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Classic, creamy homemade vanilla ice cream served in a crisp sugar cone. A timeless summer treat that's surprisingly easy to make at home with just a few simple ingredients.
Prepare the Custard Base
Chill the Custard
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Classic, creamy homemade vanilla ice cream served in a crisp sugar cone. A timeless summer treat that's surprisingly easy to make at home with just a few simple ingredients.
This american recipe takes 410 minutes to prepare and yields 8 servings. At 367.4 calories per serving with 4.43g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Churn the Ice Cream
Ripen the Ice Cream
Serve
Chocolate Chip: Fold in 1 cup of mini chocolate chips during the last minute of churning.
Coffee Ice Cream: Dissolve 2 tablespoons of instant espresso powder into the warm cream mixture in Step 1.
Strawberry Swirl: After churning, gently fold in 1/2 cup of strawberry puree or jam as you transfer the ice cream to the freezer container.
Lactose-Free: Substitute the heavy cream and whole milk with full-fat coconut cream and coconut milk for a dairy-free version. The texture will be slightly different but still delicious.
The heavy cream and whole milk in this recipe provide calcium, an essential mineral for maintaining strong bones and teeth.
The combination of sugar and fat offers a concentrated source of calories, providing a quick boost of energy.
Vanilla ice cream is a dessert that is high in calories, sugar, and saturated fat. While it contains some calcium from the milk and cream, it should be considered an occasional treat to be enjoyed in moderation as part of a balanced diet.
One serving, which is approximately one scoop in a cone, contains around 350 calories. This can vary based on the exact size of the scoop and cone.
Custard typically scrambles if the heat is too high or if it's not stirred constantly. It can also happen if you add the hot cream to the eggs too quickly without tempering. To fix a slightly curdled custard, you can sometimes blend it until smooth before chilling.
An icy texture is usually caused by large ice crystals. This can happen if the custard base wasn't chilled enough, the freezer bowl wasn't frozen solid, or the ice cream was frozen too slowly in the final step. Storing it properly with plastic wrap on the surface helps prevent ice crystals from forming on leftovers.
Yes, you can. Pour the chilled custard into a shallow, freezer-safe dish. Freeze for 45 minutes, then remove and stir vigorously with a whisk or fork to break up ice crystals. Repeat this process every 30-45 minutes for 3-4 hours until it's firm. The texture will be less smooth than machine-churned ice cream but still delicious.
For the best taste and texture, homemade ice cream should be consumed within 1-2 weeks. Store it in an airtight container at the back of your freezer where the temperature is most consistent.
