Simple Vanilla Ice Cream
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups light cream, half-and-half or milk (whole or skim), or a combination
- ½cup sugar
- Pinch of salt
- 1vanilla bean or 1 teaspoon vanilla extract
- 3tablespoons cornstarch
Nutritional analysis per serving (1 servings)
2235 calories; 185 grams fat; 115 grams saturated fat; 0 grams trans fat; 54 grams monounsaturated fat; 5 grams polyunsaturated fat; 140 grams carbohydrates; 0 grams dietary fiber; 118 grams sugars; 13 grams protein; 354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
- Step 2
In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
- Step 3
If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
Private Notes
Comments
I love this recipe! For my little Cuisinart ice cream maker I used this recipe and 1/2 more. I am lactose intolerant so I used Organic Valley lactose-free half and half, and it turned out amazing. I found it at Sprouts. When it almost finished I added fresh strawberries that I had cut in small pieces and it gave it a great strawberry flavor. It took about 25 minutes. I definitely will use this recipe to make other great ice cream flavors. Thanks so much!!
This recipe would have been amazing if you left the corn starch out, I know you were going for the texture but it ruined the aftertaste.
Smoother texture than an egg-based recipe, but be advised that cornstarch adds a flavor that takes away from the vanilla (IMO). This would probably be better as a base for a stronger flavor like chocolate.
Tasty after adding peaches & banana to the finished ice cream. However, not a " simple recipe" because it must be cooked & cooled. A "simple" recipe is a can of sweetened condensed milk, milk of choice & vanilla; just stir & pour into the ice cream maker.
Great recipe! Made as directed, froze the mix in my Cuisinart countertop ice cream maker. Love the texture...it's even smooth the morning after with no ice crystals! Not sure what all the fuss is over corn starch. Maybe reduce the amount if the taste offends you? I couldn't taste any trace of it.
I added 10 oz. of pureed fresh figs about half way through churning in my Cuisinart ice cream maker. Delicious, but next time I'll add a couple more figs.