ICE CREAM RECIPE

vanilla ice cream recipe



Vanilla Ice Cream Recipe 

Vanilla Ice Cream may look simple, but when made properly, it’s one of the most luxurious desserts you can enjoy. This homemade version delivers pure vanilla flavor, silky texture, and a rich creaminess that store-bought ice cream can’t match.

Perfect on its own or as the base for sundaes, pies, and ice cream cakes, this recipe is a must-have classic.

Why You’ll Love This Vanilla Ice Cream

  • 🍦 Incredibly smooth & creamy

  • 🌼 Pure vanilla flavor—no artificial taste

  • 🏡 Made with simple, real ingredients

  • ⭐ Perfect base for endless mix-ins

  • 🔁 Easy to customize

Ingredients

Ice Cream Base

  • 2 cups heavy cream

  • 1 cup whole milk

  • ¾ cup granulated sugar

  • ¼ teaspoon salt

  • 1 tablespoon pure vanilla extract

Optional (for extra depth):

  • 1 vanilla bean, split and scraped

How to Make Vanilla Ice Cream

Step 1: Prepare the Base

In a large bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar is fully dissolved. Stir in the vanilla extract (and vanilla bean seeds if using).

Tip: Vanilla flavor intensifies as the ice cream freezes—use high-quality vanilla for best results.

Step 2: Chill

Cover and refrigerate the mixture for at least 2 hours or overnight. A cold base ensures smooth, creamy ice cream.

Step 3: Churn

Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes), until it reaches a soft-serve consistency.

Step 4: Freeze Until Firm

Transfer the ice cream to an airtight container and freeze for 2–4 hours until scoopable and firm.

Serving Suggestions

  • Serve in cones or chilled bowls

  • Top with fresh fruit, caramel, or chocolate sauce

  • Pair with warm brownies or pie

  • Use as the base for milkshakes or floats

Flavor Variations

  • French Vanilla: Add 3 egg yolks and cook the base into a custard

  • Vanilla Bean: Use real vanilla bean for speckled appearance

  • Honey Vanilla: Replace ¼ cup sugar with honey

  • Low Sugar: Use monk fruit or erythritol sweetener

Storage Tips

  • Store in an airtight container with parchment pressed on top

  • Best enjoyed within 2 weeks

  • Let sit at room temperature 5 minutes before scooping

Frequently Asked Questions

Why does my vanilla ice cream taste bland?

Low-quality vanilla or too little extract. Always use pure vanilla and measure carefully.

Can I use half-and-half instead of cream?

Yes, but the texture will be less rich and creamy.

Can I make this without an ice cream maker?

Yes—freeze the base and stir every 30 minutes for 3–4 hours until smooth.

Final Thoughts

Homemade Vanilla Ice Cream proves that simplicity can be extraordinary. With pure vanilla flavor and creamy texture, this recipe is the foundation of countless desserts—and perfect all on its own.

Classic. Creamy. Timeless. 

OTHER RECIPES


... great ice cream recipe to try ! Nice one !

ice cream Ingredients:
  • 4 egg yolks
  • 1/2 pint (250ml) milk
  • 1/2 pint (250ml) double/heavy cream
  • 4 oz (100g) sugar or caster sugar
  • 1 vanilla pod (sliced down the middle)
ice cream INSTRUCTIONS 

Pour the milk into a saucepan and bring the pan slowly up to boiling point. 
Place the vanilla pod into it and leave to infuse for about 20 minutes. 
In a bowl, beat and mix together the egg yolks and sugar until thick. 
Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. 
Pour the milk into the mixture of egg yolks and sugar whilst stirring. 
Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. 

 When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. 
 Leave to cool. 
When the custard base is cold stir in the cream. 
Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. 
The ice cream recipe is ready to serve.....enjoy !


vanilla ice cream recipe video:



No comments:
Labels:

Chocolate Chip Ice Cream Recipe


Chocolate Chip Ice Cream Recipe

Nothing beats the simplicity of Chocolate Chip Ice Cream. A smooth vanilla-cream base studded with crisp bits of chocolate is timeless, comforting, and universally loved. This homemade version delivers better flavor, creamier texture, and real chocolate crunch—without artificial ingredients.

Perfect for cones, sundaes, or ice cream sandwiches, this recipe is a must-have classic.

