Best vanilla ice cream recipe

• The best homemade Vanilla ice cream recipe for making sundaes, scooping on top of pie, or enjoying with cake.
• The recipe yields 6 servings with the serving size 1 cup.
• The total time required to make the recipe is 12 hours and 25 minutes, out of which 25 minutes are active time and the rest is freezer time.
• The recipe requires 1 and 3/4 cups of heavy whipping cream, 1 and 1/4 cup of whole milk, 3/4 cup of granulated sugar, a pinch of salt, and 1 tablespoon of vanilla extract.
• Vanilla bean pods can be used instead of vanilla extract. One vanilla pod, split lengthwise, and seeds scooped is equal to a tablespoon of vanilla extract. Vanilla sugar can also be used in place of granulated sugar.
• No need to cook anything, just whisk and churn.
• The recipe is Philadelphia style ice cream and does not use eggs.
• The author suggests using real vanilla extract instead of imitation flavor.
• The author recommends a metal loaf pan for freezing the ice cream. Cover with a layer of plastic wrap and then a layer of foil to prevent freezer burn and keep the ice cream tasting fresh.
• Use a deep freezer to harden the ice cream for the best results.
• The author used a Cuisinart Ice Cream Maker for 20-25 minutes to churn to creamy soft ice cream consistency.
• The author suggests adding alcohol to the ice cream after churning to keep it softer.
• The ice cream can be stored in the freezer for at least twelve hours before serving.
• The author suggests serving the ice cream with pumpkin waffles, apple cobbler, or apple crumble.
• The ice cream can be enjoyed just as it is or with toppings like hot fudge, whipped cream, and sprinkles.
• The author suggests different mix-ins like cookies and cream, chocolate chip cookies, oatmeal cream pies, jimmies, Butterfinger, Snickers, Twix Bars, Milky Way, Heath, homemade English Toffee, and pureed fruit.
• The author informs that higher-fat milks, like whole milk and heavy cream, provide rich smooth flavor and texture to ice cream.
• The recipe includes nutrition information, which is for one serving of ice cream (one cup). It provides information on calories, total fat, saturated fat, trans fat, unsaturated fat, cholesterol, sodium, carbohydrates, fiber, sugar, and protein.
• The nutrition facts

• Vanilla ice cream is a classic favorite and can be enjoyed year-round.
• The secret ingredient in vanilla ice cream is often a closely guarded secret, typically a combination of natural and artificial flavors, some recipes call for vanilla extract, sugar, butter, or egg yolks which can add to the flavor.
• Provides a recipe for easy, no-churn vanilla ice cream with a variety of flavor options from Pastry Wishes, with the secret ingredient, vanilla bean powder.
• A USDA rule requires that ice cream be made with at least 10 percent milkfat to be called such which can come from either milk or cream, water, ice, milk proteins, sugar, and air, all of which combine to form a wonderfully colloidal emulsion.
• Provides step-by-step instructions on making vanilla ice cream at home with an ice cream maker.
• Depending on the type of ice cream machine, it may take between 20 and 45 minutes to churn ice cream.
• Provides a step-by-step guide on making vanilla ice cream at home without a machine, using heavy cream, condensed milk, pure vanilla extract, and a pinch of salt, which needs to be frozen for at least six hours.
• Suggests adding spices like curry, basil, rosemary, and cilantro, which can tantalize your taste buds and result in bizarre and delicious flavors.
• Suggests adding any mix-ins such as chocolate chips, nuts, or fruit while churning ice cream.
• Recommends using a digital kitchen scale in order to weigh all ingredients accurately.
• Provides a recipe for making ice cream with milk and eggs, which starts with whisking together the eggs and sugar until fluffy, adding milk and whisking until the mixture is fully combined, heating the mixture on the stove until it thickens, and adding additional flavorings and chilling the mixture in the refrigerator for at least four hours.
• Provides tips on using an ice cream maker, including using a pre-frozen container, pouring the mixture in the machine, adding any desired mix-ins, churning the mixture until thick and creamy, transferring the freshly made ice cream to a freezer-safe container, and freezing it until it’s ready to serve.
• Provides information about different types of ice cream makers, including self-contained units with a compressor that cools the churning chamber, also mentions the best ice cream makers available.

• Provides information about edible science experiments for children, suggesting making ice cream in a mason jar where the cream mixture becomes larger and hardens as the ice cream expands.

