Easy Vanilla Ice Cream

Wheat and I redeemed ourselves on the ice cream front this past weekend. We decided to try a basic vanilla ice cream in our new ice cream churn. I am SO glad we did! And yes, there is such a thing as easy and homemade ice cream.

Easy Vanilla Ice Cream | Oysters & Pearls

After looking at tons of recipes for vanilla ice cream and knowing that we didn’t want to fool with any eggs or pre-cooking, this is what I mixed up.

Easy Homemade Vanilla Ice Cream (makes 1 quart of ice cream, or six scoops)

– 1 cup heavy cream

– 1 cup whole milk

– 1/3 cup sugar

– 1 tablespoon of vanilla extract (for lots of vanilla flavor)

That’s all I put in it! And it was amazing.

Homemade Vanilla Ice Cream | Oysters & Pearls

We even used my homemade vanilla extract. It was so, so, so good. The perfect summer Saturday treat.

Note: This time, we took Aimee’s tip and Wheat placed the canister in the freezer a couple hours before making the ice cream (I mix, he churns :). The ice cream froze perfectly and the machine stopped in about 15-20 minutes. Wheat then packed more ice on (after a quick taste test, obvi) and let it sit and freeze (without churning) while we ate our supper. This would have been the perfect recipe to try the first time we made ice cream. It was a piece of cake! And would be great with some cake…

Easy Homemade Vanilla Ice Cream

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22 thoughts on “Easy Vanilla Ice Cream

  1. Pingback: TodaysMama.com - Homemade Ice Cream

    1. oystersandpearls Post author

      I’m sorry, I can’t believe I failed to include how much it makes! It makes about one quart, which I do not think would feed 10 plus people. I would at least double it, or even triple or quadruple it, depending on how much ice cream you consider a serving… ;) Thanks for asking!

      Reply
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    1. oystersandpearls Post author

      Yes you definitely do! And you will want to put more ice and salt than you even think you need. We made the mistake of not putting enough the first time. Good luck, and thanks for stopping by!

      Reply
        1. oystersandpearls Post author

          No, not a whole box. Maybe start with a couple cups of ice cream salt, and add more if your ice is melting too quickly. You can add more ice during the process too. I don’t know that it adds a lot of time to it to double or triple. Just let it run until it stops! Have fun. :)

          Reply
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  5. Erica

    When you said in your note that you put the container in the freezer for a couple hours prior to putting it in the machine, was that with or without the ice cream mixture in it?

    Reply
    1. oystersandpearls Post author

      I’m not sure how the consistency would be, but you could always try it! A lot of very old recipes call for freezing for a certain amount of time, then stirring, freezing more, stirring more, which requires a long, long time and lots of timers and attention. Here is a hack for an updated version of real ice cream without the ice cream maker.

      http://sweets.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html

      Hope it helps!

      Reply

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