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- Here's a simple homemade ice cream recipe with 4 ingredients12:
- Whisk together sweetened condensed milk, vanilla extract, and salt.
- Whip heavy cream until stiff peaks form.
- Fold half of the whipped cream into the milk mixture.
- Pour the combined mixture into the remaining whipped cream and fold gently to further combine.
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.How to make homemade ice cream
- In a large, chilled bowl, whisk together the sweetened condensed milk, vanilla extract and salt.
- In a second large, chilled bowl, whip the heavy cream until stiff peaks form.
feelgoodfoodie.net/recipe/no-churn-ice-cream/Ingredients
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ⅛ teaspoon fine sea salt
barefeetinthekitchen.com/homemade-ice-cream-re… - People also ask
Chef John's Vanilla Ice Cream - Allrecipes
- Stir milk, cream, and sugar in a saucepan over low heat until sugar has dissolved. Heat just until the mixture is hot and a small ring of foam appears around the edge.
- Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnigh… See more
- This homemade ice cream is easy to make with just 4 ingredients: pure vanill…
- Homemade ice cream is incredibly easy to make with just a few s… See more
- You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
- These are the four ingredients you’ll need to make this homemade vanilla ice cream recipe: See more
- Drizzle your homemade ice cream with
- , caramel sauce, or fruit sauce.
- Pair the vanilla ice cream with
- a fruit crisp or cobbler See more
Homemade ice cream won’t last as long as store-bought ice cream. Store your vanilla ice cream in an airtight storage container, recycled ice cream container, or zip-top freezer bag. Try to enjoy the ice cream within a few weeks for the best taste. See more
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