Our whole family loves ice cream, especially when it is hot outside. This homemade vanilla ice cream is a classic and a favorite, so delicious!
There is no one in our family who doesn’t like ice cream! Especially when it is hot outside! Our family tradition for years has been ice cream every Sunday night.
But, now, we are having ice cream more frequently – it is not just for Sunday nights anymore!
You might ask, “why?”
Well, with our lifestyle and working in the vineyard all day, we have our large meal at noon. This allows a rest period and an opportunity to be out of the sun during the hottest part of the day.
In west Texas during the summer – the sun can be brutal! Don’t worry though, we all use homemade sunscreen!
Now, we tend to snack at night. It is just too hot (after working in the vineyard all afternoon) for a big appetite in the evening. Sometimes we eat cheese (homemade mozzarella) and crackers, granola with fresh raw milk or smoothies accompanied by chips and homemade salsa.
I know, you might be saying, “ICE CREAM for DINNER?” But it is healthy ice cream that is made from our family milk cow’s raw, fresh milk. That means that it is filled with nutrition that is easy for our body’s to absorb.
And, as you will see from the following recipe, it has a nice amount of cream which is full of healthy fats that growing children need!
Plus, to keep the beneficial enzymes found in raw milk, it is important to have a recipe in which the milk is not heated. The following recipe yields an ice cream with the consistency of soft serve.
But, if you desire a firmer consistency, simply remove the ice cream from the ice cream maker (old fashioned or from my affiliate partner, Cuisinart) and place it in the freezer for 20 – 30 minutes.
When we had ice cream on Sunday nights, we used a traditional ice cream maker – the kind requiring ice and salt. Not having an ice maker in the freezer, we had to remember to make ice the old fashioned way – with ice trays. While it was not hard, it was difficult to remember to make it.
Now, though, I have purchased from my affiliate partner, two Ice Cream Makers. I bought them after last year’s grape harvest and they are absolutely wonderful!
No more remembering to make ice. No more melted ice dripping.
I keep the freezer bowls in the freezer so they are ready anytime. When I am ready to make ice cream or frozen yogurt, I take the bowl out of the freezer, place it in the machine, add the mixing paddle, turn it on and pour in the mix.
It only takes about 20 minutes and our frozen treat is ready to serve, eat and enjoy!
The following recipe works in my Cuisinart Ice Cream Makers but it also works great in the old fashioned ice cream makers too!
Ways To Serve Homemade Vanilla Ice Cream;
- Serve with chopped fresh fruit
- Serve with grated of dark chocolate or chocolate chips
- Serve with homemade brownies or desserts
How To Make Homemade Vanilla Ice Cream
Mix all ingredients and stir thoroughly.
If using honey, you will need to warm it so it dissolves completely.
Pour mixture into ice cream maker and freeze according to directions.
For the Cuisinart Pure Indulgence Ice Cream Makers, be sure not to fill any higher than 1/2 inch from the top since the volume expands as it mixes and freezes.
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Homemade ice cream is best eaten immediately.
- Mix all ingredients and stir thoroughly.
- If using honey, you will need to warm it so it dissolves completely.
- Pour mixture into ice cream maker and freeze according to directions.
- For the Cuisinart Pure Indulgence Ice Cream Makers, be sure not to fill any higher than 1/2 inch from the top since the volume expands as it mixes and freezes.
- This recipe yields ice cream which is the consistency of soft serve ice cream - for a firmer consistency, put the ice cream in the freezer for 20 - 30 minutes.
Ways To Serve Homemade Vanilla Ice Cream;
- Serve with chopped fresh fruit
- Serve with grated of dark chocolate or chocolate chips
- Serve with homemade brownies or desserts
The kids still talk about that ice cream… Can’t believe how yellow it is! Yum! Thinking I need to buy one of those ice cream makers. 🙂
I think ice cream is the perfect dinner! It’s got all the good stuff in it and if you look at the ratio between how much sugar is used and the amount of milk and cream, its really not that bad. I would rather my kid have ice cream at your house made from raw milk than most of the stuff I see people buying at the grocery store for their dinners!!
If we lived where it was hot, had access to lots of fresh raw milk and cream, we too would have ice cream for dinner! We are only averaging 65 degrees during the day so ice cream sounds too cold to have very often.
Is there a reason that you don’t use egg yolk or is it just personal preference?
Sarah, I guess it is just personal preference – I never know what to do with the whites once the eggs are separated so I put them in the fridge to use the next morning in waffles but always forget they are there 😉 The egg yolks would probably give a bit firmer consistency but we like the soft serve texture – but it does get firmer without getting icy if you just put the ice cream directly from the maker into the freezer for about 20 – 30 min. We are rarely patient enough to wait and just eat it as soon as it is done!
Vanilla is a favorite at our house, too. I promised my 9 year old we would make ice cream. The only problem is our favorite produce stand doesn’t carry half gallons of cream anymore. I should just grab the pints and make it.
I use coconut cream, and coconut milk instead. It is really good
Thanks, Evelyn, I always love to hear about substitutions that work – I will try it!
I love my ice cream machine, it so easy and works great every time. Love the sound of your recipe, you can never go wrong with vanilla!