Vanilla Ice Cream Recipe

Heavy cream: This is the primary ingredient that gives the ice cream its rich and creamy texture.

Whole milk: Adds a lighter creaminess and helps balance the richness of the heavy cream.

Granulated sugar: Sweetens the ice cream and helps achieve a smooth texture.

Vanilla extract: Provides the classic vanilla flavor that defines this ice cream.

Salt: Enhances the flavors and balances the sweetness.

To achieve a smoother texture in your vanilla ice cream, make sure to chill the mixture in the refrigerator for at least an hour before pouring it into the ice cream maker. This step helps the cream and milk mixture to be at an optimal temperature for churning, resulting in a creamier final product.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor.

• heavy cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that offers a smooth and creamy consistency.

• whole milk - Substitute with almond milk: Almond milk is a lighter, dairy-free option that can be used in place of whole milk.

• whole milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good substitute for whole milk.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note to the ice cream.

• granulated sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness as an alternative to granulated sugar.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste offers a more intense vanilla flavor and visual appeal with vanilla bean specks.

• vanilla extract - Substitute with almond extract: Almond extract can be used for a different but complementary flavor profile.

• salt - Substitute with sea salt: Sea salt can enhance the flavors in the ice cream with its mineral-rich content.

• salt - Substitute with kosher salt: Kosher salt is a good alternative that dissolves easily and provides a clean salt taste.

• Ensure your vanilla ice cream is stored in an airtight container to prevent it from absorbing any unwanted odors from the freezer. A good quality, BPA-free plastic or glass container with a tight-fitting lid works best.

• Before sealing the container, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream. This helps to minimize the formation of ice crystals and keeps the texture smooth and creamy.

• Label the container with the date you made the ice cream. Homemade ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture, though it can be stored for up to a month.

• Store the ice cream in the coldest part of your freezer, usually the back. Avoid placing it in the freezer door where temperature fluctuations are more common.

• If the ice cream becomes too hard to scoop, let it sit at room temperature for a few minutes before serving. Alternatively, you can microwave it on low power for 10-15 seconds to soften it slightly.

• For long-term storage, consider dividing the ice cream into smaller portions. This way, you only need to take out what you need, reducing the risk of freezer burn and maintaining the quality of the remaining ice cream.

• If you notice any ice crystals forming on the surface of the ice cream, scrape them off before serving. This will help maintain the creamy texture and prevent a gritty mouthfeel.

• When serving, use a warm ice cream scoop or spoon. Dip it in hot water and shake off the excess before scooping. This makes it easier to serve and helps maintain the smooth texture of the ice cream.

• While vanilla ice cream is best enjoyed fresh, if you find yourself with leftovers, here are some creative ways to reheat or repurpose it:
  • Ice Cream Sauce: Melt the vanilla ice cream in a saucepan over low heat, stirring constantly until it becomes a smooth, creamy sauce. Drizzle over apple pie, brownies, or pancakes for an indulgent treat.
  • Milkshake: Blend the leftover vanilla ice cream with a splash of whole milk or heavy cream until smooth. Add fresh fruits, chocolate syrup, or even a shot of espresso for a delightful twist.
  • Affogato: Pour a shot of hot espresso over a scoop of the leftover vanilla ice cream. The heat from the coffee will slightly melt the ice cream, creating a deliciously creamy dessert.
  • Ice Cream Bread: Mix the melted vanilla ice cream with self-rising flour to create a simple batter. Bake in a loaf pan at 350°F (175°C) for about 40 minutes or until a toothpick inserted into the center comes out clean. Enjoy a slice with butter or jam.
  • Ice Cream French Toast: Use the melted vanilla ice cream as a custard base for French toast. Dip slices of bread into the melted ice cream, then cook on a griddle until golden brown. Serve with maple syrup and fresh berries.
  • Smoothie: Blend the leftover vanilla ice cream with frozen fruits like bananas, berries, or mango. Add a splash of orange juice or almond milk for a refreshing smoothie.
  • Ice Cream Coffee: Stir a scoop of the leftover vanilla ice cream into a hot cup of coffee or hot chocolate. The ice cream will melt, creating a rich and creamy beverage.

• Mixing bowl: A large bowl used to combine and whisk the ingredients together until the sugar is dissolved.

• Whisk: A utensil used to blend the heavy cream, whole milk, granulated sugar, vanilla extract, and salt smoothly.

• Ice cream maker: A machine that churns the mixture to incorporate air and freeze it into ice cream.

• Lidded container: A container with a lid used to store the churned ice cream in the freezer.

• Spatula: A tool used to transfer the ice cream mixture from the ice cream maker to the lidded container.

Pre-chill ingredients: Ensure the heavy cream and whole milk are well-chilled before starting. This helps the ice cream churn faster.

Use a blender: Blend the heavy cream, whole milk, sugar, vanilla extract, and salt together for a quicker mix.

Quick freeze: Place the ice cream mixture in a shallow container to speed up the freezing process.

Batch preparation: Double the recipe and store extra ice cream for future use, saving time on subsequent batches.