Vanilla Ice Cream Recipe

This homemade vanilla ice cream is my go to ice cream recipe. I use it as a starting point for all my favorite flavored ice creams.

Course Dessert

Cuisine American

Prep Time 5

Freezing Time 30

Total Time 35

Servings people

Calories 444kcal

Mix together all ingredients and pour into 2 qt. ice cream maker.
Follow manufacturer's directions.
After ice cream has set up, stir in add in (mini chocolate chips, crushed cookies etc.)

The key to a good vanilla ice cream is of course the type of vanilla that you use. Pure Vanilla Extract can be expensive but this ice cream is the time to splurge and use the good stuff. Since vanilla is your main flavor in this ice cream, you want it to be a good one. I always use pure vanilla extract or vanilla bean paste when making this ice cream.
For the creamiest homemade vanilla ice cream, make sure all of your ingredients are well chilled before mixing and churning. Starting with a cold ice cream base helps it freeze more quickly and results in a smoother texture.
If your ice cream maker requires a frozen bowl, place it in the freezer at least 24 hours ahead of time. A fully frozen bowl is key to properly churning the ice cream.
Don't overfill your ice cream maker. Ice cream expands as it churns, so leave some room in the machine for the mixture to grow in volume.
For a firmer, scoopable ice cream, transfer the churned ice cream to an airtight container and freeze it for 2 to 4 hours before serving. Freshly churned ice cream will have a softer, soft-serve consistency.
This ice cream makes a great base for other flavors. Try mixing mini chocolate chips, crushed Oreos, Toffee bits, or your favorite candy.
If they don't sell half and half where you live you can replace it with equal amounts of whole milk and heavy whipping cream. I have found though that half and half does work best if it is available to you.