Thursday, August 19, 2010

Home-made Vanilla Ice Cream

Making home-made ice cream from scratch is so easy if you have the help of an ice-cream maker and this recipe is a good basic one that you can use to make vanilla ice cream as well as other flavours such as mint chip or cookies & cream.

As we are using pure, fresh ingredients for this recipe, just remember that your home-made ice cream will not have the same characteristics as commercially prepared ice cream since most store-bought versions use gums and presevatives to make them firmer. If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer until desired consistency is reached, usually two or more hours.

You may substitute lower fat creams and milk (reduced fat or low fat) for heavy cream and whole milk for a low-fat version of this recipe but keep in mind that this may change the taste, consistency and texture of the ice cream since the higher the fat content, the richer and creamier the result.

Adapted from the recipe in Cuisinart Automatic Frozen Yoghurt-Ice Cream & Sorbet Maker Instruction & Recipe Booklet, page 4

Makes approx. 1.25L


1 cup whole milk, well chilled
¾ cup caster sugar
2 cups heavy cream, well chilled
2 tsps vanilla extract (or 1 vanilla bean, split lengthways, seeds scraped)

  1. In a medium bowl, use a whisk to combine the milk and sugar until the sugar is dissolved.
  2. Stir in the heavy cream and vanilla to taste.
  3. Churn mixture in an ice-cream machine according to the manufacturer's directions
  4. Serve with toppings of choice

Cookies & Cream Ice cream: Add 3/4 cup coarsely chopped cookies or your favourite candy (chocolate chip, Oreos etc) during the last 5 minutes of churning. 

Mint Chip Ice cream: Omit the vanilla and replace with 1 to 1½ teaspoons peppermint extract. Chop 120g bittersweet or semi-sweet chocolate into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of churning.

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