Vanilla Ice Cream


by: Bizzum Cook

This is an easy foolproof way of making vanilla ice cream with minimal ingredients, to make a nice thick, creamy and flavorful batch of ice cream. The great thing about this recipe is that you probably already have most, if not all, the ingredients you need.


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serves: 15

545 g (18.43 fluid ounces) whole milk

85 g (2.87 fluid ounces) whipping cream

50 g (1.76 ounces) powdered milk

170 g (6 ounces) dextrose

40 g (1.41 ounces) superfine sugar

10 g (0.35 ounce) invert sugar

100 g (3.38 fluid ounces) egg yolks

2 vanilla beans

Nutrition Facts
Vanilla Ice Cream

Servings Per Recipe: 15

Amount per Serving

Calories: 125

  • Total Fat: 6 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 87 mg
  • Sodium: 40.9 mg
  • Total Carbs: 15.4 g
  •     Dietary Fiber: 0 g
  •     Sugars: 8.8 g
  • Protein: 3.2 g

how is this calculated?

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1.  With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to 104°F (40°C).

2.  Whisk in the sugars and egg yolks, and put in the vanilla beans (halved) and scrape in the seeds. Bring up to 185°F (85°C), take off the heat and cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours. Remove the vanilla beans.

3.  Put into an ice cream maker and churn according to instructions.

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