Vanilla Ice Cream

By Steph Avalos-Bock
March 29, 2015
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Author Notes: One summer in college, I was living on the third floor of an un-air conditioned student apartment and the heat was unbearable. I'd made chocolate ice cream a few times, but this was no time to turn on the stove and melt anything. Improvising, I dumped some half and half, milk, sugar, and vanilla into my ice cream maker (thank goodness for it!) and soon after out came ice cream!

Fast forward to a cold, rainy "spring" day in Chicago. I have some half and half in the fridge, and it would be a shame if it spoiled. Perhaps to encourage summer to arrive, I decided to make ice cream but couldn't remember my old "recipe". This one is based on a recipe by Chef John on, but I used half and half and milk in a different ratio, and didn't feel it was necessary to dissolve the sugar on the stove. The ratio is unimportant and depends on your taste; the point is to have three cups of liquid go in a 1.5-quart ice cream maker.
Steph Avalos-Bock

Serves: 8

  • 3 cups mixture of heavy cream, half and half, and milk
  • 3/4 cup white sugar
  • 1 tablespoon vanilla extract
  1. Pour the ingredients into your ice cream maker
  2. Distract yourself for 20 minutes
  3. Devour! (And/or freeze for a few hours to harden it completely.)

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