Best Best Ever Vanilla Ice Cream Recipes

BEST EVER VANILLA ICE CREAM

Best Ever Vanilla Ice Cream image

This is the best homemade Vanilla ice cream ever! Easy to make, super good! My Kids LOVE this recipe, this is the only homemade ice cream I will ever make!!

Provided by SD working Girl

Categories Frozen Desserts

Time 12m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 4

Ingredients

4 cups half-and-half
1 1/2 cups sugar
2 tablespoons vanilla
2 cups whipping cream

Steps:

In a large mixing bowl combine half and half, sugar, and vanilla. stir until sugar is dissolves. Stirr in whipping cream. Freeze ice cream mixture in a 4-5 quart ice cream freezer according to the manufacturer's directions.

BEST EVER VANILLA ICE CREAM

Best Ever Vanilla Ice Cream image

This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4.5 cups.

Number Of Ingredients 6

Ingredients

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks

Steps:

In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.