Vanilla Ice Cream Recipe

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

Whole milk: Adds a lighter, more balanced creaminess to the ice 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 the sugar is fully dissolved in the heavy cream and whole milk mixture before churning. This can be done by whisking the mixture for a few extra minutes. Additionally, chilling the mixture in the refrigerator for about an hour before pouring it into the ice cream maker can help the churning process and result in a creamier consistency.

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

• whole milk - Substitute with almond milk: Almond milk is a lighter alternative that can still provide a creamy base, especially when combined with other rich ingredients.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, which can complement the vanilla flavor.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste offers a more intense vanilla flavor and includes the seeds from the vanilla pod, adding visual appeal.

• salt - Substitute with sea salt: Sea salt can enhance the flavors more subtly and provide a slight mineral note.

• 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 placing the ice cream in the freezer, 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 your dessert creamy and smooth.

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

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

• If you find your ice cream has become 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 those who love mix-ins like chocolate chips, nuts, or fruit, add them during the last few minutes of churning in the ice cream maker. This ensures they are evenly distributed without sinking to the bottom.

• If you’re planning to serve the ice cream at a party or gathering, pre-scoop it into individual servings and place them on a baking sheet lined with parchment paper. Freeze the scoops until firm, then transfer them to a container. This makes serving quick and easy, and your guests will appreciate the convenience.

• For an extra touch of flavor, consider infusing the milk and cream with a split vanilla bean before mixing with the other ingredients. Simply heat the milk and cream with the vanilla bean until it just begins to simmer, then let it cool and remove the bean before proceeding with the recipe. This adds a rich, aromatic depth to your vanilla ice cream.

• Place the vanilla ice cream in the refrigerator for about 20-30 minutes to soften slightly. This will make it easier to scoop and serve.
• If you're in a hurry, you can microwave the ice cream on a low power setting (30% power) for 10-15 seconds. Be careful not to overdo it, as you don't want to melt it completely.
• For a more even softening, let the ice cream sit at room temperature for 5-10 minutes. This method ensures that the texture remains creamy and smooth.
• If you have a warm water bath, you can place the container of ice cream in it for a few minutes. Make sure the water level is below the lid to avoid any water getting into the ice cream.
• Another option is to use a warm spoon to scoop the ice cream. Run the spoon under hot water for a few seconds, dry it off, and then scoop. This helps to cut through the ice cream more easily.

• Mixing bowl: A large bowl used to combine and whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt.

• Whisk: A tool used to blend the ingredients thoroughly and ensure the sugar is dissolved.

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

• Lidded container: A storage container with a lid used to transfer and freeze the churned ice cream for at least 2 hours.

• Measuring cups: Tools used to measure out the precise amounts of heavy cream, whole milk, and sugar.

• Measuring spoons: Tools used to measure out the vanilla extract and a pinch of salt.

• Spatula: A tool used to scrape down the sides of the mixing bowl and transfer the ice cream mixture into the ice cream maker and later into the lidded container.

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

Use a blender: Blend the heavy cream, whole milk, sugar, vanilla extract, and salt together. This speeds up the process of dissolving the sugar.

Quick freeze: After churning, spread the ice cream mixture thinly in a shallow container. This reduces freezing time.

Batch preparation: Double the recipe and store extra ice cream in the freezer for future use.