Homemade Vanilla Ice Cream - Weekend at the Cottage

Homemade Vanilla Ice Cream

Ingredients

Directions

  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.
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Homemade Vanilla Ice Cream

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The classic frozen favourite made with cream, milk, sugar and pure vanilla.

  • clock icon
    30 MIN
  • 6 SERVINGS

I scream, you scream, we all scream for Homemade Vanilla Ice Cream!

This is one of those essential recipes that goes hand in hand with virtually every weekend at the cottage. Whether you’re on your own or hosting a crowd, who doesn’t love ice cream? In this case, we start with the very basic, but we make it right. After all, there’s nothing quite as satisfying as a delicious bowl of HOMEMADE VANILLA ICE CREAM.

If you’re reading this thinking you’d love to try your hand at making homemade ice cream but don’t have a maker, fear not. We’ve listed two of our favourite machines a bit further down in this post.

Since every ice cream maker is different, we suggest reviewing the manufacturer’s instructions before you begin. Following their guidelines and our simple tips will ensure your complete success. Yay!

Here’s how we make HOMEMADE VANILLA ICE CREAM!

Ingredients for Homemade Vanilla Ice Cream

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.

Vanilla seeds scraped from the vanilla pod

We use a hand mixer to dissolve the sugar into the milk and cream, but you can also do this step by hand if you don’t have one. If doing the mixer method, run it on the lowest setting. Try not to process the ingredients for too long – you don’t want the mixture to become foamy.

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! Remember, it’s also the perfect final touch for other sweet treats like our WILD BLUEBERRY PIE, our APRICOT COBBLER, this fabulous STRAWBERRY RHUBARB CRISP and of course our most popular CHOCOLATE CAKE!

Silky-textured and subtly flavoured, this Homemade Vanilla Ice Cream is the perfect dessert!

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Products used in this recipe

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Homemade Vanilla Ice Cream

Ingredients

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

Directions

  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.

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