Vanilla Ice Cream

Yield: 6 servings

Prep Time 5 minutes

Chill Time 12 hours

Total Time 12 hours 5 minutes

Homemade vanilla ice cream in metal loaf pan with ice cream scoop.

The best homemade Vanilla Ice Cream for making sundaes, scooping on top of pie or enjoying with a slice of birthday cake. It doesn't get any better than the simple joy of a rich, creamy vanilla ice cream!

Ingredients

1 ¾ cups heavy whipping cream
1 ¼ cup whole milk
¾ cup granulated sugar
⅛ teaspoon salt
1 Tablespoon of vanilla extract

Instructions

In a large bowl, whisk all ingredients together.
Pour directly into an ice cream maker and follow directions per manufacturer’s instructions for churning.
Once churning is complete, pour into an airtight, freezer-safe container and freeze at least 12 hours before serving.

Notes

For a deeper vanilla bean flavor, use one vanilla pod, split lengthwise and scoop out the seeds. Or use homemade vanilla sugar!
I used a Cuisinart Ice Cream Maker and it took about 20-25 minutes to churn. Ice cream was soft, not not scoopable.
I use a metal bread loaf pan and cover with plastic wrap then foil to store my ice cream.
Due to the frequent opening and closing of a traditional refrigerator/freezer, it may take longer for the ice cream to be solid. Additionally, the ice cream may remain in a soft state. For best results, placing the ice cream in a deep freezer is recommended.
Recipe from Barefeet in the Kitchen

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 83mgCarbohydrates: 30gFiber: 0gSugar: 30gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.