Simple Vanilla Ice Cream
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 generous pint
- 2½cups light cream, half-and-half or milk (whole or skim), or a combination
- ½cup sugar
- Pinch of salt
- 1vanilla bean or 1 teaspoon vanilla extract
- 3tablespoons cornstarch
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
2235 calories; 185 grams fat; 116 grams saturated fat; 54 grams monounsaturated fat; 5 grams polyunsaturated fat; 140 grams carbohydrates; 0 grams dietary fiber; 118 grams sugars; 13 grams protein; 354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
- Step 2
In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
- Step 3
If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
Private Notes
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Cooking Notes
Elaine
I love this recipe! For my little Cuisinart ice cream maker I used this recipe and 1/2 more. I am lactose intolerant so I used Organic Valley lactose-free half and half, and it turned out amazing. I found it at Sprouts. When it almost finished I added fresh strawberries that I had cut in small pieces and it gave it a great strawberry flavor. It took about 25 minutes. I definitely will use this recipe to make other great ice cream flavors. Thanks so much!!
Nathanael
This recipe would have been amazing if you left the corn starch out, I know you were going for the texture but it ruined the aftertaste.
Gatinha
Smoother texture than an egg-based recipe, but be advised that cornstarch adds a flavor that takes away from the vanilla (IMO). This would probably be better as a base for a stronger flavor like chocolate.
Amy
My new "go to" recipe for ice cream. I used half and half and the cornstarch made it so thick and creamy -- thrilled to not require raw eggs like so many recipes do. We added crushed oreos at the end for extra deliciousness and the batch disappeared within minutes...
Ben
Try tapioca starch instead
Jbtomo
Nick; Have U tried making this again, but reducing the cornstarch? Jbb
David Baker
Ice cream... simple , cream, sugar, vanilla. Just as Mark makes it.
Sean
My current favorite ice cream recipe! Ended up using brown sugar- gave some nice caramel/fudge overtones.
Moss
Cornstarch completely ruined the texture, ice cream was more like mashed potatoes made in a blender with the soul-less absence of what makes vanilla ice cream... vanilla ice cream.
Kimberly
I used whole milk and half and half. I used a light whisk while cooking. When finished cooking I whisked in sliced, sugared strawberries. After cooling I stirred in more berries. Worked amazing in my ice cream maker. Super creamy.
Courtney
Made this today and thought it was very tasty! Love that you don’t have to use eggs and found texture and flavor on point!
Lizzy
Made this recipe for Vanilla Ice Cream this morning (2 c ea whole milk and cream, scant 1/2 c sugar). I used Nelson & Massey Madagascar Bourbon Vanilla Bean Paste, just scooped out a bunch (6 t. /_). The ice cream is deeply vanilla flavored, rich and smooth. I tucked it into my pre-cooled Sumo ice cream container and slid it into the freezer. Rave reviews, the freezer time seemed to deepen the flavor further. Ideal base for many adaptations!
Rick Whitaker
Corn starch is gross. So is this recipe. To make ice cream use egg yolks.
Mac
Tried this twice. first time I strained the milk mixture and put it in the fridge over night then using my ice cream maker 15 min. It was perfect. Next, tried just letting it cool for about an hour. It was really soft after 25 min in the ice cream maker. It was good, but not as good as leaving the milk mixture in the fridge over night.
Laurie
What’s with the cornstarch? I played Test Kitchen with two different NYT Vanilla Ice Cream recipes yesterday. This one adds cornstarch, and the other is truly ‘simple’ w/only half & half, sugar and vanilla bean. Unfortunately, this one disappoints. It’s gummy - yuck! Also, too rich, too sweet, and hard to scoop. Mr. Bittman - I truly adore you, and am a freak for VBD and all of your cookbooks. Did I make a mistake here somewhere?
NowRcookin
Have made this with 1/4c cocoa power added and w/o vanilla (because I'm out). Delish! Now, as I'm still out of vanilla, I've got two things to try: with chopped, toasted almonds, and with peppermint.
leesa
my favorite vanilla bomb ice cream recipe. i frequently make all types of frozen desserts & this is easy & superior to other recipes if you’re partial to an intense vanilla flavor.
Cat
Tripled the recipe using Lactase free dairy. Delicious. Big hit
David Cee
This is a perfectly fine frozen pudding dessert. Perfect when a frozen full egg custard isn’t a possibility. Great texture and dairy flavor. Added two teaspoons of vanilla extract for our tastes.
Debbie Hicks
Instead of corn starch use tapioca starch and you don't have to cook it
Rick Whitaker
Corn starch is gross. So is this recipe. To make ice cream use egg yolks.
mrschill
This is so simple and delicious! I used heavy cream because that’s what I had, and chilled it overnight until it was very thick and creamy. I loved the fluffy texture Reminded me of marshmallow fluff! Didn’t find it gummy at all.
Lizzy
Made this recipe for Vanilla Ice Cream this morning (2 c ea whole milk and cream, scant 1/2 c sugar). I used Nelson & Massey Madagascar Bourbon Vanilla Bean Paste, just scooped out a bunch (6 t. /_). The ice cream is deeply vanilla flavored, rich and smooth. I tucked it into my pre-cooled Sumo ice cream container and slid it into the freezer. Rave reviews, the freezer time seemed to deepen the flavor further. Ideal base for many adaptations!
Peg
Loved this ice cream - used lactose free half and half as another recommended, along with a stevia/sugar blend and it was delicious. Also used my Cuisinart ice cream maker and the texture was perfect. Thanks Mark!
s
Way too sweet, needs half the amount of sugar. not sure how that would affect consistency though?
John Bush
DO NOT FREEZE if this ice cream is frozen it will be ruined
Kay
Definitely leave the cornstarch out. Too thick.
Daryl
Added vanilla bean paste. Finished product is silky smooth and tastes somewhat like homemade tapioca pudding.
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