Sandra This Paula Deen Vanilla Ice Cream is a creamy and classic recipe, which is made with just four simple ingredients. It’s a straightforward recipe for a rich, Philadelphia-style ice cream, perfect for any dessert.
Paula Deen Vanilla Ice Cream Ingredients
A simple, classic list for pure and delicious homemade ice cream.
- 2 ¼ cups milk
- 1 cup heavy whipping cream
- ¾ cup white sugar
- 2 teaspoons vanilla extract
How To Make Paula Deen Vanilla Ice Cream
A step-by-step guide to this incredibly easy, egg-free ice cream.
- Heat the Base: In a medium saucepan over low heat, stir together the milk, heavy cream, and sugar. Heat the mixture gently, stirring constantly, just until the sugar has completely dissolved and a small ring of foam appears around the edge. Do not let it boil.
- Chill the Base: Transfer the warm cream mixture to a pourable container, like a large measuring cup or a pitcher. Stir in the vanilla extract.
- Chill Thoroughly: Cover the mixture and chill it thoroughly in the refrigerator for at least 2 hours, but overnight is best for the creamiest result.
- Churn the Ice Cream: Pour the completely cold ice cream base into your ice cream maker and churn according to the manufacturer’s directions, typically for 20 to 25 minutes.
- Serve or Ripen: Once the ice cream is softly frozen (the consistency of soft-serve), you can serve it immediately. For a firmer, scoopable consistency, transfer the ice cream to a freezer-safe container, press a piece of plastic wrap directly onto the surface, and place it in the freezer to “ripen” for 2 to 3 hours.
Recipe Tips
For the creamiest, most perfect homemade vanilla ice cream.
- How to get the creamiest ice cream? The most important step is to make sure your ice cream base is thoroughly chilled before you churn it. Chilling it overnight is the best way to ensure it’s as cold as possible. A cold base will churn faster and produce smaller ice crystals, which results in a much creamier final texture.
- Why can’t I boil the mixture? Gently heating the base is only to dissolve the sugar. Boiling the milk and cream can cause them to scald or form a skin, which can affect the final flavor and texture of the ice cream.
- Can I make this without an ice cream maker? Yes, you can. Pour the chilled base into a shallow, freezer-safe dish. Freeze for about 45 minutes, then remove and stir it vigorously with a whisk or fork to break up the ice crystals. Repeat this process every 30-45 minutes for a few hours until it reaches the consistency of ice cream. The texture will be a bit icier than a churned version.
- How can I make the flavor even richer? For an even more intense vanilla flavor, you can use a whole vanilla bean. Split the bean, scrape the seeds into the milk and cream mixture, and add the pod as well while it heats. Remove the pod before chilling the base.
What To Serve With Vanilla Ice Cream
The perfect accompaniment for almost any dessert.
Homemade vanilla ice cream is a versatile and beloved classic. It’s perfect:
- On its own in a cone or a cup
- Served alongside a slice of warm apple pie, a fudgy brownie, or a birthday cake
- As the base for a decadent sundae with hot fudge, caramel sauce, sprinkles, and whipped cream
How To Store Vanilla Ice Cream
Keeping your homemade ice cream fresh and creamy.
- Freeze: Store the ice cream in a freezer-safe, airtight container. Pressing a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before putting the lid on helps to prevent ice crystals from forming. It will stay fresh for up to 2 weeks.
Paula Deen Vanilla Ice Cream Nutrition Facts
An estimated guide per serving.
- Calories: 425 kcal
- Carbohydrates: 46 g
- Protein: 6 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Philadelphia-style ice cream is a type of ice cream that is made without eggs. It has a base of milk, cream, and sugar. It’s known for having a very pure, clean, and milky flavor, and it’s generally quicker and easier to make than a custard-style (French) ice cream that involves cooking an egg yolk base.
An icy texture is usually caused by large ice crystals forming. This can happen if the ice cream base wasn’t chilled enough before churning, or if your ice cream maker’s freezer bowl wasn’t completely frozen solid.
For the richest, creamiest result, the combination of whole milk and heavy cream is recommended. Using a lower-fat milk will result in a less creamy, more icy final product.
Try More Recipes:
- Paula Deen Sour Cream Muffins Recipe
- Paula Deen Pound Cake Recipe with Heavy Cream
- Paula Deen Homemade Ice Cream Recipe
Paula Deen Vanilla Ice Cream Recipe
Description
An incredibly easy, old-fashioned, Philadelphia-style homemade vanilla ice cream made with just four simple ingredients and no eggs required for a pure, creamy flavor.
Ingredients
Instructions
- In a saucepan over low heat, gently warm the milk, cream, and sugar, stirring until the sugar is completely dissolved. Do not let it boil.
- Transfer the mixture to a pourable container and stir in the vanilla extract.
- Cover and chill the ice cream base thoroughly in the refrigerator for at least 2 hours, or preferably overnight.
- Pour the cold base into your ice cream maker and churn for 20-25 minutes, according to the manufacturer’s directions.
- Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2-3 hours for a firmer, scoopable ice cream.
Notes
- It is crucial that the ice cream base is completely and thoroughly chilled before churning for the creamiest result.
- Ensure the freezer bowl of your ice cream maker is frozen completely solid, usually for at least 24 hours.
- Pressing plastic wrap directly onto the surface of the ice cream before freezing helps prevent ice crystals from forming.
- This simple, egg-free recipe lets the pure flavor of vanilla and cream shine.
