Best Classic Vanilla Ice Cream Recipes

CLASSIC VANILLA ICE CREAM

Steps:

• Combine ingredients in a blender or food processor until sugar dissolves.
• Refrigerate until needed for ice-cream maker.
• Pour into the ice cream maker and follow your ice-cream maker's instructions for freezing.
• Note: Due to variances in operating times on different models, that is not included in the prep time.

CLASSIC VANILLA ICE CREAM

Steps:

• Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.
• In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
• At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.

BEV'S CLASSIC FRENCH VANILLA ICE CREAM

Steps:

• In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
• Stir in half and half; heat and stir until thickened.
• Remove from heat and cool.
• Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
• Pour into ice cream maker and process according to your machine's direction.
• Makes about 1 quart.

BEV'S CLASSIC FRENCH VANILLA ICE CREAM

Steps:

• In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
• Stir in half and half; heat and stir until thickened.
• Remove from heat and cool.
• Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
• Pour into ice cream maker and process according to your machine's direction.
• Makes about 1 quart.

CLASSIC VANILLA ICE CREAM

Steps:

• Cut bean in half lengthwise and scrape out seeds using knife tip. Combine with half-and-half in heavy saucepan. Bring to simmer then remove from heat, cover and let sit for 30 minutes. Whisk yolks and sugar together in separate bowl. Return pan to stove and bring to simmer again. Slowly add half-and-half to yolks, wisking constantly. Return mixture to pot and cook over low heat, stirring constantly, until custard thickens (do not simmer or boil). Pour through a strainer into a bowl set over another bowl of ice water. Stir occasionally until cooled. Refrigerate until cold than freeze in ice cream maker, then freeze at least four hours until firm.