Creamy Vanilla Ice Cream
A classic and simple homemade vanilla ice cream recipe, perfect for hot summer days and customizable with various add-ins.
Ingredients
Base Ingredients
- 1 can sweetened condensed milk (about 14 oz or 414 ml)
- 1 tablespoon pure vanilla extract
- 1/2 cup half-and-half
- 1 1/2 cups heavy whipping cream
Optional Add-Ins
- up to 1 cup candy pieces or fresh berries For flavor variations
Instructions
Preparation
- In a medium bowl, mix the sweetened condensed milk, vanilla extract, and half-and-half until the texture is smooth and well blended.
- In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the vanilla mixture into the whipped cream until you get a smooth, lump-free ice cream base.
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container, then spread it evenly with a spatula.
- Freeze uncovered for 3 to 5 hours, or leave it overnight, until fully firm.
- Cover the remaining ice cream with plastic wrap or foil and keep it in the freezer for up to 3 weeks.
Notes
Use fresh ingredients for the best flavor. Opt for pure vanilla rather than imitation for depth. Chill mixing bowl and beaters before whipping cream for fluffier texture.