Home Made Vanilla Ice Cream


  • 2 cups half-and-half
  • 1 cup whipping cream (or heavy whipping cream)
  • 1 cup sugar (less if you don’t want it too sweet)
  • 1 vanilla bean, split and scraped


Mix all the ingredients in a large saucepan and stand over medium heat. Insert a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and let mixture stand to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Place the mixture in the freezer. Once the mixture volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil!


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