The Best Vanilla Ice Cream Recipes

VANILLA ICE CREAM

Steps:

• Add milk and sugar to a large mixing bowl. Stir together for about 2 minutes to help the sugar granules dissolve.
• Stir the heavy cream and vanilla extract into the mixture.
• Pour mixture into the prepared ice cream maker bowl.
• Run ice cream maker according to manufactures instructions. Run for 25 to 30 minutes till ice cream is nice and creamy throughout, like a soft serve consistency.
• Scoop ice cream into a 1.5 quart container, cover with plastic wrap, and place in the freezer for 6 hours, up to overnight for a more hand scooped ice cream.

BEST VANILLA ICE CREAM RECIPE

Steps:

• Prep: Freeze the bowl and paddle attachment to your ice cream maker for 24 hours.
• To prepare ice cream custard: Beat eggs and sugar for 5 minutes, until thick and pale.
• Mix in the cream, milk, and vanilla until blended. Place batter into the fridge at least 4 hours or freeze in as quick as 1-4 hours or until very cold.
• To make ice cream: Pour cold batter into the frozen ice cream maker and churn for 25-30 minutes.
• Ice cream will look gritty once done.
• Transfer ice cream into a container and freeze until firm or enjoy as a soft-serve.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

ULTIMATE VANILLA ICE CREAM

Steps:

• Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
• Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
• Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
• Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
• Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
• Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
• To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.