Vanilla Ice Cream

Cooking with Rocco
by Cooking with Rocco
1 quart
35 min

Who else is taking advantage of the ice cream diet all summer long? I mean c'mon, did you even partake in summer if you didn't hop on the ice cream diet?

Once you start making your own homemade ice cream, it will be hard to go back to that store bought stuff. Especially with the classics... like this Madagascar Vanilla. It's silky, smooth, creamy, and packed with tons of vanilla flavor.

If you decide to make this recipe, do yourself a favor and get really good Madagascar vanilla paste or even whole Madagascar vanilla beans. I have an affiliated link to Amazon ( click here) for pretty good paste. Please, please, please do not use vanilla extract. You will not get that classic vanilla flavor and your ice cream will come out tasting like cream/milk

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Recipe details
  • 1  quart
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1.5 cups whole milk
  • 1.5 cups heavy cream
  • 28g milk powder
  • 1.25g Xantham gum
  • 130g cane sugar
  • 25g light corn syrup
  • Pinch of salt
  • 1 tablespoon Madagascar vanilla bean paste (see notes)

In a medium saucepan, add the milk, milk powder, xantham gum, sugar, corn syrup, and salt. Heat over medium-low heat, and whisk until fully combined. Heat the mixture just enough until all the sugars and powders are fully dissolved.  
Turn the heat off and whisk in the vanilla paste.  
Pour the ice cream base into a separate lidded container. Then pour in the heavy cream and whisk until fully combined.  
Place a small piece of plastic wrap on top of the base so a skin doesn't form, close the lid, and place in the fridge to chill. Ideally you want to chill the base for 24 hours. This allows more flavors to develop; however, anything over 2 hours is fine. 
Remove your ice cream base from the fridge and churn according to the manufacturer's instructions of your ice cream machine. I use the KitchenAid attachment, and churned the ice cream for 25 minutes. You're looking for a Wendy's frosty type consistency.  
Once done, transfer the ice cream to a clean, lidded container and store in the freezer.   
  • For your ice cream to have that true vanilla taste, you want to make sure you use really good Madagascar vanilla bean paste, or a whole Madagascar vanilla bean. You can most likely find the paste or the whole vanilla bean at your local grocery store, or even online (see link in the description above). You DO NOT want to use vanilla extract for this recipe. If you use vanilla extract you will not get that classic vanilla bean taste.
Cooking with Rocco
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