Classic Vanilla Ice Cream

March 25, 2017

I have been begging on my knees for an ice cream maker for the longest time… almost begging-on-my-knees pleading for one, especially since warmer weather days are not far ahead of us! You can imagine my excitement when this Cuisinart 20-Quart Ice Cream Maker arrived in on my doorstep last Saturday. Obviously, I ripped apart the package and started experimenting recipes with it.

Obviously, the first flavor I set out to try was a classic vanilla ice cream, which is a must-have for everybody. Not only is it delicious, it’s a base recipe that you can add so many different flavors to (chocolate, strawberry, peanut butter, etc.). The possibilities are endless! I know that there are a ton of vanilla ice cream recipes out there, but I really just wanted to share my own.

Classic Vanilla Ice Cream - My Southern Sweet ToothClassic Vanilla Ice Cream - My Southern Sweet ToothClassic Vanilla Ice Cream - My Southern Sweet ToothClassic Vanilla Ice Cream - My Southern Sweet Tooth

Just a side note: I usually don’t use vanilla bean or have it lying around, so I used vanilla extract for this one. In the future, when I make this again, I think I’m going to try using it, and when I do, I’ll update this post (and let y’all know, of course).

Also, I was doing some research, and I found out that the difference between ice cream and gelato is the cream to milk ratio. Ice cream is made up of mostly cream, and gelato is made up of mostly milk. How interesting is that? I’ve always wondered what the difference between the two is, but I never bothered to look it up.

Classic Vanilla Ice Cream - My Southern Sweet Tooth Classic Vanilla Ice Cream - My Southern Sweet ToothClassic Vanilla Ice Cream - My Southern Sweet ToothClassic Vanilla Ice Cream - My Southern Sweet ToothClassic Vanilla Ice Cream - My Southern Sweet Tooth

Classic Vanilla Ice Cream
 
Prep time
Total time
 
Author:
Ingredients
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¼ cup pure cane sugar
  • 3 egg yolks
  • 2 tsp vanilla extract
Instructions
  1. In a saucepan on medium heat, add heavy cream, milk, and sugar. Mix until sugar is dissolved, then cover with a lid and heat until the edges begin to bubble. In a medium bowl, whisk egg yolks until combined.
  2. Add about ½ cup hot heavy cream mixture into the egg yolks, ¼ cup at a time, whisking continuously (this "tempers" the eggs, so they don't scramble). Then, add the egg/cream mixture back into the saucepan, along with the rest of the cream, and cook until it's thick enough to coat the back of a spoon (about 170º Fahrenheit). Transfer to an ice bath and let cool completely. Chill in the fridge for at least 1 hour.
  3. Using an ice cream machine, churn the cream mixture for about 25 minutes, until the mixture becomes smooth and velvety. Serve immediately, or stick it in the fridge for later.

Even though I’m loving the spring weather, I can’t wait for summer. I’ll be using my ice cream machine a whole lot, so be sure to stick around for more recipes!

xx, Ashley

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