Homemade Vanilla Ice Cream
- Makes: 16 servings
- Yield: about 2 quarts
- Prep 15 mins
- Freeze per manufacturer directions
- Stand 4 hrs Ripen
half-and-half or light cream
ounce can (1-1/4 cups)
sweetened condensed milk, chilled
- In a large bowl, combine whipping cream, half-and-half, sweetened condensed milk and vanilla.
- Pour cream mixture into the freezer can of a 4- to 5-quart ice cream freezer. Add the dasher; cover with the freezer can lid. Freeze according to the manufacturer's directions. Ripen* 4 hours. (Ice cream will become quite firm during ripening).
- Chocolate Ice Cream: Prepare Homemade Vanilla Ice Cream, except stir 1 cup chocolate-flavored syrup into ice cream mixture before freezing (chocolate variation will be a little softer set after ripening than the vanilla).
- * Ripening or hardening homemade ice cream isn't a requirement, but it improves the texture and helps to keep them from melting too quickly during eating.
- * To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer (use 4 cups ice to 1 cup salt). Ripen about 4 hours.
- * When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer-proof container and ripen in your refrigerator freezer about 4 hours (or check the manufacturer's recommendations).
(Homemade Vanilla Ice Cream)Servings Per Recipe 16, cal. (kcal) 277, vit. A (IU) 826, Fat, total (g) 22, calcium (mg) 131, vit. C (mg) 1, pro. (g) 4, sodium (mg) 61, carb. (g) 16, chol. (mg) 81