Vanilla Ice Cream Recipe
fromtasteofhome.comwww.tasteofhome.com/recipes/vanilla-ice-cream-with-crushed-potato-chips
Our vanilla ice cream recipe is perfect for those who have never made ice cream in their life, as well as ice cream aficionados looking for a go-to, tried-and-true recipe to keep in their back pocket.
Ingredients
Instructions
In a large bowl, whisk together the heavy whipping cream, half-and-half, sugar and vanilla extract until the sugar is dissolved.
Fill the cylinder insert of your ice cream maker no more than two-thirds full. Freeze the ice cream according to the manufacturer's directions. Refrigerate any remaining ice cream base until your ice cream cylinder is cleaned and refrozen.
Serve the ice cream immediately or transfer it to freezer containers, allowing a few inches of headspace for expansion. Freeze the ice cream until it’s firm, two to four hours. Editor’s Tip: Once you first remove the ice cream from the ice cream maker, the ice cream will have a soft-serve consistency. If that’s your vibe, go ahead and dig in. If you want it to have a firm ice cream consistency, freeze the ice cream for the extra two to four hours.
Nutrition
- Calories
- 308 calories
- Fat Content
- 22g fat (14g saturated fat)
- Cholesterol Content
- 78mg cholesterol
- Sodium Content
- 37mg sodium
- Carbohydrate Content
- 23g carbohydrate (23g sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 3g protein.
