Homemade Vanilla Ice Cream Recipe
Daily Value: 13%
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||6µg||2%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
To get that perfect scoop of homemade ice cream, you need to put the sprinkles aside and start at the beginning with a simple vanilla ice cream base, and we’re going to show you how. From start to finish, the process to make rich, velvety ice cream at home is fairly simple. Even better — we've made a few alterations to traditional ice cream recipes so that now it's even easier than you think.
- 1 1/4 cups whole milk
- 1 1/4 cups half-and-half
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
In a medium saucepan, whisk together ¾ cup of the milk, all of the half-and-half, sugar, and salt. Bring the mixture to a simmer over medium heat, whisking frequently being careful to not scorch the milk.
Meanwhile, in a separate bowl, whisk together the cornstarch and reserved ½ cup milk. Whisk thoroughly so there are no lumps. Whisk the cornstarch mixture into the milk mixture and whisk constantly until it thickens and comes to a boil, about 5 minutes. Reduce heat and cook for an additional 5 minutes until very thick and a line drawn on the back of a spoon with you finger comes clean. Stir in the vanilla extract. Pour into a bowl and chill over ice.
Let mixture chill a few hours in the refrigerator or overnight. Once chilled, whisk out any remaining lumps and freeze in ice cream machine according to manufacturer's instructions.
Recipe DetailsServings: 4
Special Designations: Vegetarian, Kid-friendly
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