Homemade Vanilla Ice Cream
Recipe from Midwest Living

Top this favorite frozen dessert with hot fudge sauce, strawberry sauce, or your favorite ice cream topping.



by 25  people


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Servings: 16
Serving size: 1/2  cup
Yield: about 2 quarts
Prep Time: 15 mins
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Ingredients
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    3   cups 
    whipping cream
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    2   cups 
    half-and-half or light cream
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    1  14  ounce can (1-1/4 cups) 
    sweetened condensed milk, chilled
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    4   teaspoons 
    vanilla

Directions
1.
In a large bowl, combine whipping cream, half-and-half, sweetened condensed milk and vanilla.
2.
Pour cream mixture into the freezer can of a 4- to 5-quart ice cream freezer. Add the dasher; cover with the freezer can lid. Freeze according to the manufacturer's directions. Ripen* 4 hours. (Ice cream will become quite firm during ripening).
Variation
  • Chocolate Ice Cream: Prepare Homemade Vanilla Ice Cream, except stir 1 cup chocolate-flavored syrup into ice cream mixture before freezing (chocolate variation will be a little softer set after ripening than the vanilla).
Note
  • * Ripening or hardening homemade ice cream isn't a requirement, but it improves the texture and helps to keep them from melting too quickly during eating.
    To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer (use 4 cups ice to 1 cup salt). Ripen about 4 hours.
    When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer-proof container and ripen in your refrigerator freezer about 4 hours (or check the manufacturer's recommendations).
Nutrition information
Per Serving: cal. (kcal) 277, Fat, total (g) 22, chol. (mg) 81, carb. (g) 16, pro. (g) 4, vit. A (IU) 826, vit. C (mg) 1, sodium (mg) 61, calcium (mg) 131, Percent Daily Values are based on a 2,000 calorie diet
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