Another ice cream recipe?! Yes! I couldn’t really do strawberry & chocolate and NOT do vanilla, now could I?! Of course not. And it’s so versatile. Mint chocolate chip, cookies & cream and cherry Garcia all start with the vanilla base. Then there are all the things you can pair it with: fresh blueberries, grilled peaches or pineapple, peach pie, apple pie, cherry & peach almond crumb pie, shortcake and strawberries, red wine chocolate cake and other things, too. My dad uses vanilla ice cream in his coffee as a creamer in the evenings! Eric insists on having some vanilla ice cream in the house to accompany the tastes of summer. That’s just one of his many great ideas!
Vanilla Ice Cream (adapted from the Krups Instruction Manual for the Ice Cream Maker)
- 1 cup milk
- 1/2 cup sugar
- 2 eggs
- 2 cups cream
- 2 teaspoon vanilla extract
Heat the milk, sugar and eggs in a medium pot, whisking constantly over medium heat, about 15 minutes.
Constant whisking is required.
When the mixture thickens and starts to bubble, but BEFORE it boils, remove the mixture from the heat and add the vanilla extract.
Cooked and ready to cool!
Allow the base to cool to room temperature then add the cream and refrigerate it until well chilled, 4-24 hours.
The cream goes into the cooled base.
When it is thoroughly chilled, add the base to the ice cream maker according to the manufacturer’s directions. Any additions to the base should be made when the base starts to thicken, just before it is done.
Time to harden the ice cream in the freezer.
Transfer to an airtight container, putting a layer of plastic wrap over the ice cream and pressing it down to prevent ice crystals from forming on the ice cream, then secure the lid and freeze for at least 2 hours before serving.
Vanilla ice cream goes with everything!
Nothing beats homemade vanilla ice cream on pie! ~Linda
Vanilla Ice Cream (adapted from the Krups Instruction Manual for the Ice Cream Maker)
- 1 cup milk
- 1/2 cup sugar
- 2 eggs
- 2 cups cream
- 2 teaspoon vanilla extract
Heat the milk, sugar and eggs in a medium pot, whisking constantly over medium heat, about 15 minutes.
When the mixture thickens and starts to bubble, but BEFORE it boils, remove the mixture from the heat and add the vanilla extract.
Allow the base to cool to room temperature then add the cream and refrigerate it until well chilled, 4-24 hours.
When it is thoroughly chilled, add the base to the ice cream maker according to the manufacturer’s directions. Any additions to the base should be made when the base starts to thicken, just before it is done.
Transfer to an airtight container, putting a layer of plastic wrap over the ice cream and pressing it down to prevent ice crystals from forming on the ice cream, then secure the lid and freeze for at least 2 hours before serving.