Recipe by Chef John
"Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor."
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heavy whipping cream
2 1/4 cups
EXCELLENT! Chef John has never let me down. This recipe was so easy, I found myself giving it over the phone to a friend without even looking at the recipe. I watched the video first which is always a plus. I did make one change and that was to use vanilla bean paste in place of vanilla extract. I like seeing the vanilla beans in the ice cream and the flavor was oh so good!!! Thank you Chef John for sharing such an EXCELLENT recipe! I will be making this many times over!
I think this is probably the BEST ice cream recipe ever! It's so easy to change the amounts of whipping cream and milk (I made it the 1st time as Chef John instructed). I liked more cream then milk and then I decided to add eggs to make it more creamy and rich. It was perfect! This is my new base recipe for making ice cream!
I give it five stars, though I make one really major change. I don't have the patience to wait overnight! You can use one can of sweetened condensed milk that's been chilled and you don't have to wait at all! Put any flavor in it you want. My personal favorite is lemon.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Vanilla Ice Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 222
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This is pure, simple heaven: Vanilla ice cream with great flavor.