Simple Vanilla Ice Cream
Updated August 10, 2015
Evan Sung for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ cups light cream, half-and-half or milk (whole or skim), or a combination
½ cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch
Nutritional analysis per serving
140 grams carbs; 663 milligrams cholesterol; 2235 calories; 54 grams monosaturated fat; 5 grams polyunsaturated fat; 115 grams saturated fat; 185 grams fat; 354 milligrams sodium; 13 grams protein; 118 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
- Step 2
In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
- Step 3
If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
Private Notes
Comments
I love this recipe! For my little Cuisinart ice cream maker I used this recipe and 1/2 more. I am lactose intolerant so I used Organic Valley lactose-free half and half, and it turned out amazing. I found it at Sprouts. When it almost finished I added fresh strawberries that I had cut in small pieces and it gave it a great strawberry flavor. It took about 25 minutes. I definitely will use this recipe to make other great ice cream flavors. Thanks so much!!
This recipe would have been amazing if you left the corn starch out, I know you were going for the texture but it ruined the aftertaste.
Smoother texture than an egg-based recipe, but be advised that cornstarch adds a flavor that takes away from the vanilla (IMO). This would probably be better as a base for a stronger flavor like chocolate.
These days almost all heavy cream and some half and half brands are thickened with gums. If you like the texture of gums--chewy ice cream that doesn't melt--use whatever cream is available. If you want ice cream that tastes like and has the mouth feel of real ice cream you will have to search around for gum free creams. No need for corn starch either if you are using either heavy cream or half and half.
Easy to make, but texture was odd. Would not make again.
has anyone tried this with almond milk?