Dreamy Homemade Vanilla Ice Cream - thrive360
Now this is what vanilla ice cream should taste like – dreamy. Once you get the hang of process, it’s really easy to make and a fantastic way to impress guests.
home made, vanilla ice cream, full fat ice cream, ice cream, dessert
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Dreamy Homemade Vanilla Ice Cream

I don’t know about you, but my ice cream consumption skyrockets in the summer. I have to admit that I love real ice cream. Smooth, creamy, rich. I’m talking full fat. Not the low fat imposters that make you feel cheated (not to mention that lower fat usually means higher sugar).

Buying ice cream can be tricky.  There are so many “frozen desserts” lurking in the frozen dairy aisle. The key is to look for the blue cow 100% Canadian Milk logo so that  you get the real deal. Next time you buy ice cream check out the ingredient list.  What happened to plain old cream, sugar and vanilla?I had been flirting with the idea of making my own ice cream for quite some time. In fact, I had been been coveting Kitchenaid’s ice cream bowl attachment.  This past June I was invited to a Kitchenaid event featuring their mixer attachments. I not only got to make pasta with the uber-talented chef Lynn Crawford, but imagine my excitement when we were allowed to choose an attachment to bring home. Guess which one I picked? It felt like winning the foodie lottery.The ice cream maker comes with a handy instruction and recipe booklet. Each recipe makes approximately 2L of ice cream. Unless I’m feeding a crowd, I usually make half the recipe as it tastes best when fresh.

A few key points:

  • read the instructions thoroughly (in other words wash and freeze the bowl for at least 15 hours)
  • make the “batter” several hours before you need to make ice cream as it needs to be cool before pouring into the bowl attachment
  • pour the batter as the bowl is turning
  • store the ice cream in  separate container and freeze for a harder consistency

Dreamy Homemade Vanilla Ice Cream

Yield: 8, 1/2-cup servings

Dreamy Homemade Vanilla Ice Cream


  • 1 1/4 cups half and half cream (10% MF)
  • 4 egg yolks (use the egg whites for an omelette or for French toast)
  • 1/2 cup sugar
  • 1 1/4 cups cream*
  • 2 tsp vanilla
  • pinch of salt
  • *the recipe calls for whipping cream (30% MF), but I used half and half which still produced deliciously creamy results


  1. In a saucepan, heat the half and half until hot, but not boiling. Stir often. Remove from heat.
  2. Place egg yolks and sugar in mixer bowl. Use wire whip and mix for 30 seconds on speed 2 until well blended.
  3. Very slowly, add the hot half and half. Mix well.
  4. Return mixture to stove and heat until small bubbles form around edge and mixture is steamy. Stir constantly.
  5. Transfer mixture to large bowl. Mix in the second bit of cream, vanilla and salt.
  6. Refrigerate until completely cooled down. (Instructions recommend 8 hours,  but I’ve cheated and placed the batter in the freezer for 30 minutes to quickly cool it down, and then in the fridge for an hour).
  7. Assemble the ice cream bowl attachment.
  8. Turn motor to Stir (speed 1).
  9. Pour batter into freeze bowl. Continue to stir 20-30 minutes until desired consistency.


Now this is what vanilla ice cream should taste like – dreamy. Once you get the hang of process, it’s really easy to make and a fantastic way to impress guests. I love adding a couple of spoonfuls over a bowl of mixed berries. Or creating a layered dessert with cubes of angel food cake and berries. Because it’s real, full fat ice cream, I find a small portion is completely satisfying.

Have you made homemade ice cream? What’s your recipe?

  • Zannat

(Note: I was not paid or asked to post about this product.)

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