This Homemade Vanilla Ice Cream is so sweet and creamy. There is nothing like cold homemade ice cream on a hot day summer day.
Homemade Vanilla Ice Cream
When the heat is on, you need a way to cool down. Of course you could just crank up the AC, but why not do that AND enjoy this delicious Homemade Vanilla Ice Cream. This recipe is the best! I recently got a new ice cream maker and have been making ice cream non-stop for the last two weeks. We have been experimenting with so many different recipes for vanilla ice cream and finally found one that we LOVE. It is a great base recipe and it is easy to add any kind of mix-in that you would like. The recipe is one I adapted from the Food Network (I wish I could take credit for it but I can’t).
What About Mix-Ins?
Although this vanilla ice cream stands on its own, you can always add a variety of mix-ins to, well, mix it up. Crushed up cookies, pieces of candy, fruit, you name it. I love the idea of Reese’s Peanut Butter Cups or some fresh raspberries. Suddenly you’ve added a whole list of flavors of homemade ice cream to your cooking — and cooling off — arsenal. When it comes to adding them in, there’s really no right amount of specific items to add. Experiment. Have fun. You’ll find the flavors that are right for you and your family.
What Goes Great With Ice Cream?
Well, everything, naturally. But here are a few things you can use with, or serve with Homemade Vanilla Ice Cream. Try using homemade ice cream inside these Cookie Ice Cream Sandwiches for a delicious flavor and texture. The next time you make Traditional Homemade Apple Pie or our Pecan Pie, why not serve it a la mode? And when you enjoy the rich flavor of this Instant Pot Chocolate Lava Cake, ice cream on the side makes it even better.
How To Make Homemade Vanilla Ice Cream
This Homemade Vanilla Ice Cream is so sweet and creamy. There is nothing like cold homemade ice cream on a hot day summer day.
Serves: 6
Ingredients
- 2 c. half-and-half
- 1 c. whipping cream
- 1 3/4 c. sugar + 2 Tbsp.
- 2 Tbsp. peach preserves not jelly
- 1 vanilla bean split and scraped
Instructions
- Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat (do not let it boil) and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
- Mix ice cream in ice cream maker* according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving (we did ours overnight and it was perfect).
Nutrition
Calories: 436kcal | Carbohydrates: 78g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 51mg | Potassium: 154mg | Fiber: 1g | Sugar: 71g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
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denise says
any ideas who how many cups this makes and if it doubles well?? I want to make it for a family reunion and there will be 19 people there. Does the ice cream taste like peach at all? I see the peach preserves in it and got curious. Let me know! Love your website, you are all so talented!
Erica says
It probably makes about 3 cups worth of ice cream. The ice cream itself doesn’t taste like peach. It only does it you bite right into one of the peach preserves. You can blend the preserves up in a food processor and it won’t taste like peach at all. Thanks for the nice comment! Let me know how it turns out!
ginny frechette says
can you give us some idea of the proportions to use for other flavored add ins
Emily says
You could mix in fruit or candy to taste. I would do it individually, like toppings. There’s no right or wrong way or set amount. 🙂