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My review
Vanilla Ice Cream
Ginger
"No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker."
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Ingredients
3 h 30 m servings 361 calsOriginal recipe yields 8 servings (5 cups)
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Directions
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Prep
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Ready In
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Nutrition Facts
Per Serving: 361 calories; 29 g fat; 23.2 g carbohydrates; 3 g protein; 104 mg cholesterol; 48 mg sodium. Full nutrition
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Reviews
Read all reviews 109123 Ratings
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Most helpful positive review
1/16/2008
I have made this recipe so many times I have lost count. I made a few changes. Instead of sugar I used 1 cup honey. I took the milk and threw it in the blender with my honey to blend it together...
Most helpful critical review
7/9/2001
It was very simple and easy, however , several family members commented that it tasted like cool whip.
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1/16/2008
I have made this recipe so many times I have lost count. I made a few changes. Instead of sugar I used 1 cup honey. I took the milk and threw it in the blender with my honey to blend it together...
5/11/2010
Reducing the sugar to ½C. improves the texture, increases the overrun to about 50%, and kills the over-sweet after taste. Unlike others, I found the recipe's vanilla amount to be perfect once t...
7/19/2001
This ice cream is so easy and has no eggs so you don't have to worry about raw eggs in the ice cream. It is a lot smoother and creamier than other homemade ice creams.
7/8/2000
This is an excellent recipe...creamy, smooth and very quick to make. You can use a vanilla bean as well as vanilla extract. I would suggest letting it get really cold...freeze hard. Do it ahea...
5/7/2005
My family loved this ice cream . Having read the other reviews before making the ice cream, I doubled the amount of vanilla . I also added half of a package of instant vanilla pudding because it...
3/11/2011
Generally I make a cooked egg custard base which, being a Wisconsinite and hooked on our frozen vanilla custard here, is my preference. But today I was looking for something simpler, easier and...
1/21/2002
This was the first recipe my 3 daughters and I tried in our new ice cream maker. It was simple enough for the kids to make and very quick to prepare. In the words of my girls..."This is the best...
12/22/2010
I use a Cuisinart model ICE-21 which holds about a quart of mix so this recipe is just right for my machine. Rather than heat the half-and-half as some recipes suggest, I powder the sugar using ...
3/19/2003
This recipe is not for people watching their fat intake.....It feels funny in your mouth too....and it was not flavorful...I do not recommend this ice cream to anyone..... sorry....