Vanilla Ice Cream
- 2L (3 1/4 pints) single cream
- 250ml (9 fl oz) double cream
- 300g (11 oz) caster sugar
- 2 dessertspoons vanilla essence
- 1 pinch salt
Prep:45min › Ready in:45min
- Combine all ingredients in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
For an extra special treat, use the seeds scraped from a vanilla pod instead of the vanilla essence.
Something else. Very good! I made this recipe three times in two days (with variations) for a large family gathering. The first time it had a grainy texture, so I dissolved the sugar in a 4 tbs of water and the grainy texture was gone. IT WAS FANTASTIC!!! - 15 Sep 2008
Something else. I have made this recipe numerous times with numerous alterations and have finally find the one that works for me. I decrease the extract (personal preference). I heat the cream and sugar on the stove until the sugar is dissolved the night before I want to make the ice cream. I chill the mixture all night. I put the ice cream in my ice cream maker for about 25 min. Put it in the freezer for about 2 hours. Take it out and let it soften a little and serve. It was wonderful!! I make it way too often and my chocaholic son never seems to mind that it is vanilla! - 15 Sep 2008
This has to be the most delicious home made vanilla ice cream ever. Oh my goodness it is sinful, you could just eat and eat and eat it. Also love the fact it has no eggs. (halved all ingredients to fit my ice cream maker). I know I will be making this forever! Thank you for sharing. - 15 Feb 2010