Homemade ice cream in an ice cream maker is just about one of the easiest and most delicious things you can make in a snap. It requires a few steps, but comes together in a matter of minutes. It’s a great way to save money on ice cream, and if you have kids in the house, it’s fun and easy for them to help!
This ice cream makes an excellent accompaniment to a freshly baked pie, homemade cookies or brownies. It’s so easy to make it ahead of time too. I highly recommend making some homemade ice cream to go with your Thanksgiving pies! Although the deadline for ordering Thanksgiving pies has passed, we’ll still have some pies available the days before Thanksgiving. You can still find plenty of apples and pumpkins for baking too.
It’s best to start with high quality dairy products, like the Natural by Nature milk and cream available at Wolff’s Apple House. The dairy products come from grass-fed cows grazing on local farms. While you can modify the recipe to reduce the sugar or type or reduce the fat content of the milk, the best flavor is with heavy cream and whole milk (of course!). The amount of sugar called for also helps the ice cream to be the right scoopable consistency.
To make classic vanilla ice cream in an ice cream maker, first freeze the bowl for a full 24 hours. Mix together the cream, milk, sugar and vanilla. I like to use both vanilla extract and vanilla bean powder or shaved vanilla beans. Place the cream mixture in a jar or container and return to the refrigerator for at least one hour. I usually mix these ingredients when I put the bowl in the freezer, to save a trip to the fridge later.
After the bowl has been frozen for 24 hours, assemble the ice cream maker. Pour the cream mixture into the bowl and turn on for 15-20 minutes. You can serve it immediately or freeze it further prior to serving. Either way, it’s a decadent, rich and creamy dessert! If you serve it right away, it will melt more quickly.
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup sugar
- Pinch of salt
- 1 tablespoon vanilla extract
- ⅛ teaspoon vanilla bean powder
- Freeze the bowl of an ice cream maker for 24 hours. Mix all ingredients together until sugar is dissolved. Refrigerate, covered for at least one hour. Pour into the bowl of the ice cream maker. Turn ice cream maker on for 15-20 minutes. It will be done when the ice cream no longer appears to be spinning. Serve immediately, or freeze for later use.
Try it with some of our favorite pie and crisp recipes!
This is a great recipe to feed a crowd, shared by Pat Nogar of Living well with Pat Nogar.