g protein.

Directions

  1. 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.
Editor's Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
Originally published as Homemade Vanilla Ice Cream in Country Woman

Nutritional Facts

1 serving (1/2 cup) equals 256 calories, 19 g fat (12 g saturated fat), 74 mg cholesterol, 35 mg sodium, 19 g carbohydrate, 0 fiber, 2 g protein.

Reviews for Homemade Vanilla Ice Cream(14)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 18, 2013

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!

MY REVIEW
Reviewed Aug. 12, 2013

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.

MY REVIEW
Reviewed Aug. 11, 2013

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.

MY REVIEW
Reviewed Jul. 8, 2013

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.

MY REVIEW
Reviewed Jul. 5, 2013

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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