🍦 Homemade Vanilla Ice Cream (Classic Version)
Ingredients (makes ~1 quart)
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2 cups heavy cream
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1 cup whole milk
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¾ cup granulated sugar
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1 tbsp pure vanilla extract
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Pinch of salt
Instructions
1. Mix Ingredients
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In a large bowl, whisk together milk, sugar, and salt until sugar dissolves.
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Stir in heavy cream and vanilla extract.
2. Chill
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Cover the mixture and refrigerate for at least 2 hours, or overnight.
3. Churn
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Pour mixture into an ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).
4. Freeze
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Transfer to a freezer-safe container and freeze 2–4 hours for firmer ice cream.
Tips for Creamy Ice Cream
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High fat content (cream + milk) = creamier texture.
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Chill your base well before churning.
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Don’t overfill the ice cream maker; the mixture expands as it freezes.
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Add mix-ins (chocolate chips, fruit, cookie chunks) in the last few minutes of churning.
Variations
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Chocolate Ice Cream: Add ½ cup cocoa powder and ½ cup melted chocolate to the base.
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Strawberry: Blend 1 cup fresh strawberries and fold into the base before freezing.
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Coffee: Add 2 tbsp instant coffee granules to the base.
If you want, I can give a no-churn ice cream recipe that’s super easy and doesn’t need a machine—it’s creamy and perfect for quick desserts.
Do you want me to give that version?
