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.
Notes
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.
