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)!
What you need:
- 2 eggs
- 2 c. heavy whipping cream
- 1 c. whole milk
- 3/4 c. sugar
- 2 t. vanilla (store-bought or homemade)
- medium saucepan
- mixing bowl
- 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.