• The webpage provides a recipe for Homemade Vanilla Ice Cream.
• This recipe is the most smooth and simple dessert to make this summer.
• It takes only 10 minutes to prepare this recipe, using just 4 ingredients and 4 tools.
• The recipe makes vanilla ice cream that tastes even better than store-bought ice cream.
• The recipe does not require an ice cream machine.
• The base for the Homemade Vanilla Ice Cream recipe is the master recipe for the 2-Ingredient No Machine Ice Cream.
• The base of the recipe is made by whipping heavy whipping cream and sweetened condensed milk.
• The webpage includes details about the tools required to make the vanilla ice cream, such as measuring cups and spoons, stand mixer with whisk attachment or hand mixer with a medium-sized bowl, paring knife, and silicone spatula.
• Heavy whipping cream (all-purpose cream or heavy cream) is needed to make the ice cream.
• The cream needs to have at least a 38% fat content.
• Homemade Condensed Milk is necessary for this recipe and cannot be substituted.
• The recipe requires 14 ounces (1 can/ 400ml) of cold sweetened condensed milk (fat-free or regular).
• The webpage also includes information on how to make homemade condensed milk.
• Vanilla extract or vanilla paste can be substituted for vanilla pods if necessary.
• If substituting with vanilla extract, add 3 teaspoons.
• The whipped cream mixture should not be overmixed; otherwise, it will turn into butter and make the ice cream split with curds.
• The ice cream mixture should be stored in an airtight container.
• The mixture should be frozen for a minimum of 6 hours or overnight.
• The frozen ice cream can be kept in the freezer for up to 6 weeks.
• The webpage provides tips for making the best homemade vanilla ice cream such as reducing condensed milk for less sweet ice cream, chilling the condensed milk in the refrigerator before using, and ensuring that the freezer operates at -18C to freeze the ice cream correctly.
• The webpage recommends other flavors of homemade ice cream that could also be made using the master recipe.
• 100+ ice cream recipes can be found at Gemma’s Freezer Section Ice Cream Destination page.
• The webpage provides a 2-minute recipe video featuring demonstrations of each step of the recipe.
• The recipe takes 10 minutes to prepare and does not require an ice cream machine-making it easy and convenient to make at home.

• Recipe for homemade vanilla ice cream with 4 ingredients (2 cups heavy whipping cream, 2 cups half-and-half cream, 1 cup sugar, and 2 teaspoons vanilla extract)
• Total time required is 25 minutes (5 minutes for prep, 20 minutes for processing and freezing)
• Makes 1-1/4 quarts of ice cream
• This recipe is referred to “one of the best vanilla ice cream recipes”
• Tips on making the ice cream creamy and not icy
  • Use high-fat milk like whole milk, heavy cream, or half-and-half to ensure a creamy texture
  • If made with low-fat milk, it can potentially become icy
• Tips on making the ice cream thicker
  • Adding egg yolks, eggs, or cornstarch can make the ice cream a firmer and creamier texture
  • Making a vanilla custard ice cream with a cooked custard base can help achieve a thicker consistency
• Can make ice cream without an ice cream maker through a simple process
  • Pour the mix into a chilled container like metal or glass and store in the freezer
  • Take out the container a few hours later when it has an almost hard consistency, and mix every 30 minutes until it’s creamy enough
• Offers best practices for storing homemade ice cream
  • Store the ice cream in an airtight container with a waxed paper or plastic wrap pressed directly onto the surface to avoid ice crystals
• Provides extra information on what to serve with homemade vanilla ice cream
  • It complements dishes like apple pie, fudgy brownies, fruit-filled cobbler, or ice cream sandwiches
  • There are plenty of ingredients that can be added to enhance the flavor of the vanilla ice cream, like chocolate chips, sprinkles, fruit, peanuts, or caramel
• Offers a variation for raspberry or strawberry ice cream by substituting 2 cups of fresh or frozen berries for 1 cup of half-and-half cream
  • Puree the berries in a blender or food processor, and then stir them into the other ingredients before freezing
• Provides the nutritional information for half a cup of homemade vanilla ice cream
  • 308 calories
  • 22g of fat (14g are saturated)
  • 78mg of cholesterol
  • 37mg of sodium
  • 23g of carbohydrates (23g of sugar, no fiber)
  • 3g of protein

• User bought a Cuisinart ice cream machine in a Black Friday sale (2Q Cuisinart ICE-70c)
• The user has recipes that came with the machine, but instruction manual recipes aren’t always the best
• The user is specifically looking for a good vanilla ice cream recipe that would fit with the machine
• Some users suggest the book “Hello, My Name is Ice Cream” for good, approachable information and recipes
• Another user suggests Salt and Straw’s no-egg base and vanilla recipe, and stresses the importance of maintaining the fats-to-sugars ratio and freezing the cylinder for 15-20hr between batches
• Another user recommends buying additional frozen bowls until the Cuisinart ICE100 can be purchased
• There is a debate on whether to use eggs in the vanilla ice cream recipe or not, with recommendations to choose the recipe based on the specific ingredients and their ratios that will help thicken the base properly
• Some general tips shared include the ideal timeline for ice cream-making, freezing the cylinder for 24 hours or more, churning in the freezer or refrigerator to keep everything colder and much quieter, having a thermometer and a large mesh strainer at hand, and considering buying a second cylinder to double the capacity
• User shares their favorite vanilla ice cream recipe and its steps using egg yolks, caster sugar, whole milk, pure cream, vanilla, and a pinch of salt
• One user shares their favorite ice cream recipe, a strawberry ice cream recipe that doesn’t use eggs, and suggests reading books to learn more about making ice cream
• Another user recommends the book “Sweet Cream and Sugar Cones” with vanilla recipes that use both a vanilla bean and vanilla extract and provide excellent flavor, and shares some useful tips on keeping the ice cream smooth and avoiding ice crystals forming inside the cylinder.
• There is a mention of a chocolate ice cream recipe in the manual that came with the machine that can be a standard go-to chocolate recipe, but the user primarily makes Philadelphia-style ice creams due to convenience
• Some flavor combinations that the users mentioned making at home include blueberry thyme ice cream, basil ice cream, and one made with charcoal and black licorice
• There is mention of a toasted marshmallow ice cream that just uses the melted marshmallows (full of gelatin) to get the proper consistency
• Some users recommend reading books to learn more about the technique and some of the food science behind the ice cream making process, and recommend “”

