Simple Vanilla Ice Cream
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups light cream, half-and-half or milk (whole or skim), or a combination
- ½cup sugar
- Pinch of salt
- 1vanilla bean or 1 teaspoon vanilla extract
- 3tablespoons cornstarch
Nutritional analysis per serving (1 servings)
2235 calories; 185 grams fat; 115 grams saturated fat; 0 grams trans fat; 54 grams monounsaturated fat; 5 grams polyunsaturated fat; 140 grams carbohydrates; 0 grams dietary fiber; 118 grams sugars; 13 grams protein; 354 milligrams sodium
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.
Super easy and got rave reviews.
Corn starch is the basic thickener for Sicilian gelato and if you cook it properly and use the correct amount you don’t taste it at all. I guess if you were adventurous you could try arrowroot or go with a seaweed based thickener like they do commercially instead of eggs. But this is a solid recipe and very similar to some gelato recipes.
This is a great recipe. I cut the cornstarch in half and the sugar down to just shy of a half cup. Easy and delicious!