Vanilla Ice Cream (Philadelphia-Style)- Easy, creamy, and super tasty vanilla ice cream! The perfect base for mix-ins!
Vanilla ice cream is always a good idea! But when it’s homemade, it’s even better and more fun! It’s totally worth investing in an ice cream maker. I currently use this ice cream maker. This is another amazing, higher-end option I’ve got my eye on—I’m hoping to grab it soon!
As much as I love to try new kinds, I most often make this simple vanilla ice cream. This style of ice cream, Philadelphia style, is made without eggs and is quick to make.
This vanilla ice cream is super simple. All you do is warm up a cup of the cream with the sugar and vanilla bean, add the rest of the ingredients, chill, churn, and serve! I love this because it’s perfect for any mix-in. I’ve added fruit ripples and candy bars and used this recipe to make an absolutely amazing frozen dessert.
Try it with my delicious recipe for Easy Hot Fudge Sauce!
Enjoy!
Vanilla Ice Cream {Philadelphia-Style}
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch of salt
- 1 vanilla bean (split in half lengthwise (or 1 Tbsp. vanilla bean paste))
- 1 1/2 teaspoons vanilla extract
Instructions
- Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. (If using vanilla bean paste add instead of the pod) Warm over medium heat, stirring, until the sugar is dissolved.
- Remove from the heat and add the remaining 1 cup of cream and the milk). Stir in the vanilla extract.
- Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean pod, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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