Recipe by Morton Salt
"Have a go at making your own ice cream. Once you've mastered the basics there's no limit to the varieties you can make."
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1 (12 fluid ounce) can
Morton® Table salt
Morton(R) Rock Salt for Making Ice Cream*
This ice cream rocked....I tripled the recipe and used 1/2 non-fat ingredients and 1/2 regular. I refrigerated it for a day before we churned it. My ice cream churn is MANUAL so it took about 30 minutes for it to become firm. Repacked and let it sit for an hour. DELICIOUS. I grew up on homemade ice cream but my mom always cooked the ingredients first (it had eggs in it). This one is a breeze. We put the left overs in the freezer and it was really good the next day. I'm going to try doing strawberry next time or maybe use some good Georgia peaches in it. This one is a keeper and I'll definitely make again.
This ice cream was disappointing. I followed the recipe exactly. After over an hour in my electric ice cream maker, it was still liquidy around the edges. I crossed my fingers and stuck it in the freezer to harden but several hours later it was still not fully frozen. The taste was alright, but it didn't have that creamy smooth taste, and instead tasted icy and somewhat bland. I truly think that the eggs are key to a smooth, rich creamy ice cream (everything this recipe was lacking). The recipe left this reviewer cold.
my husband swears this is better than the labor intensive custard style vanilla ice cream! The second time we made it, I doubled the amount of vanilla and used brown sugar intead of white. It was delicious! I also always add 1T vanilla vodka - it helps keep it from getting too icy.
As a plain vanilla ice cream I didn't like this much. However I added some crushed Oreo cookies to make Cookies n Cream and it tasted great. A good back up recipe for adding whatever flavour you like as it is very quick and easy.
outstanding i tried all kinds of fruit and it came out the same.best recipe i ever tried.
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 95
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