Description
This homemade vanilla ice cream recipe is a simple yet delicious treat made with just five basic ingredients. It features a rich and creamy texture achieved by using heavy cream and whole milk, sweetened with cane sugar, and flavored with pure vanilla extract. The recipe skips eggs for simplicity, yet delivers a smooth and indulgent vanilla ice cream perfect for any occasion.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup cane sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Combine Ingredients: In a large mixing bowl, whisk together the heavy cream, whole milk, cane sugar, vanilla extract, and salt until the sugar is completely dissolved and the mixture is smooth.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 1-2 hours, or until thoroughly chilled. This helps ensure a smoother ice cream texture.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to allow it to firm up to a scoopable texture.
- Serve: Once firm, scoop and serve the ice cream as desired. Store leftovers in the freezer, well covered, for up to 1 week.
Notes
- For a dairy-free alternative, use coconut cream and plant-based milk instead of heavy cream and whole milk.
- If you prefer a speckled look and deeper vanilla flavor, substitute vanilla extract with vanilla bean paste.
- This recipe does not require eggs, making it quicker to prepare without sacrificing creaminess.
- Make sure to chill the ice cream base properly before churning to improve texture and reduce ice crystals.
- Use whole milk for best creaminess; skim or reduced-fat milk can result in icy texture.
