Ingredients
- 3 cups heavy cream
- 2/3 cups sugar
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1 vanilla bean
Directions
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By shar215
on April 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Amazing, first time making ice cream. My family loved it. I just did not make enough. Very easy!
Thanks Ina!
By namaste01_12662313
Phoenix, 41
on November 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was so easy to make. The texture was nice and creamy, unlike some ice cream I've made which is very hard. Nice to know I can make vanilla ice cream without all the egg yolks. It was delicious! Thanks, Ina.
By kmmarsh14
carmel, IN
on November 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is definitely the easiest and tastiest ice cream I've ever made. I did use about half cream and half half and half, which for me made it nice and rich without being too rich. I also steeped the pod of the vanilla bean in the mixture while I was heating it up to dissolve the sugar. Definitely not for every day due to the fat content, but it's worth it every now and then.
Read all 28 reviews