Recipe: Vanilla ice cream

Published: Tuesday, Jul. 2, 2013 - 12:00 am | Page 2E
Last Modified: Tuesday, Jul. 2, 2013 - 3:25 pm

Quick & easy vanilla ice cream

Recipe from Woman's Day magazine.


2 cups heavy cream

1 can (14 ounces) sweetened condensed milk

1 1/2 teaspoons pure vanilla extract


Using an electric mixer on high speed, beat cream, condensed milk and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes. Transfer mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.

French vanilla ice cream

Makes 1 quart

Recipe from "Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich" (Hollan Publishing, $12.47, 224 pages) by Tessa Arias.


1 1/2 cups whole milk

1 1/2 cups heavy cream

3/4 cup granulated sugar, divided

1/4 teaspoon fine sea salt

1 vanilla bean, split in half lengthwise and seeded

4 large egg yolks


Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath. In a medium saucepan, combine the milk, cream, 1/2 cup sugar, salt, and the seeds and pod from the vanilla bean. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan.

Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and registers around 175 degrees on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

Immediately strain the mixture though the fine strainer into the bowl in the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

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