Vanilla is the king of ice cream flavors. This version without eggs (‘American’ or ‘Philadelphia-style’) has a brighter, more pronounced vanilla flavor.
Original recipe makes 4 servings
3/4 cup white sugar
1 cup heavy whipping cream
2 1/4 cups milk
2 teaspoons vanilla extract
2 hrs 35 mins
- 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.
Calories: 425 kcal
Carbohydrates: 45.8 g
Cholesterol: 92 mg
Fat: 24.7 g
Fiber: 0 g
Protein: 5.8 g
Sodium: 79 mg