Vanilla Ice Cream Recipes

Five-Star Vanilla Ice Cream

This recipe is the result of many experiments. As my friends can attest, not all of the first experimental recipes were edible. Many of the recipes in this book are variations of Five-Star Vanilla Ice Cream.

2⅔ cups granulated sugar
4 eggs
7 cups whole milk
3 cups whipping cream
8 teaspoons vanilla extract
5 rennet tablets dissolved in ¼ cup cold water

In a large kettle or Dutch oven, combine the sugar and eggs to make a paste. Add the milk and cream. Heat over medium-low heat, stirring constantly to prevent scorching the milk. Remove from the heat when the mixture reaches 110°F.

The mixture should cool in the refrigerator for at least an hour. This reduces the freezing time and will save a considerable amount of ice. Add the vanilla to the mixture when it has cooled.

Pour the cooled mixture into the freezing can. Stir the dissolved rennet tablets into the mixture. Leave undisturbed ten minutes. Chum and freeze in an ice cream freezer. Makes about one gallon.

Mother’s Vanilla Ice Cream

Remember how good Mother’s homemade ice cream tasted? Everyone would gather on the back porch on a Sunday afternoon to turn the crank on the ice cream freezer and lick the dasher when it was removed. If your mother didn’t make homemade ice cream, this recipe will help make up for it. Give it a try, especially if you like a sweeter ice cream.

4 eggs, lightly beaten
2⅔ cups sugar
6 cups whole milk
2 cans evaporated milk
⅔ cup sweetened condensed milk
4 teaspoons vanilla
6 rennet tablets dissolved in ¼ cup cold water

Combine the eggs, sugar and 3 cups of the whole milk in a large pan. Cook and stir the mixture over medium-low heat until lukewarm (110°F).

Remove from heat and add the evaporated milk, the sweetened condensed milk, the vanilla and the remainder of the whole milk. Refrigerate the mixture until it has cooled to at least room temperature.

Dissolve the rennet tablets in cold water. Stir the dissolved tablets into the ice cream mixture and let stand undisturbed for 10 minutes. Immediately freeze the ice cream. Makes about one gallon.

French Vanilla Ice Cream

French Vanilla Ice Cream is distinguished by lots of eggs and plenty of cream. It is a rich, custardlike ice cream of the finest quality. This particular recipe also uses vanilla beans instead of vanilla extract. French Vanilla is the ice cream of gourmets.

2 vanilla beans or 2 tablespoons vanilla extract
2 quarts half-and-half
2⅓ cups sugar
12 egg yolks
2 cups whipping cream
¼ teaspoon salt

Cut the vanilla beans in half lengthwise. Add, seeds and all, to the half-and-half. Stirring constantly, slowly heat the mixture until it is almost boiling (about 200°F). Remove the pan from the heat and let stand at least 30 minutes to allow the vanilla flavor to blend in with the milk. Then remove the bean pods and strain the mixture.

In a small mixing bowl, combine the sugar and egg yolks to make a paste. Return the milk mixture to low heat and stir in the sugar, egg yolks, whipping cream and salt. Cook and stir until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and chill in the refrigerator. If you are not using vanilla beans, now is the time to add the vanilla extract.

Freeze in an ice cream freezer. Makes about one gallon.

Corn Syrup Vanilla Ice Cream

If your kitchen cupboard is running low on granulated sugar, or if you just want to try something different, this recipe uses light corn syrup as a partial replacement for sugar. Corn Syrup Vanilla Ice Cream has a slightly different taste and finer-grained texture because of the partial substitution of corn syrup for granulated sugar. It also will not freeze as firmly as ordinary sugar-based ice cream.

1⅓ cups granulated sugar
4 eggs
5 cups whole milk
⅛ teaspoon salt
2½ cups light corn syrup
3 cups whipping cream
8 teaspoons vanilla

In a large pan combine the sugar and eggs to make a paste. Slowly add the milk and heat to approximately 180°F, stirring constantly to prevent scorching. Remove from heat and immediately stir in the salt, corn syrup and then the cream and vanilla.

Refrigerate the mixture until it is cool.

Freeze in an ice cream freezer. Makes about one gallon.

Easy No-Cook Vanilla Ice Cream

More homemade vanilla ice cream is made than any other flavor. The following recipe for Easy Vanilla Ice Cream is made without eggs or cooking. Sweetened condensed milk adds a special creaminess and body to this ice cream. Because no cooking is needed, this recipe is good to make while on picnics or while camping.

1 quart whipping cream
6 cups whole milk
1 14-ounce can sweetened condensed milk
1 cup sugar
2 tablespoons vanilla
⅛ teaspoon salt

Pour all of the ingredients into an ice cream freezing can and freeze. Makes about one gallon.