Easy Homemade Vanilla Ice Cream

We’re still hanging onto summer here in Oregon, however, not for too much longer.  While summer and the hot weather are both still here, we are nearing the end of summer according to the yearly calendar.  That being said, we will continue to make homemade vanilla ice cream as long as we can.  Making homemade ice cream is really as simple as mixing together the ingredients and finishing it in your ice cream maker.  We really enjoy making vanilla ice cream because the toppings and mix-ins are so versatile.  Whether you top your ice cream with chocolate sauce, caramel sauce, sprinkles, or add it to a root beer float.  But just a bowl of plain old vanilla ice cream is hard to pass up!

This recipe can be altered to your preference.  You can substitute the milk for more half-n-half or vice versa.  You do need the whipping cream though so that your ice cream has the creamy rich consistency that everyone desires.  And don’t let the raw egg scare you!  We tried the recipe without the egg and it just isn’t the same.  The egg adds to the texture and body of the ice cream.  This recipe can also be multiplied to meet your needs.  The ice cream bowl we use can only hold one quart of ice cream so we make one quart at a time.

The ice cream maker we use in our home is an attachment to our KitchenAid stand mixer.  We love this ice cream bowl and the convenience of its use.  We simply store it in the freezer between uses and it is ready to make more ice cream each time.  Below the recipe you will find the Kitchen Aid stand mixer and ice cream bowl attachment we use in our own kitchen.

Homemade Vanilla Ice Cream

1 cup milk

1 cup half-n-half

2 cups whipping cream

1 large or 2 small eggs

5 tablespoons brown sugar

5 tablespoons granulated sugar

½ teaspoon salt

1 ¼ teaspoon vanilla

Directions:

Mix all ingredients together in a large bowl.  Beat together on medium with a hand mixer or stand mixer for 1-2 minutes.

Add to ice cream bowl or ice cream maker.  Make ice cream according to the directions of your ice cream maker.  Then transfer the ice cream to a storage container and place in freezer.

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We want to encourage you to make homemade ice cream and don’t delay because summer is drawing to a close.  We’d love to hear what you think about this ice cream recipe.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.

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