Soft Homemade Vanilla Ice Cream
Easy Homemade Vanilla Ice Cream Recipe Using Cream and Milk (No Oven!)
As the summer heat intensifies, there’s nothing quite like a scoop of refreshing ice cream! Make your own delicious vanilla ice cream at home, bursting with rich milky flavor. This recipe is a super simple version, made with just cream and milk, perfect for anyone to follow without complicated steps. While there’s a crème anglaise style made with egg yolks, this recipe is ideal if you prefer a lighter, cleaner taste. Worry-free and made with fresh ingredients, enjoy delightful homemade vanilla ice cream!
Ice Cream Ingredients- 250g Fresh Milk (approx. 1.25 cups)
- 200g Cold Heavy Cream (approx. 1 cup)
- 30g Granulated Sugar (approx. 2.5 tablespoons)
- 1/2 Vanilla Bean (or 1 tsp Vanilla Extract)
Cooking Instructions
Step 1
Pour 250g of fresh milk into a small saucepan. Prepare half of the vanilla bean by splitting it lengthwise with the back of a knife, then scrape out the seeds thoroughly with a spoon and add them to the milk. (If you don’t have a vanilla bean, you can add 1 tsp of vanilla extract in the final step instead.) Gently heat the milk over low heat. Let it infuse slowly, being careful not to let it boil over, so the vanilla seeds can flavor the milk well.
Step 2
Strain the warmed milk through a fine-mesh sieve to remove any impurities like the vanilla bean pod. This step ensures a smoother ice cream texture. Add 200g of cold heavy cream and 30g of granulated sugar to the strained milk. Whisk gently with a whisk or stir with a spatula until the sugar is completely dissolved and all ingredients are well combined. Once the base is uniformly mixed, your vanilla ice cream base is ready.
Step 3
Transfer the prepared vanilla ice cream base to an airtight container and chill in the refrigerator for at least 2 hours, or until thoroughly cold. If using an ice cream maker, pour the chilled base into the machine and churn according to the manufacturer’s instructions for 20-30 minutes. If you don’t have an ice cream maker, place the chilled base in the freezer. Every 2 hours, take it out and scrape it with a fork for about 3-4 times. This process breaks down ice crystals, resulting in a creamier texture. Once churned or scraped, transfer the ice cream to a container and freeze for another 2-3 hours until firm.
