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  • Homemade Vanilla Ice Cream
  • Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Food | September 11, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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  • 30 Minutes
  • 6
  • Easy

Preparing ice cream has never been easier. If you own an ice cream maker, or can borrow one from a friend, this recipe for HOMEMADE VANILLA ICE CREAM is sure to please.

Every ice cream maker is different, so I suggest reviewing the manufacturer’s instructions before you begin. Following their guidelines and my recipe tips below will ensure your complete success.

1) VANILLA – This recipe calls for a vanilla pod that we soften in boiling water to help extract the flavourful vanilla seeds. You’ll often find vanilla pods in the baking aisle of your supermarket or in specialty food shops.

2) MIXING – I use a hand mixer to dissolve the sugar into the milk and cream. Combine on the mixer’s lowest setting, and don’t process the ingredients for too long – you don’t want the mixture to become foamy.

3) TIMING – Allowing the ice cream to churn longer than the recommended guidelines will cause it to firm too quickly and stick to the frozen canister. Transferring soft ice cream to containers and allowing them to freeze for at least four hours will ensure a dessert that maintains its silky consistency.

Making homemade vanilla ice cream is a rewarding endeavour, and having it on hand will allow you to enjoy it whenever the mood strikes you! It’s the perfect final touch for fresh-baked pies, cobblers and strudel.

Silky-textured and subtly flavoured, this homemade vanilla ice cream is the perfect dessert. Here’s hoping you make and enjoy it for yourself real soon!

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Ingredients & Amounts

  • seeds of 1 vanilla pod
  • 2 cups of 35% whipping cream
  • ¾ cup of granulated sugar
  • 1 cup of homogenized milk
  • 1 teaspoon of pure vanilla extract

Instructions

  1. Place vanilla pod into a bowl and cover with boiling water. Allow it to soak for 15 minutes. Remove the pod from the water and pat dry. Run a knife down its centre, dividing the pod in two, and then run the knife along the inside of the pod, gently scraping out the vanilla seeds. Set aside.
  2. Pour sugar and milk into a medium-sized mixing bowl. Using a hand mixer on low, dissolve the sugar into the milk. Add the cream, vanilla extract and vanilla seeds and mix just until the ingredients are blended together.
  3. Transfer the mixture to the ice cream maker and follow the manufacturer’s instructions to process the ice cream.
  4. Once the ice cream has formed, transfer into air tight containers and place in the freezer for at least four hours, or until ice cream has completely frozen.
  5. Serve on its own or as an accompaniment to your favourite dessert.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I can’t help but suggest this wonderful duo, especially when I think about the SWEET DREAMS I always have every time I taste this ice cream! Greatest Hits – Eurythmics – Eurythmics. Head to iTunes to download this remarkable album to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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