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!
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.
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.
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 child from the little ice cream stand in my hometown. Will have to make a double batch tomorrow, this didn't last long!
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 divided the milk mixture into separate containers, then I flavored each container differently (root beer, peppermint and vanilla).
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 vanilla ice cream I've ever had.
I can't wait to try it again with some other flavors.
Delicious simplicity! I was skeptical of the sparse list of ingredients, but I shouldn't have been! This ice cream is incredible! Everyone agrees... better than any other homemade recipe we've tried, and way WAY better than store bought! Yum!!
* 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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