Homemade Vanilla Ice Cream
Rich, creamy, and classic — this homemade vanilla ice cream uses simple pantry staples for a silky, scoopable treat that tastes fresher and more luxurious than anything store-bought. Perfect on its own, with warm pie, or as the base for your favorite sundaes.
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2/3 cup granulated sugar
- 2 teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
- pinch of fine sea salt
Instructions
- In a medium mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla, and a pinch of salt until the sugar is fully dissolved and the mixture looks smooth.
- Cover the bowl and refrigerate for at least 2 hours (or overnight) until the base is thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
- For soft-serve, serve immediately. For firmer scoops, transfer the ice cream to an airtight container, press parchment or plastic wrap directly onto the surface, and freeze 2–4 hours until set.
- Scoop and enjoy. Store leftovers covered in the freezer for up to 1 month; let sit at room temperature 5–10 minutes before scooping for best texture.
Nutrition
Serving: 1peopleCalories: 210kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 9gSodium: 30mgSugar: 18g
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