Why You’ll Love This Chocolate Chip Ice Cream

  • 🍦 Ultra-creamy texture with no icy crystals

  • 🍫 Real chocolate chips or shards that snap

  • 🏡 Simple ingredients you already know

  • ⭐ Classic flavor everyone loves

  • 🔁 Easy to customize

Ingredients

Ice Cream Base

  • 2 cups heavy cream

  • 1 cup whole milk

  • ¾ cup granulated sugar

  • ¼ teaspoon salt

  • 1 tablespoon pure vanilla extract

Chocolate Chips

  • ¾ cup semi-sweet or dark chocolate chips

  • 1 tablespoon coconut oil (optional, for thinner shards)

How to Make Chocolate Chip Ice Cream

Step 1: Make the Ice Cream Base

In a large bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar is completely dissolved. Stir in the vanilla extract.

Step 2: Chill the Mixture

Cover and refrigerate for at least 2 hours or overnight. A well-chilled base produces the creamiest texture.

Step 3: Churn

Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes) until soft-serve consistency.

Step 4: Add the Chocolate

You have two options:

Option 1 – Chocolate Chips:
Add chocolate chips during the last 2 minutes of churning.

Option 2 – Chocolate Shards (Stracciatella-Style):
Melt chocolate chips with coconut oil. Slowly drizzle into the churning ice cream—the chocolate will instantly harden and break into delicate flakes.

Step 5: Freeze Until Firm

Transfer ice cream to an airtight container. Freeze for 2–4 hours until firm and scoopable.

Serving Suggestions

  • Serve in waffle cones or sugar cones

  • Top with hot fudge or caramel

  • Use in ice cream sandwiches

  • Add to milkshakes or floats

Flavor Variations

Storage Tips

  • Store in an airtight container with parchment pressed on top

  • Best enjoyed within 2 weeks

  • Let sit at room temperature 5 minutes before scooping

Frequently Asked Questions

Why do my chocolate chips get hard?

Chocolate naturally hardens when frozen—using thinner shards helps improve texture.

Can I use half-and-half instead of cream?

Yes, but the ice cream will be less rich and creamy.

Can I make this without an ice cream maker?

Yes—freeze the base and stir every 30 minutes for 3–4 hours, adding chocolate near the end.

Final Thoughts

Homemade Chocolate Chip Ice Cream proves that simple flavors are often the best. Creamy vanilla base, crisp chocolate bites, and endless versatility make this a recipe you’ll return to again and again.

Classic. Creamy. Perfect. 


OTHER RECIPES


Ingredients:
  • 1/2 (250ml) pint milk
  • 1/2 pint (250ml) double/heavy cream
  • 3oz (75g) sugar
  • 5oz (125g) plain chocolate (grated)

INSTRUCTIONS
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. 
Place the milk to one side to cool and when cold, stir in the cream.
Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remember to add the grated chocolate as the ice cream begins to thicken. Enjoy !

VIDEO:



No comments:
Labels:

Butter Pecan Ice Cream Recipe


Butter Pecan Ice Cream Recipe

Butter Pecan Ice Cream is a timeless favorite known for its buttery richness, toasted pecans, and smooth vanilla-forward base. This homemade version captures everything people love about the classic flavor—deep nutty notes, caramel-like butteriness, and ultra-creamy texture—without artificial flavors.

Once you taste this from-scratch recipe, store-bought won’t compare.

Why You’ll Love This Butter Pecan Ice Cream

  • 🧈 Real butter flavor, not imitation

  • 🌰 Perfectly toasted pecans for crunch and aroma

  • 🍦 Smooth, creamy texture that scoops beautifully

  • 🏡 Made with simple, real ingredients

  • ⭐ Crowd-pleasing classic for any season

Ingredients

Ice Cream Base

Butter Pecans

How to Make Butter Pecan Ice Cream

Step 1: Toast the Butter Pecans

In a skillet over medium heat, melt the butter. Add pecans and brown sugar, stirring constantly for 3–5 minutes until the pecans are golden and fragrant.

Remove from heat and let cool completely. This step creates the signature buttery, caramelized pecan flavor.

Step 2: Prepare the Ice Cream Base

In a large bowl, whisk together heavy cream, milk, granulated sugar, salt, and vanilla extract until the sugar dissolves completely.

