Old Fashioned Vanilla Ice Cream Recipe (2024)

FAQs

What is the difference between French vanilla and old-fashioned vanilla ice cream? ›

The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream. This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor. Vanilla ice cream, on the other hand, has a simpler flavor and a lighter texture.

Unlike a French custard, this ice cream doesn't contain any eggs, and doesn't require cooking. Simply whisk together cream, milk, sugar, vanilla, and a pinch of salt. Use an ice cream maker to churn, or hand churn using our easy method.

Keep It Creamy

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency.

"You can also try diced pineapple tossed in li hing mui powder, which will add sweet, salty, and sour flavors to a simple bowl of vanilla ice cream." In addition to dried fruits, try tossing in chopped nuts, crushed cookies, bite-sized candies, or even bacon bits.

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

An ice-cream container is perfect. Pour the evaporated milk into the container, add the vanilla and whip for two to three minutes with beaters. The mixture will froth up, similar to beating egg whites. Continue to beat until it has doubled in size.

Tillamook® Ice Cream is still, and will always be, made with high quality ingredients, more cream and less air than the industry standard for ice cream, with no artificial flavors or sweeteners, no synthetic colors, and no high fructose corn syrup.

If natural vanilla extract is used, then the product is called "vanilla ice-cream". If vanillin from natural vanilla is used, then the product is called "vanilla flavored ice cream". If artificial vanillin is used, then the product is labelled as an "artificially flavored vanilla ice-cream".

So you can up the fat in your ice cream by substituting cream for milk or half-and-half in recipes. Even more effective, is that you can also add more egg yolks if making a custard-based ice cream, which will increase the creaminess due to their emulsifying properties.

While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream often use raw eggs in the base mixture.

Why is homemade ice cream so good? ›

It tastes better

Including those you'd never find in the store! Freshly made ice cream is smoother and tastes fresher too. And because you're not forced to use unhealthy levels of fat as you would with no churn ice creams, the flavors can come through stronger and brighter.

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Sugar: it's more than just a sweetener

Similarly, too little sugar in ice cream can make it rock hard.

Chill Your Base Well

The initial mixture should be very cold before it hits the ice-cream machine; ideally, you'll want to refrigerate it overnight. It'll need less churning time this way, and that will keep ice crystals from snowballing.

Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

Raw cookie dough is another favourite addition — chocolate chip is particularly good. Also look at stirring in crunchy additions such as praline-coated nuts or toffee popcorn or just add nuts on their own — peanuts stirred in when you are rippling vanilla ice-cream with a salty caramel sauce are particularly good.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

Castoreum, a substance from sacs near a beaver's anus, has been used in human products for more than 2,000 years. Some wonder if it's still an ingredient on today's grocery shelves.

Sweetened condensed milk

This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

Can I use condensed milk instead of heavy cream in ice cream? ›

Churning incorporates air and breaks up ice crystals as they form, making the finished ice cream creamy and smooth rather than one icy block. With no-churn ice cream, a can of sweetened condensed milk takes the place of the base and the whipped cream brings the airy, creamy texture.

Anna: French Vanilla is really unique because it's technically a custard flavor. This means we've added more egg yolks into the vanilla ice cream base itself. It's rich and thick, creamy, and more savory than our other vanillas, but still sweet.

What makes French vanilla “French” is that the base for the ice cream contains egg yolks, while the base for regular vanilla ice cream does not. The egg yolks lend a pale-yellow color to French vanilla ice cream and also gives it a richer, smoother consistency and mouthfeel.

The base of French vanilla ice cream contains egg yolks, and traditionally, the base of plain vanilla ice cream does not. This yolk-less version is also called "Philadelphia-style" ice cream.

The French Vanilla flavour imparts the natural and rich aromatic character of the French Vanilla bean accompanied with a sweet nutty buttery twist. This flavour blend is bake stable, works at low dosage and masks the smell of eggs. Ossoro recommends using 1.5-2 ml of flavour per kilo of cake dough.