Vanilla Ice Cream

Vanilla ice cream is my favorite. I love the flavor, but I also love that it’s a blank slate. This is the perfect ice cream base to use for add-ins like M&Ms, crumbled cookies, chocolate chips, or whatever fancies you.

This recipe is based on a Ben and Jerry’s recipe, but I pasteurize the eggs first because, well, salmonella. When the Fam’s gotta eat ice cream, make it good (and safe)!

~ Theresa

What you need:

vanilla ice cream

Ingredients

  • 2 eggs
  • 2 c. heavy whipping cream
  • 1 c. whole milk
  • 3/4 c. sugar
  • 2 t. vanilla (store-bought or homemade)

Equipment

  • medium saucepan
  • mixing bowl
  • whisk
  • kitchen thermometer
  • sealed container
  • ice cream maker
  • freezer-safe container

Time: 15 minutes prep; 8-12 hours chill; 25-30 minutes process in ice cream maker

Freezeable: Ha, yes!

Serves: Makes 1 quart

Multiplying the recipe: You would need to make this in individual batches. Remember: The ice cream maker bowl needs to be fully frozen to work properly (I prefer a full 24 hours).

Vanilla Ice Cream:

Make sure that your ice cream maker bowl is fully frozen (preferably 24 hours in the freezer).

In a mixing bowl, beat the eggs, cream, and milk. Heat in a saucepan to 160F. Whisk in sugar and vanilla. Place in a sealed container and refrigerate overnight (or 8-12 hours).

Process mixture in your ice cream maker according to the manufacturer’s instructions.

vanilla ice cream

 

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