Basic Vanilla Ice Cream

Mmmm - ice cream, for the maker that Heather and Andy got us Christmas 2003


  • 1 cup whole milk, well chilled
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, well chilled
  • 1 - 2 teaspoons pure vanilla extract, to taste


Preparation: 5 minutes, plus 20 - 25 minutes chilling time; optional 2 hours to ripen.

Makes ten 1/2-cup servings.

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 - 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 - 30 minutes.

Nutritional analysis per serving: Calories 239 (68% from fat) carbo. 17g pro 2g fat 18g sat. fat 11g chol. 69mg sod. 30mg


Mint Chip: Omit the vanilla and replace with 1 to 1-112 teaspoons pure peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped pecans and 1 teaspoon kosher salt. Cook over medium-low heat, stirring frequently until the pecans are lightly browned. Remove from the heat, strain (the butter will have a pecan flavor and may be reserved for another use). Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.

Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your favorite candy (chocolate chip, Oreos"', Mint Oreos"', etc.) during the last 5 minutes of mixing.

Lessons learned:

Edited 1/2/06
Original Recipe from the booklet that came with the Machine
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