Easy Vanilla or Vanilla Bean Ice Cream

Did you know July is National Ice Cream Month?  Does that mean it is okay to eat ice cream for dinner the whole month of July! Ha!

I have made it a family tradition to have homemade vanilla ice cream every 4th of July.  Since my family was camping this year, I had to make my own.  My Mom makes the best vanilla ice cream ever and her recipe involves a little cooking, because there are eggs in it.  I have never made her recipe and I figured for my first attempt at homemade vanilla ice cream, I needed an easier recipe.

I got this one from my friend's sister.  It is super easy and the hardest part (which isn't hard at all) is heating the milk and sugar together just until the sugar is dissolved, which takes only a minute or two.  

Then, all you have to do is mix everything together and freeze!  It makes a lot - plenty for your whole family and then some!  My favorite way to serve this is with some fresh fruit, but you could always do sprinkles, caramel or fudge sauce for the kiddos (or the men that don't eat fruit)!

*Note - Homemade ice cream is very soft.  In order for the ice cream to be scoop-able (like in my photos), it will need to be frozen for several hours.*

Easy Vanilla Ice Cream

adapted from: Kortni S.
(Printable Recipe)

2 c. milk (I used 1%)

4 c. whipping cream

4 c. half-and-half

2 3/4 c. granulated sugar

1/4 tsp. salt

2 Tbl. vanilla extract

  or 1 Tbl. vanilla extract and 1 Tbl. vanilla bean paste

Combine milk and sugar and heat over medium-low just until sugar is dissolved.  This should only take a minute or two. You can tell it is dissolved if you get a spoonful of the liquid and rub it between your fingers, if it is smooth, then the sugar is dissolved.  If it still feels grainy, then you need to keep heating.  Remove from heat and stir in remaining ingredients.  Pour into ice cream maker and freeze.  Serve with desired toppings.  

Jenn's Notes: I heated the milk and sugar together, then I put that in the refrigerator for a few hours until I was ready to make the ice cream.  The colder the ingredients are when you start out, the faster it will freeze.