Step 3: Chill

Cover and refrigerate the mixture for at least 2 hours or overnight. A cold base ensures a smoother, creamier churn.

Step 4: Churn

Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).

During the final 2 minutes of churning, add the cooled butter pecans.

Step 5: Freeze Until Firm

Transfer the ice cream to an airtight container. Freeze for 2–4 hours until scoopable and firm.

Serving Suggestions

Flavor Variations

Storage Tips

  • Store in an airtight container with parchment pressed on top

  • Best enjoyed within 2 weeks

  • Let sit at room temperature 5 minutes before scooping

Frequently Asked Questions

Why are my pecans chewy?

They weren’t toasted long enough. Toasting releases oils and enhances crunch.

Can I use half-and-half instead of cream?

You can, but the texture will be less rich and creamy.

Can I make this without an ice cream maker?

Yes—freeze and stir every 30 minutes for 3–4 hours, adding pecans near the end.

Final Thoughts

Homemade Butter Pecan Ice Cream is a rich, nostalgic dessert that delivers comfort and elegance in every scoop. With toasted pecans and a buttery vanilla base, this recipe honors the classic while elevating it to homemade perfection.

Creamy. Buttery. Unforgettable.


OTHER RECIPES



Ingredients:
  • 1/2 pint (500ml) single/light cream
  • 1/2 pint (500ml) heavy/double cream
  • 2oz (100g) brown sugar
  • 1 tablespoon butter
  • 1/4 cup of pecan nuts (chopped)
  • 1/2 teaspoon vanilla extract (or according to taste)

INSTRUCTIONS
 Place the single cream, sugar and butter into a saucepan and mix together over a low heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool.

When the mixture is cold transfer it to an ice cream maker and stir in the double cream and vanilla extract. Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden. Enjoy it !

VIDEO:


No comments:
Labels:

Mint Choc Chip Ice Cream Recipe


Mint Choc Chip Ice Cream Recipe

Few ice cream flavors are as timeless and refreshing as Mint Chocolate Chip Ice Cream. With its cool minty base and crisp bites of chocolate throughout, this homemade version delivers the perfect balance of sweetness, freshness, and creamy indulgence—far better than anything store-bought.

Whether you’re making it for summer gatherings, holidays, or just a late-night treat, this recipe gives you smooth texture, bold mint flavor, and perfectly snappy chocolate chips every time.

Why You’ll Love This Mint Choc Chip Ice Cream

Ingredients

Ice Cream Base

Chocolate Chips

  • ¾ cup dark or semi-sweet chocolate chips

  • 2 tablespoons coconut oil (or vegetable oil)

How to Make Mint Chocolate Chip Ice Cream

Step 1: Make the Mint Ice Cream Base

In a medium bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar is fully dissolved. Stir in the peppermint extract and, if using, a few drops of green food coloring until desired color is reached.

Pro Tip: Add peppermint extract gradually—mint flavor strengthens as the ice cream freezes.

Step 2: Chill the Mixture

Cover and refrigerate the mixture for at least 2 hours (or overnight). This step improves flavor and ensures a smoother churn.

Step 3: Churn

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency.

Step 4: Create the Chocolate Chips

While the ice cream churns, melt the chocolate chips and coconut oil together using a microwave or double boiler. Let cool slightly.

Drizzle the melted chocolate slowly into the churning ice cream. It will instantly harden and break into delicate chocolate shards.

Step 5: Freeze Until Firm

Transfer the ice cream to an airtight container. Freeze for 2–4 hours until scoopable and firm.

Serving Suggestions

Flavor Variations

  • Fresh Mint Version: Steep 1 cup fresh mint leaves in warm milk, strain, then proceed

  • Extra Chocolate: Add mini chocolate chips instead of shards

  • Vegan Option: Use full-fat coconut milk and dairy-free chocolate

  • Low Sugar: Substitute granulated sugar with erythritol or monk fruit sweetener

Storage Tips

  • Store in an airtight container with parchment pressed on top

  • Best enjoyed within 2 weeks

  • Let sit at room temperature 5 minutes before scooping for best texture

Frequently Asked Questions

Why does my mint ice cream taste bitter?

Too much peppermint extract can overpower the base—always measure carefully.

