Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream
Staff Writer
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.

4
Servings
234
Calories Per Serving
Deliver Ingredients

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

Total Fat
9g
13%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
34g
26%
Protein
3g
7%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
89mg
9%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Folate, total
14µg
4%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
64mg
9%
Selenium, Se
4µg
7%
Sodium, Na
51mg
3%
Vitamin D (D2 + D3)
1µg
7%
Water
53g
2%
Zinc, Zn
1mg
13%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.