Best 10 Homemade Vanilla Ice Cream Recipes

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.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

HOMEMADE VANILLA ICE CREAM

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• Whisk all ingredients together until sugar dissolves.
• Pour into the bowl of an ice cream machine.
• Freeze according to the ice cream maker's instructions.
• After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
• Serve with your favorite toppings.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM

Steps:

• Combine sugar, salt and milk in saucepan and cook over medium heat, stirring occasionally until mixture almost boils.
• Reduce to low.
• Gradually stir about 1/2 cup of hot mil into the beaten eggs.
• Add eggs to remaining hot mixture.
• Cook over low heat, stirring constantly until slightly thickened, about 5 minute.
• Remove from heat and refrigerate at least 2 hours.
• Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
• Pour into canister and churn.

HOMEMADE VANILLA ICE CREAM

Steps:

• In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.
• Prepare an ice bath; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.
• Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
• Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.
• Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice-cream maker according to manufacturer's instructions.

MOM'S OLD FASHIONED HOMEMADE VANILLA ICE CREAM

Steps:

• 1. In a large mixing bowl, beat eggs until light and fluffy, about 2 minutes.
• 2. Add sugar and beat another 2 minutes.
• 3. Add milk and beat until well blended.
• 4. Place in a 2 quart saucepan and heat until lukewarm. Watch closely; do not overheat or scotch!
• 5. This is a box of Junket Rennet Tablets. I don't know if your grocer carries this product but if not, you can order it on-line.
• 6. This is 4 foil wrapped Junket Rennet Tablets.
• 7. Break the Junket Rennet tablets and place in a small measuring cup.
• 8. Add a small amount of warm water and allow tablets to dissolve.
• 9. Add Vanilla and dissolved tablets to warmed ice cream mixture and stir until well blended.
• 10. Pour mixture immediately into freezing container of your choice and insert the churn blade. Let ice cream mixture set undisturbed for a few minutes. Take a spoon and scoop out a small amount of the mixture. Check to see if it has set to a soft custard like consistency.
• 11. When mixture is set, place container into the ice cream freezer of your choice and follow manufacturer's instructions. Begin churning until it is frozen.
• 12. Yum; doesn't this look good?
• 13. This delicious ice cream is best if eaten immediately. It is similar in texture to a Frosty Ice Cream Cone. Enjoy!
• 14. Add the sauce of your choice. It is wonderful with chocolate sauce!
• 15. Or sweetened crushed strawberries!
• 16. Or Mrs. Richardson's Butterscotch Caramel Sauce.

EASY HOMEMADE EGGLESS VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well.
• Pour into ice cream freezer container.
• Freeze according to manufacturer's instructions.
• Freeze leftovers.
• NOTE:.
• If you bring the liquids to a simmer is makes a smoother ice cream.
• Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.
• VARIATIONS:.
• Fresh Fruit Ice Cream:
• Reduce half-and-half to 1 cup.
• Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired.
• Proceed as above.

GAM'S HOMEMADE VANILLA ICE CREAM

Steps:

• In a large heavy saucepan, whisk eggs and sugar until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Let sit for 2 minutes, occasionally stirring gently. Stir in half-and-half, heavy cream and vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight., 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.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, at least 4 hours.

HOMEMADE VANILLA AND CHOCOLATE ICE CREAM SANDWICHES

Steps:

• In a small saucepan, combine sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm., To make ice cream sandwiches, spread a 1/3 of a cup of ice cream on bottoms of half of the cookies. Cover with remaining cookies; press down gently. If desired, roll sides of ice cream sandwiches in chocolate chips, jimmies, peanuts or coconut. Wrap each in plastic wrap; freeze on a baking sheet until serving.