Vanilla Ice Cream, such a classic!
Consider the possibilities of your favorite ice cream dessert and more than likely vanilla ice cream was used as the base recipe. It is the most versatile flavor of ice creams, and allows you to dream up so many flavor combinations around it! It’s typically one of the first flavors children experience, and along with chocolate, they are the best selling flavors you can find.
I’m a bit of an avid ice cream connoisseur. Actually, I’m more of that person in line at the ice cream parlor that can’t make up their mind because of all the possibilities that I don’t want to miss out on. Hurry up lady! …. I can’t make up my mind … aaggh. Seriously, that’s me, holding everyone up.
Now, because I’m not exactly able to pick just one flavor at the store, I’ve begun making my own ice cream. It’s actually a win-win for all involved, trust me. I’ve experimented with some classic ice cream recipes, from this vanilla ice cream recipe to a subtle rosemary and honey ice cream.
The brilliant thing about being able to make up your own homemade ice cream, is that you can use your imagination with the ingredients to suit your own taste. You can use this easy homemade vanilla ice cream as a starting point, and then just start adding in your own fruits, nuts or candies. For this recipe, I added extra vanilla flavoring, you can cut down on the amount of vanilla extract if you prefer, but I enjoy the vanilla flavor to be the center of attention.
As for the equipment I used, I love the Breville Smart Scoop ice cream maker! This one is not for the faint of heart, it uses a compressor, and makes incredible homemade ice cream, definitely for those who are serious about their ice cream. Another great ice cream maker is the Cuisinart ice cream maker, it holds it’s own nicely but it does require that you freeze the insert bowl many hours before starting. For the wooden, more old-fashioned ice cream maker, try this AmeriHome version or this one by Hamilton Beach.
Here’s my recipe and how to make homemade vanilla ice cream, easy peasy!
- 2 Eggs
- 3/4 cup Sugar
- 2 cups Heavy Cream
- 1 cup Milk
- 2 tsps Vanilla Extract
- 1 Vanilla Bean
- Whisk the eggs in a medium sized mixing bowl until light and fluffy, about 1- 2 minutes.
- Add in the sugar, a little at a time, then whisk mixture until completely blended, about an additional minute.
- Slice the vanilla bean lengthwise and scrape out the beans, reserve the vanilla pod.
- Add the vanilla beans and extract, mix well.
- Pour in the dairy, milk and cream, and continue to whisk until well blended.
- Once well blended, transfer mixture to your ice cream maker, freeze according to the manufacturers directions.
- Transfer the vanilla ice cream to a freezer safe bowl, freeze for an additional 2 - 4 hours or overnight until firm. Best if consumed within 2 weeks. Serve and enjoy.
If you prefer a less intense vanilla flavor, you can reduce the vanilla extract to 1 teaspoon.
To use as a base, simply fold in fruit or other desired ingredients at manufacturers suggested time to add extras.
You can use the reserved vanilla pod, simply place in an airtight jar with sugar, and voila, you have vanilla sugar. Store unopened for about 1 - 2 weeks before using. Keep topping up the sugar and use within a year.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.