I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster – can be made in the churn with no additional dishes dirtied.
The only part I remember was that it contained equal (3 cup) portions of milk, half-and-half, and whipping cream, and beyond that was just sugar and vanilla extract:
- 3 cups Milk
- 3 cups Half and Half
- 3 cups Heavy Whipping Cream
- ??? White Sugar
- ??? Vanilla Extract
Without the sugar and extract, this makes just over one half gallon of liquid (prior to churning).
What is the range of sugar and vanilla extract I should try for this volume of liquids for a typical American vanilla ice cream?
Best Answer
You're making what is (at least to Americans) called Philadelphia-style ice cream. The name makes it fairly easy to find the ratios. Checking three recipes:
all agree on ¾ sugar for 3 cups of dairy. So you'll likely want thrice that, or 2¼ c. sugar. (Sugar in ice cream isn't just for taste, it's also very important for texture.)
Then you'll want somewhere between 1–3 tablespoons of vanilla extract. This is a wide range, but actually vanilla ice creams available commercially in the US vary widely in the amount of vanilla flavor in them. I would recommend, if you remember what the melted ice cream tastes like (not frozen, as freezing will lessen the flavor somewhat), that you start with 1T, taste it, then mix in more as required.
Consider also a little bit of salt. Also, a 2:1 recipe of heavy cream to whole milk is common—saving you from having to purchase half and half.