Vanilla is the king of ice cream flavors. This version without eggs (‘American’ or ‘Philadelphia-style’) has a brighter, more pronounced vanilla flavor.
What people said about this Recipe:
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!
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.
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!
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.
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 ( peppermint and vanilla).
Ingredients:
3/4 cup white sugar
1 cup heavy whipping cream
2 1/4 cups milk
2 teaspoons vanilla extract
Directions:
Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer’s directions, 20 to 25 minutes.
When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
From: allrecipes
