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This year’s Ice Cream Week commences with a life-changing experience, at least on my part. Ok, that’s a little dramatic, but I’ve seriously always been searching for the right ice cream recipe. This has been hard: you need the correct ratio of milk, cream, sugar, and a stabilizer, but I never seem to get it right. Then I was given an ice cream recipe book written by Jeni Britton Bauer of Jeni’s Splendid Ice Creams at Home, and my world changed. She has amazing recipes and a method that just simply works! I’ve adapted it for my flavors, and I love it! The ice creams this week are inspired by her method, and I couldn’t be more excited! Let’s start with the classic: vanilla ice cream.
As mundane as it sounds, I always choose vanilla ice cream. Well, not necessarily choose, but at least always have to try a taste. I’m on a mission to find the perfect vanilla ice cream. You know, one with actual vanilla flavor. Unfortunately, my tastebuds (and I’m guessing yours too) have become so used to the idea that storebought vanilla is the correct flavor of vanilla.
But it’s so wrong! My secret to getting the best vanilla flavor hinges on two ingredients:
- vanilla bean paste
- vanilla powder
Yes, both are unique ingredients that you probably don’t have on hand. But they create an amazing vanilla ice cream that will blow your mind!
Thankfully, this recipe doesn’t freeze hard but always maintains a delicious scoop-able consistency! That’s the beauty of Jeni’s ice creams!
Watch how to make this classic vanilla ice cream
Other Ice Cream Week recipes:
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Classic Vanilla Ice Cream
Ingredients
- 2 cups whole milk
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- 3 tbsp whole milk
- 2 tbsp cornstarch
- ½ tsp kosher salt
- 1 tbsp vanilla bean paste or vanilla extract
- ½ tsp vanilla powder
Instructions
- Combine 2 cups milk and heavy cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over.2 cups whole milk, 1 ¼ cups heavy cream
- Add the sugar, corn syrup, and salt.¾ cup granulated sugar, 2 tbsp light corn syrup, ½ tsp kosher salt
- Place over medium-high to high heat and stir frequently so the mixture does not scorch.
- While the mixture is heating, whisk the reserved 3 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.3 tbsp whole milk, 2 tbsp cornstarch
- Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
- After 2-3 minutes, remove from heat and whisk in the cornstarch slurry.
- Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
- Remove from heat and stir in vanilla paste and vanilla powder.1 tbsp vanilla bean paste, ½ tsp vanilla powder
- Let the mixture cool. Place in an airtight container and chill completely. I find overnight is best. When ready to freeze, remove from refrigerator and freeze using an ice cream maker. Follow the instructions with your maker. My KitchenAid stand mixer and ice cream attachment take about 25 minutes.
- At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully.
Notes
- The vanilla powder is optional, but it does add an intense vanilla flavor.
- Adapted from Jeni’s Splendid Ice Creams at Home
Kaleb, aren’t you using clear gel in your ice cream base now instead of cornstarch? If so, how do I use in your recipes? I never can seem to get the cornstarch to dissolve and it it left in the strainer. Sometimes the base never thickens in the ice cream machine. Thanks
Love your videos❤️ Now I need to find a kitchen aid ice cream attachment for my mixer. Fun at the beach. Vanilla is yummmm
Thank you for this wonderful recipe! It is so smooth and has a wonderful vanilla taste. We did use the vanilla powder.
Kaleb, this is it! This is the ice cream I have tried all my life to create. I’m in love! Homemade ice cream always freezes hard as a rock and thaws weird, not creamy. I can see why you love ice cream so much.. you’re used to the absolute best! Thank you for sharing.