Vanilla vs chocolate: which do you choose?! Here is my basic vanilla ice cream recipe (much over-do but I am definitely a chocolate fiend!)
Summer is cruising along nicely and we have had many heat warnings. I figured it was time to break out the ice cream machine again and go a bit more basic. Of course, if basic is not your thing, my Oreos cookies and cream ice cream is doing extremely well! However, there are many who prefer simple, and this basic vanilla ice cream recipe fits the bill perfectly! Personally, I prefer chocolate when it comes to desserts, but with ice cream, I actually prefer a simpler base. Then I can add in a chocolate bar or two as my mix-in and have the perfect balance of vanilla and chocolate 🙂
While chocolate may be my favourite when it comes to dessert, both my brother and sister prefer vanilla. Weirdos, but I guess I can forgive them. This basic vanilla ice cream contains nothing fancy. Meaning, I only used vanilla extract to get that vanilla flavour. Sure, I would love to use vanilla beans or vanilla paste, but I realize that they can be hard to find, and also quite expensive! Don’t worry though, because I plan to revisit this recipe in the future and make it gourmet: vanilla bean ice cream! Yummy!
So easy and tasty, this recipe will keep you cool all summer long!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 2 cups heavy whipping cream
- 1 cup milk
- 1/2 cup granulated sugar
- 5 egg yolks
- 1 tbsp. cornstarch
- Pinch of salt
- 1 tbsp. vanilla extract (pure, not the artificial stuff!)
- Mix together 1 cup of cream and cornstarch. Set aside.
- Combine 1 cup of cream and milk in a medium-sized saucepan over medium heat. Stir in sugar and salt and continue to whisk frequently until sugar has dissolved and mixture is very hot (but not boiling!)
- Whisk egg yolks in a mixing bowl until paler in colour. Carefully and slowly pour the hot liquid from the stove into the eggs, whisking constantly so you do not curdle the eggs. When fully combined, add the mixture back into the pan and pour in cornstarch mixture. Bring to a hot temperature again (not boiling!,) stirring frequently. Remove from heat, stir in vanilla, and allow to cool to room temperature (you can stir occasionally to prevent film build up.)
- Cover and place into refrigerate overnight. When time to churn, follow the directions on your ice cream machine. Store in freezer-safe containers and allow to sit out for 5-10 minutes before serving!
When it comes to ice cream, I have to say my favourite is definitely sweet cream. Not quite vanilla flavour as you want to taste the sweetness from the cream and sugar. But it is sweet enough where you can enjoy the ice cream (and add in a favourite chocolate bar for fun!) Sweet cream is actually the reason my husband bought me an ice cream machine because our local ice cream shop that used to carry this flavour closed down. My way is more cost effective AND tastier 😉