Fresh, Simple Vanilla Ice Cream + 11 Other Flavors
It’s National Ice Cream Day! AND July is National Ice Cream MONTH. I decided that means it’s time to re-post my dad’s super simple recipe for vanilla ice cream AND include some links to 11 other delicious ice cream recipes you can make at home.
Don’t let the simplicity of this vanilla ice cream make you think it is not as good as those “custard-style” ice creams … it is totally just as good (if not better) because it has a fresh, creamy vanilla taste. The trick is to use a good quality vanilla extract. I like to use Mexican vanilla that I buy from a local Mexican grocery in town. At my house, vanilla is a celebrated ingredient. We use it so much that we buy Mexican vanilla extract by the quart. As The Pastry Chef Online said one day to me in a comment: “Vanilla is complex and sophisticated and wonderful.” It is! Vanilla is one of those subtle but wonderful flavors that just enhances everything it touches.
When we were up at my mom and dad’s for their 50th wedding anniversary party, everyone was asking for ice cream. My dad got out his ice cream maker (he has one of those Cuisinart ice cream makers, but he bought TWO of the freezer inserts) and he made this vanilla ice cream. People were coming back for seconds and thirds. He didn’t give me his precise recipe and he didn’t write it down … I had to guess at it a little, but I think this is pretty close. It’s a simple formula with just a few ingredients, but it tastes so fresh and wonderful. Dad has a way of making the simplest things taste marvelous.
But just in case vanilla is NOT your favorite ice cream flavor, I included 11 other yummy ice cream flavors below. I hope you’ll find something you like in the mix.
- 2 cups fat free half & half
- 1 cup whipping cream
- 3/8 cup sugar
- 2 teaspoons good quality vanilla extract
- A pinch of salt (optional)
- Blend all ingredients together in a blender or whisk together in a bowl until the sugar is completely dissolved.
- Freeze in an ice cream maker acccording to manufacturer's directions.
- Enjoy immediately or freeze for a couple hours if you want a harder ice cream.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
And here are the other ice cream recipes I promised … click on the name or the photo to get the recipe.
Rich, deep, dark, stout ice cream
I made mine into festive ice cream sandwiches.
… think caramel corn, in ice cream form. Trust me, this is SO good …
Elvis’ favorite. And my son’s! In fact, it’s his creation. We jokingly call it “muck” ice cream at my house. Don’t let the name throw you off … it’s totally delicious.
Impossible? Nope! and it’s just as creamy and delicious as the full fat versions. I’m a long-standing peanut butter lover, and I wouldn’t settle for anything less than amazing.
For the basil lovers! This gelato is pleasantly green and oh so full of that intoxicating basil flavor.
If you love cantaloupe and/or ginger, give this one a try. It’s also a delicious use for melons that are a little past their prime.
A minty fresh flavor for Christmas or any time of year that’s so easy to make.
Lemons and berries in a luscious sherbet. I included two versions: one is a whole-fruit version, one seedless.
This one has tequila in it, summertime refreshment for adults. I made mine with yellow watermelon, but red is just as good. Well, okay, almost as good.