• Four simple ingredients in the vanilla ice cream recipe
  • 2 1/4 cups of milk
  • 1 cup of heavy whipping cream
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
• Detailed step-by-step recipe provided
  • Cook the milk, cream, and sugar until the sugar has dissolved.
  • Transfer them to a measuring cup, then add the vanilla extract.
  • Chill the mix for 8 hours or overnight.
  • Pour the mix into an ice cream maker and churn according to the manufacturer’s directions.
  • Serve immediately or ripen in the freezer before serving.
• Vanilla ice cream can last a few weeks stored in an airtight container in the freezer.
• Suggestions for serving the ice cream
  • Topping with chocolate syrup, caramel sauce, or fruit sauce
  • Pairing the vanilla ice cream with a fruit crisp or cobbler.
  • Serving your ice cream in a store-bought or homemade waffle cone.
• Community tips and feedback:
  • Sweets4mysweet suggests adding mini chocolate chips and creme de menthe into the recipe
  • One community member says the recipe is the best they’ve found for their ice cream maker.
  • RyelDavid suggests adding cocoa powder into the recipe to make chocolate ice cream.
• The recipe is an excellent base for creating different flavors.
• The recipe provides six servings of vanilla ice cream.
• Information about the writer/editor of the recipe.
• The date the recipe was last edited, which was September 5, 2022.
• The recipe uses the units of measurement, including cups and teaspoons.
• There is a printer-friendly version of the recipe available.
• The webpage has a comment section where users can post feedback, suggestions, and ask questions about the recipe.

Not used in article

• The post is about a homemade vanilla ice cream recipe by Salt & Baker
• The recipe uses eggs and heavy cream to make a smooth and creamy custard
• Vanilla extract is used for the vanilla flavor. Vanilla bean paste can be used for an even stronger flavor
• Properly tempering the eggs elevate the temperature gradually while streaming the hot cream into it.
• Whole milk is used because it has a high enough fat content to create a creamy texture.
• The recipe provides tips on making sure the ice cream mixture freezes correctly, such as making sure the ice cream maker bowl is properly chilled.
• Follow the directions precisely when it comes to heating and cooling the mixture. The key to getting a smooth texture and a proper custard ice cream is to slowly heat and slowly cool the mixture.
• The recipe is churned, which means it’s light, fluffy, and super creamy. The churning keeps the forming ice crystals small and smooth and thickens the texture due to the air churned into it.
• The recipe provides advice for making the ice cream on its own, as well as for add-ons and mix-ins.
• Crushed peppermint, Oreos, chocolate chips, candy pieces, cookie dough bites, caramel ribbon, brownie bits, raspberry sauce, and homemade hot fudge are all suggested as mix-ins or toppings.
• The ice cream can be stored in an airtight container in the freezer for up to 2 months.
• If the ice cream is served right away, it will be more like a soft serve texture.
• Follow the manufacturers’ instructions for the amount of time to churn, but it normally takes between 25 and 40 minutes to churn.
• Making the ice cream does require an ice cream maker.
• The recipe yields four servings and takes about 4-5 minutes to beat the sugar and yolks, 10-15 to cool the mixture over an ice bath, and several hours to firm up in the freezer.
• The recipe calls for 7 egg yolks, 1 1/3 cups of granulated sugar, 1/4 teaspoon salt, 3 cups heavy cream, 1 cup whole milk, and 1 tablespoon vanilla extract.
• The blog mentions dark chocolate ice cream and raspberry ice cream as two other recipes to try.
• The creator of the recipe welcomes readers to leave a rating and feedback about the recipe and even provides information on how to tag Salt & Baker’s social media platforms if a picture of the ice cream is

Not used in article

Not used in article

💭  Looking into

The article provides creative toppings and mix-in ideas to enhance the flavor and texture of the vanilla ice cream

💭  Looking into

The article provides a detailed recipe with instructions and exact measurements