Best 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.

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.

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.

HOMEMADE VANILLA HONEY ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
• *You can substitute maple syrup for the Honey to make it into maple ice cream.
• 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.
• Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

HOMEMADE SOY VANILLA ICE CREAM

Steps:

• Pour all the ingredients into an ice cream maker.
• Follow the instructions on your ice cream maker, and put it in the freezer. You can store it in any container (I used plastic).

HOMEMADE VANILLA ICE CREAM (4 QUARTS) RECIPE

Steps:

• Beat eggs and sugar until fluffy. Add cream, mix together on low. Add vanilla and lemon extract. Empty this into freezer, and rinse bowl with excess milk. Fill freezer 2/3 full of milk and use the salt to freeze. Makes 4 Quarts

ROOT BEER FLOATS WITH HOMEMADE VANILLA ICE CREAM

Steps:

• For the vanilla ice cream: Whisk the eggs in a large mixing bowl. Whisk in the cream and milk, a little at a time, until incorporated; then add the sugar, a little at a time, whisking until completely dissolved.
• Pour the mixture into a glass bowl set over a pot of simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 40 minutes. Remove from the heat and stir in the vanilla. Let the ice cream base cool completely before adding it to an electric ice cream maker. Freeze according to manufacturer's instructions.
• For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer. Repeat with the remaining ice cream and root beer. Serve with large straws and spoons.

HOMEMADE VANILLA ICE CREAM (2 QUARTS) RECIPE

Steps:

• Beat effs and sugar until fluffy. Add cream, mix together on low. Add vanilla and lemon extract. Empty this into freezer, and rise bowl with milk. Freeze in 2 quart capacity ice cream freezer for 25 minutes or until firm.

FLAMING MANGO SAUCE OVER HOMEMADE VANILLA ICE CREAM

Steps:

• In a medium skillet, combine the mango, sugar, water, and cinnamon. Over medium high heat, bring the liquid to a boil. Lower the heat to medium and stir the mixture constantly for 3 to 4 minutes, until the sauce thickens slightly. In a small saucepan, warm the rum over low heat and stir in the cornstarch mixture until it thickens.
• Transfer the sauce to a heatproof bowl. Bring the mango sauce and the pan of warm rum to the table and spoon ice cream into six individual bowls. Light the rum in the pan and pour it, still flaming, into the mango sauce. Spoon some of the mango sauce over each dish of ice cream.

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 CHOCOLATE CHIP ICE-CREAM

Steps:

• Beat well 4 eggs with wire whisk.
• Add 1/2 cup sugar at a time to eggs, thorougly beating with each addtion until sugar is all combined.
• Add heavy cream and mix.
• Add 1/2 and 1/2, mix well; add vanilla and mix.
• Churn mixture in ice-cream maker according to directions.
• Stir in mini-chocolate chips. Freeze until set.

EASY HOMEMADE VANILLA ICE CREAM 'N COOKIES

Steps:

• In large bowl, combine sweetened condensed milk, egg yolks and vanilla; mix well.
• Fold in whipped cream and cookies.
• Pour into 9 x 5 inch loaf pan or other 2-quart container; cover.
• Freeze 6 hours or until firm.
• Let stand 5 minutes before serving.

JACK'S HOMEMADE VANILLA ICE CREAM

Steps:

• Mix corn starch with 1/2 cup milk.
• Add to 1 1/2 cups milk and cook in double boiler until thick and smooth. Stir constantly to avoid lumps.
• Add slightly beaten eggs to this mixture slowly as it cooks. (this is safer than using raw eggs of original recipe).
• Blend sugar, salt and evaporated milk with electric mixer in a large bowl.
• Add hot corn starch mixture and blend well.
• Add whipping cream, remaining milk and vanilla. Mix well.
• Pour into 1 1/2 gallon electric or hand freezer container.
• Add paddle and put on the lid.
• Set container down in freezer.
• Pack area around container with layers of ice and salt until entirely covered.
• Crank until firm.
• Remove paddle.
• Pour off excess water.
• Add more crushed ice and salt around container.
• Cover with towel.
• Store in shaded or cool area until time to serve.
• Makes 1 1/2 gallon of the best ice cream you have ever eaten.

ULTIMATE HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients and freeze in ice cream freezer.
• OR, if you prefer to cook the eggs:.
• Heat the milk and sugar in a large pot on the stove.
• Add a small amount of the mixture to the beaten eggs to heat.
• Then slowly stir eggs back into the milk mixture on the stove.
• Allow to cool, then add remaining ingredients and freeze.

DELICIOUS HOMEMADE VANILLA ICE CREAM

Steps:

• 1. In large mixing bowl, beat eggs until frothy. Add sugar & mix well. Add: whipping cream, evaporated milk, sweetened condensed milk and vanilla flavoring. Mix well.
• 2. Pour above mixture into 6-quart ice cream freezer canister, then add the whole milk.
• 3. Place ice and rock salt around outside of canister, in layers, to the top of the freezer. Keep adding ice, followed by rock salt, as ice melts while canister is churning. You will use about 1-1/2 boxes of rock salt and (2) 10-lb. bags of ice, by the time you are finished making this ice cream.
• 4. Unplug freezer, when it stops churning. (My "White Mountain" freezer takes 20-25 minutes to do this.) Pack ice down w/a large towel over the top of the freezer, until ready to serve ice cream. Enjoy! :)
• 5. Note: Some people prefer to use Mexican vanilla, and it does taste good. I have tried several kinds of vanilla w/this recipe, though, and I prefer "Adam's Best" Vanilla Flavoring (which uses a combination of artificial and real vanilla flavorings in it).