Key Ingredients for Old-Fashioned Homemade Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
How to Make Old-Fashioned Homemade Vanilla Ice Cream
Experience the joy of creating incredibly smooth, rich, and deeply satisfying Old-Fashioned Homemade Vanilla Ice Cream. This recipe is wonderfully simple, delivering a taste that rivals any store-bought option but with an unmistakable homemade touch. Get ready to impress yourself and your loved ones with this classic dessert that takes approximately 15 minutes of active prep and then requires chilling and churning time. This satisfying dessert promises pure vanilla bliss.
Step-by-Step Instructions
- Prepare the Base: In a medium saucepan, combine the whole milk, granulated sugar, and salt. Place the saucepan over medium heat. Stir continuously until the sugar and salt are completely dissolved. Do not let the mixture boil; you are simply looking to warm it and dissolve the solids. This initial step ensures a smooth, even texture in the final ice cream.
- Infuse the Vanilla: Once the sugar and salt are dissolved, remove the saucepan from the heat. Stir in the pure vanilla extract. For an even richer vanilla flavor, you can add a vanilla bean, split lengthwise, to the milk mixture while it heats, and then remove it before adding the extract. Allow the mixture to cool slightly.
- Chill the Base: Transfer the milk mixture to a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming. Refrigerate the mixture for at least 2-4 hours, or preferably overnight, until it is thoroughly chilled. This cold base is crucial for the ice cream maker to properly freeze the mixture.
- Churn the Ice Cream: Once the base is well-chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for your specific ice cream maker. Typically, this involves churning for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream into a freezer-safe airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container and freeze for at least 4-6 hours, or until the ice cream is firm and ready to scoop.
Why You’ll Love This Old-Fashioned Homemade Vanilla Ice Cream
You’ll absolutely adore this Old-Fashioned Homemade Vanilla Ice Cream because of its incredibly pure and classic vanilla flavor, a taste that simply can’t be replicated by most commercial brands. It offers a fantastic cost-saving benefit, transforming a few simple, affordable ingredients into a gourmet dessert without the brand-name markup. The beauty of this recipe lies in its simplicity and the quality of its core components, allowing you to truly appreciate the elegant taste of real vanilla.
Unlike more complex recipes that might call for tempering eggs or elaborate infusions, this no-churn adapted recipe is wonderfully forgiving and yields a gloriously creamy result with minimal fuss. It’s the perfect blank canvas for your favorite toppings, from rich chocolate sauce and fresh berries to toasted nuts and a sprinkle of sea salt. Skip the grocery store aisle and embark on a journey of delicious discovery – dive into this recipe and experience the true joy of homemade ice cream!
Storing and Reheating Tips
Leftover Old-Fashioned Homemade Vanilla Ice Cream is best stored in a freezer-safe airtight container to prevent freezer burn and maintain its delicious texture. Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before sealing the container to minimize contact with air. When stored properly, this homemade ice cream can stay fresh and delightful for up to 2-3 weeks. While you don’t reheat ice cream in the traditional sense, allowing it to sit at room temperature for a few minutes before scooping will soften it to a perfect, creamy consistency. If you find it becomes too hard after prolonged freezing, a quick stir with a spoon or electric mixer can often restore its creamy texture.
Final Thoughts
This Old-Fashioned Homemade Vanilla Ice Cream is a testament to the magic of simple ingredients coming together to create something truly extraordinary. We encourage you to whisk up a batch and rediscover the pure, unadulterated joy of homemade frozen desserts. Prepare for a delightfully creamy and satisfying experience that will leave you craving more!
Old-Fashioned Homemade Vanilla Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk, granulated sugar, and salt. Place the saucepan over medium heat. Stir continuously until the sugar and salt are completely dissolved. Do not let the mixture boil; you are simply looking to warm it and dissolve the solids. This initial step ensures a smooth, even texture in the final ice cream.1 cup whole milk, ¾ cup granulated sugar, ¼ teaspoon salt
- Once the sugar and salt are dissolved, remove the saucepan from the heat. Stir in the pure vanilla extract. For an even richer vanilla flavor, you can add a vanilla bean, split lengthwise, to the milk mixture while it heats, and then remove it before adding the extract. Allow the mixture to cool slightly.1 ½ teaspoons pure vanilla extract
- Transfer the milk mixture to a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming. Refrigerate the mixture for at least 2-4 hours, or preferably overnight, until it is thoroughly chilled. This cold base is crucial for the ice cream maker to properly freeze the mixture.
- Once the base is well-chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for your specific ice cream maker. Typically, this involves churning for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container and freeze for at least 4-6 hours, or until the ice cream is firm and ready to scoop.