Made from scratch Vanilla Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. Bursting with vanilla and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.
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In a pan/pot: sugar & heavy whipping cream and whisk. Cook on low-medium for 3-5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Add whole milk, vanilla extract and salt. Whisk everything together.
Transfer the vanilla cream to a container. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min.
Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve & enjoy!
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Easy Vanilla Ice Cream (no eggs)
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups heavy whipping cream
- ¾ cup sugar
- 1 tbsp vanilla extract
- ⅛ tsp salt
Instructions
- Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
- In a pan/pot: sugar & heavy whipping cream and whisk. Cook on low-medium for 3-5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Add whole milk, vanilla extract and salt. Whisk everything together.
- Transfer the vanilla cream to a container. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
- Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve & enjoy!
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