How to Make Vanilla Ice Cream

How to Make Vanilla Ice Cream

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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Ingredients

2 h 35 m servings 425 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
  2. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
  3. Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
  4. When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

Reviews

Read all reviews 24
  1. 30 Ratings

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Most helpful positive review

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...

Most helpful critical review

this one does not work for the good ol' fashioned ice cream maker. The wooden kind with the motor on top. I've had this thing running for 2 hours now and it's just slush.

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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...

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...

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 m...

This was absolutely the BEST ice cream I have ever made. (Chef John never lets me down.) I love the simple and few ingredients needed. It tasted just like the ice cream I remember eating as a ch...

this one does not work for the good ol' fashioned ice cream maker. The wooden kind with the motor on top. I've had this thing running for 2 hours now and it's just slush.

This was great. Easy recipe, no raw eggs. This was our first time ever making ice cream. We followed the directions exactly, including leaving the stuff to chill overnight. Some of the best vani...

Wonderful recipe. Its the only ice cream recipe I use. It's simple and yummy. Also, it's a great base recipe in that you can add whatever flavoring you want. Today I made this and then divid...

I followed this recipe. It was excellent in taste and very good in creaminess. Also extremely simple.

Made exactly as the recipe calls for. Super easy and very delicious! I used this ice cream to make a Giant Ice Cream Sandwhich cake. Definetly will make again and again. Very soft ice cream ...

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