Homemade Vanilla Ice Cream
Prep Time
10 mins
Total Time
10 mins
Indulge in a scoop of vanilla ice cream or use it as a base in over fifty of my homemade ice cream recipes.
Course:
Dessert
Cuisine:
American
Servings: 2 pints
Ingredients
- 2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
- 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
- 2 teaspoon vanilla extract
- 1 vanilla bean pod
Instructions
-
Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
-
Turn off the machine and pour the condensed milk into the whipped cream.
-
Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract.
-
Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
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Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
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Keep stored in the freezer for up to 6 weeks.