Homemade Vanilla Ice Cream

4.43 from 61 votes

Homemade Vanilla Ice Cream is a rich and creamy frozen dessert made with simple ingredients and churned in a 4-quart ice cream maker for classic old-fashioned flavor.

Prep Time5

Cook Time40

Freeze Time2

Total Time2 45

Course: Desserts

Cuisine: American

Keyword: homemade ice cream, Ice Cream, ice cream maker, vanilla ice cream

Servings: servings

Calories: 639kcal

Author: Lois

Equipment

Ingredients

Ingredients for the Ice Cream Base

3 cups granulated sugar
3 cups whole milk
6 cups whipping cream
1 tablespoon vanilla extract
2 tablespoon lemon juice

Ingredients for the Ice Cream Maker

8 lbs ice
3 cups rock salt

Instructions

In a large mixing bowl, combine the sugar, milk, cream, vanilla extract and lemon juice. Whisk until mixed through.
Pour the mixture into the canister, insert the dasher, and secure the lid tightly.
Place the canister into the center of the bucket. Assemble the motor over the canister with the dasher shaft inserted into the hole in the bottom of the motor.
Turn the motor counter clockwise to lock the motor onto the bucket.
Place the bucket into the sink.
Plug in the power cord. Allow the mixture to churn for a couple minutes before adding ice to the bucket.
Unplug the motor. Add about 2 inches of ice to the bottom of the bucket and sprinkle on about a ½ cup of the rock salt. Repeat the layers until the bucket is completely full.
Plug the motor back in and allow the ice cream to churn for 20 to 40 minutes, or until the machine slows or stops on its own. Add additional ice and rock salt as needed during churning.
Remove the canister. If desired, stir in mix-ins such as fresh berries, chocolate chips, cookie pieces, or chopped nuts using a long-handled rubber spatula.
Replace the lid, insert the storage plug, and place the canister in the freezer for at least 2 hours before serving.

Notes

Tips

Use cold milk and whipping cream for the best texture and consistency.
Mix the ingredients until the sugar is completely dissolved before pouring the mixture into the ice cream maker.
Keep extra ice and rock salt nearby so you can replenish the bucket as needed during churning.

Storage & Make Ahead

Transfer the finished ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Store covered in the freezer for up to 2 weeks.
Let the ice cream sit at room temperature for a few minutes before scooping if it becomes too firm.

Nutrition