4.142855
14 ratings

Homemade Vanilla Ice Cream

Emily Jacobs

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.

Ingredients

  • 1 1/4 Cup whole milk
  • 1 1/4 Cup half-and-half
  • 1/2 Cup sugar
  • 1/4 Teaspoon salt
  • 3 Tablespoons cornstarch
  • 1 Teaspoon vanilla extract

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving267
Total Fat11g17%
Sugar32gN/A
Saturated7g34%
Cholesterol36mg12%
Protein5g9%
Carbs38g13%
Vitamin A108µg12%
Vitamin B120.6µg9.9%
Vitamin C0.7mg1.1%
Vitamin D1µgN/A
Vitamin E0.3mg1.5%
Vitamin K1µg2%
Calcium166mg17%
Folate (food)6µgN/A
Folate equivalent (total)6µg2%
Iron0.1mg0.7%
Magnesium15mg4%
Monounsaturated3gN/A
Niacin (B3)0.1mg0.7%
Phosphorus137mg20%
Polyunsaturated0.5gN/A
Potassium201mg6%
Riboflavin (B2)0.2mg14.5%
Sodium210mg9%
Sugars, added25gN/A
Zinc0.7mg4.5%