Homemade Vanilla Ice Cream and Tutorial

This is an easy, homemade vanilla ice cream recipe for your ice cream maker that turns out perfectly each time.  Once you taste it, you won't want to purchase store-bought vanilla again.

 

Homemade Vanilla Ice Cream

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk
2 tbsp. sugar
2 tsp. real vanilla extract
1 cup whole milk
1 cup heavy whipping cream

Whisk all ingredients in a large bowl until blended.  Cover bowl with plastic wrap and chill overnight in the refrigerator.  The next day, whisk the mixture again, and freeze according to your ice cream machine's instructions.*  When it's finished churning, it will still be in the soft-serve stage.  Transfer it to a freezer container.  Place plastic wrap directly on top of the ice cream to prevent ice crystals, and then put on the lid.  Freeze overnight, and then serve.  Yield: 1 quart

*I have a Cuisinart Ice-21, and it takes 25-30 minutes to freeze.

Click here for printable format 

Homemade Vanilla Ice Cream 101:

After the ice cream mixture has chilled overnight, whisk the mixture again, and freeze according to your ice cream machine's instructions.  Here is the mixture before being added to the machine and also a photo of what it looks like after churning for 15 minutes:

Here is what the mixture looks like after churning for 30 minutes.  Notice that it has overflowed onto the top of the canister (which is normal):

 When it's finished churning, it will still be in the soft-serve stage:

 Transfer it to a freezer container:

 Place plastic wrap directly on top of the ice cream to prevent ice crystals, and then put on the lid:

 Freeze overnight, and then serve!  :)