Classic Vanilla Ice Cream
Vanilla at its finest! This creamy and rich nondairy ice cream highlights the beauty of simple flavors, perfect on its own or paired with desserts.
Equipment
- Mixing spoon
- Ice cream maker (optional)
- Electric mixer (for no-machine method)
- mixing bowl
Ingrediënten
- 705 ml 3 cups vanilla soy creamer or other nondairy creamer/milk
- 200 g 1 cup granulated sugar
- 32 g ¼ cup cornstarch
- Scrapings from 1 vanilla bean
- 15 ml 1 tablespoon pure vanilla extract
Instructies
- Using an Ice Cream Maker:
- In a saucepan, whisk together the nondairy creamer, sugar, cornstarch, and the vanilla bean scrapings.
- Bring the mixture to a boil over medium heat, stirring often.
- Once it begins to boil, remove it from the heat.
- Stir in the vanilla extract.
- Cover and refrigerate for about an hour until cool.
- Follow the instructions for your ice cream maker to churn the mixture into creamy ice cream.
- Without an Ice Cream Maker:
- After cooling the mixture in the refrigerator for about an hour, pour it into a mixing bowl and chill for an additional 2 hours.
- Place the bowl in the freezer for about 30 minutes.
- Remove and beat the mixture with an electric mixer until creamy.
- Return the bowl to the freezer for another 30 minutes.
- Repeat this process three times, ensuring the mixture is aerated.
- After the final beating, transfer the ice cream to a freezer-safe container and freeze overnight for a firm consistency.
Notes / Tips / Wine Advice:
Serving Tip:
Serve in scoops and garnish with fresh berries, chocolate shavings, or crushed nuts for extra flair. Pair with warm pies, cobblers, or crisps for a comforting treat!Wine Advice:
Pair with a light dessert wine, like Moscato or a vanilla-infused liqueur, to enhance the simple yet rich vanilla notes.Nutritional Information
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 8 g | Fiber: 0 g | Sugar: 30 g | Salt: 0.05 g
