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Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream
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This Homemade Vanilla Ice Cream recipe teaches you how to create a rich, creamy, and smooth ice cream using simple ingredients like heavy cream, whole milk, sugar, and pure vanilla extract. No ice cream maker is needed—just patience and stirring as it freezes. Perfectly customizable, this classic vanilla ice cream can be enhanced with various mix-ins or dietary substitutions. Enjoy a delightful, refreshing dessert that rivals store-bought versions with an irresistible homemade touch.

Ingredients

Scale

Main Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Base: In a mixing bowl, combine the heavy cream, whole milk, sugar, and salt. Whisk together until the sugar has completely dissolved and the mixture feels smooth. Stir in the vanilla extract to add the rich vanilla aroma and flavor.
  2. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight. This step is crucial to develop the right texture and flavor intensity before freezing.
  3. Freeze and Stir: Pour the chilled mixture into a shallow, freezer-safe container. Stir vigorously every 30 minutes for 2 to 3 hours to break up ice crystals and achieve a creamy consistency without an ice cream maker.
  4. Final Freeze: Once the ice cream has thickened and become creamy, cover the container tightly and freeze for an additional 2 to 4 hours until fully set. Your homemade vanilla ice cream is now ready to enjoy.

Notes

  • Use full-fat dairy like heavy cream and whole milk for a richer, smoother ice cream.
  • Ensure all ingredients are chilled before starting to reduce freezing time and improve texture.
  • Stirring every 30 minutes during freezing prevents ice crystals and enhances creaminess.
  • Choose high-quality vanilla extract or fresh vanilla bean seeds for the best flavor.
  • A pinch of salt balances and enhances the sweetness.
  • Store leftovers in an airtight container with parchment paper on top to minimize ice crystals.
  • Consume within two weeks for optimal freshness and texture.
  • Allow ice cream to sit at room temperature for 5 to 10 minutes before scooping for easier serving.

Nutrition

Keywords: vanilla ice cream, homemade ice cream, no ice cream maker, creamy dessert, classic vanilla, easy dessert

Find it online: https://eazyummy.com/homemade-vanilla-ice-cream/