Homemade Vanilla Ice Cream

If you love perfumed vanilla desserts, you’ll find great pride in making your own homemade vanilla ice cream and sharing it with family and friends. One of the benefits in making homemade vanilla ice cream is that you can increase the vanilla flavor to your taste, and at the same time, personalize your homemade ice cream by adding extra ingredients, such as crumbs of your favorite cookies, glazed corn-flakes, or bits of nuts for a crunchier texture. The higher the quality of vanilla used, the better homemade ice cream you’ll achieve. Try different vanilla extract brands or combine them to see which works best for you. Good and authentic vanilla ice cream starts in your kitchen!

Homemade Vanilla Ice Cream # 1

  • Home Ice Cream Maker/Machine
  • 1 can (14 oz.) sweetened condensed milk
  • 2 cups milk
  • 2 eggs plus 2 yolks, lightly beaten
  • 4 tsp. vanilla extract
  1. Bring the milk to a simmer in a medium sized saucepan.
  2. Remove from heat, and whisk the milk into the eggs in a medium bowl.
  3. Keep mixing the milk and the eggs gently, then, pour the entire mixture back into the saucepan over low heat.
  4. Stir constantly, until the mixture thickens a little.
  5. Do not boil, or the eggs will scramble.
  6. Remove from heat, and strain the custard into a large bowl.
  7. Allow it ti cool for 15 minutes.
  8. Add the sweetened condensed milk and the vanilla, and mix well. 
  9. Cover, and refrigerate until cold.
  10. When the mixture is chilled, freeze in 1 or 2 batches in your ice cream machine, according to the manufacturer’s  instructions.
  11. When done, the ice cream will be soft but ready to consume.

 

Homemade Vanilla Ice Cream # 2

  • Home Ice Cream Maker/Machine
  • 1 cup heavy cream
  • 3 tbsp. Vanilla extract
  • 1 2/3 cups milk
  • 2 tbsp. All-purpose flour
  • 2 eggs
  • 2/3 cup sugar
  • ¼ tsp. salt
  1. Whisk the eggs and the sugar in a medium sized mixing bowl.
  2. Beat in the flour and the salt. Set aside.
  3. Bring the milk to a simmer in a medium saucepan.
  4. Add the hot milk, slowly, into the eggs mixture.
  5. Pour the entire mixture back into the saucepan over low heat.
  6. Stir constantly with a wooden spoon.
  7. Do not let the cream boil, or the eggs will scramble.
  8. Remove from heat and strain to a large bowl.
  9. Allow the cream to cool slightly, then, pour in the cream and the vanilla.
  10. Cover, and refrigerate until cold.
  11. When still chilled, freeze the mixture in 1 or 2 batches in your ice cream machine, according to the manufacturer's instructions.

Tip:

  • if you want to add a crunchy texture, add 1 cup of frosted corn flakes to the machine when the ice cream is semi-frozen, then, allow the machine to freeze the cereal. The same applies if adding bits of nuts,mini-marshmallows, maraschino cherries, or chopped fruit.
  • You can find home Ice Cream Makers/Machines at most home good retailers.
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