Homemade Vanilla Ice Cream
📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, no-cook homemade vanilla ice cream featuring whipping cream and evaporated milk with a hint of lemon for brightness. This classic recipe yields approximately one gallon of creamy, churned perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 30 mins | 2 hours | Approx. 1 Gallon |
🔪 Key Equipment
- Large mixing bowl
- Wire whisk
- Ice cream freezer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 7 Cups | Whipping Cream | cold |
| 2 Cups | Sugar | granulated |
| 2 Tbsp | Vanilla | extract |
| 2 Tbsp | Lemon Juice | freshly squeezed |
| 2 (13 oz) cans | Evaporated Milk | chilled |
Instructions
Step 1: Prepare the Base
- In a large bowl, stir together the 2 cups sugar, 2 tbsp vanilla, and 2 tbsp lemon juice until the sugar begins to dissolve.
- Gradually whisk in the 2 (13 oz) cans evaporated milk until the mixture is smooth.
- Stir in the 7 cups whipping cream until fully incorporated.
Step 2: Chill and Churn
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into the canister of an ice cream freezer.
- Churn and freeze according to the manufacturer’s directions until the ice cream is thick, creamy, and holds its shape.
- Serve immediately or transfer to a freezer-safe container to ripen in the freezer for a firmer texture.
💡 Make-Ahead & Storage: The base can be prepared and refrigerated for up to 24 hours before churning. Once churned, store in an airtight container in the freezer for up to 2 weeks.
Original Recipe Scan