Do I need green food coloring?

No! It’s purely cosmetic and doesn’t affect flavor.

Can I make this without an ice cream maker?

Yes—freeze the base, stirring every 30 minutes for 3–4 hours, then add chocolate near the end.

Final Thoughts

Homemade Mint Chocolate Chip Ice Cream is a refreshing classic that never goes out of style. With real ingredients and full control over flavor, this recipe delivers creamy perfection and irresistible chocolate crunch in every bite.

Once you try it homemade, you may never go back to store-bought again 




Ingredients:
  • 1/2 (250ml) pint milk
  • 1/2 pint (250ml) double/heavy cream
  • 3oz (75g) caster sugar
  • 5oz (125g) plain chocolate (grated)
  • 1 teaspoon peppermint essence
  • Optional: two or three drops of green food coloring

INSTRUCTIONS
 Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food coloring if you want to use it).

Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken. Enjoy !


No comments:
Labels:

Fresh Coffee Ice Cream Recipe


Fresh Coffee Ice Cream Recipe

Servings: About 1 quart

Style: Custard-based, smooth, strong coffee flavor

Difficulty: Easy–Medium

⭐ Ingredients

Coffee Custard Base

If you prefer a deeper, more intense taste, use fresh coffee beans and steep them.

☕ Two Ways to Flavor the Ice Cream

Option A — Using Freshly Brewed Coffee (easier)

Use 1 ½ cups very strong brewed coffee, cooled.
Reduces the milk slightly so the mixture doesn’t get watery.

Option B — Using Whole Coffee Beans (best flavor)

Use ⅓ cup whole beans to steep in the milk/cream for 30 minutes.
Produces a richer, café-style taste.

Both methods are included below.

🔥 Instructions (Detailed & Long)

1. Heat the dairy

In a medium saucepan, combine:

  • heavy cream

  • whole milk (reduce by ½ cup if using brewed coffee)

  • half the sugar

  • salt

Warm over medium heat until steaming, not boiling.

2. Add the coffee flavor

If using brewed coffee:

  • Add the strong brewed coffee directly into the warm dairy.

  • Heat until steaming again.

If using whole beans:

  • Stir in the beans.

  • Cover and let steep off-heat for 30 minutes.

  • Reheat gently before continuing.

  • Strain out the beans.

3. Whisk the egg yolks

In a bowl, whisk the yolks with the remaining sugar until pale and slightly thickened.

4. Temper the eggs

Slowly pour ½ cup of the hot coffee-cream mixture into the yolks while whisking constantly.
Repeat with another ½ cup, then return the yolk mixture to the saucepan.

5. Cook into custard

Cook over medium-low, stirring constantly, for 4–8 minutes until it thickens enough to coat the back of a spoon.

Do not boil.

6. Add vanilla & strain

Remove from heat and stir in:

  • vanilla extract

Pour through a fine sieve to ensure a silky texture.

7. Chill completely

Cover and refrigerate at least 4 hours or overnight.
A fully cold base = smoother ice cream.

8. Churn

Pour chilled custard into your ice cream maker.
Churn 20–25 minutes until it reaches soft-serve consistency.

9. Freeze to firm up

Transfer to a container, press parchment on top, and freeze 3–6 hours.

🍨 Optional Add-Ins (Fold In After Churning)

❤️ Tips for Perfect Coffee Ice Cream

  • Use freshly ground beans if steeping—flavor is much brighter.

  • For intensely bold coffee, simmer dairy with beans 5 minutes before steeping.

  • Want it sweeter? Add 2 more tablespoons sugar.

  • Want it stronger? Add 1 extra tablespoon ground coffee to the steep.


OTHER RECIPES

Ingredients:
  • 6 egg yolks
  • 4 tablespoons fresh coffee (finely ground)
  • 8 oz (200g) soft brown sugar (light)
  • 1 pint (500ml) milk
  • 6 fl.oz (approx 185ml) very hot water
Tip: Make sure you use good quality, fresh coffee mix.

INSTRUCTIONS

Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.

You then need to remove the coffee grounds so strain the mixture. 
In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. 

Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. 

Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. 

Take the saucepan off the heat and place the bowl to one side to cool. Enjoy it!

VIDEO:


No comments:
Labels:
Subscribe to: Comments (Atom)