Return to Content

Vanilla Ice Cream



  • 4 cups light cream
  • 1 cup sugar
  • a pinch of salt
  • 1-1/2 teaspoons vanilla


Heat 1 cup of cream very slowly (do not boil). Then stir in the sugar and salt until dissolved. Add vanilla. Chill. Add the rest of the cream and freeze.

Peach Ice Cream



    Add 3/4 cup sugar to 1-1/2 cups of peach pulp; reduce the vanilla to 1 teaspoon and add 1/2 teaspoon of almond extract. Mix well; add to the ice cream mixture and freeze.

    Strawberry Ice Cream



      Add 3/4 cup sugar to 1 cup crushed strawberries and let stand 1 hour at room temperature. Add to ice cream mixture and freeze.
      Updated Friday, August 17th, 2007
      Yankee Magazine Advertising

      Bring New England Home
      plus, get the Tablet Edition FREE!

      In this issue: Winter in Vermont

      • Warm Up to Perfect Comfort Food
      • Keeping Timeless Crafts Alive
      • A Town That Loves Covered Bridges and Artists
      Subscribe Today and Save 44%

      Browse Similar Recipes

      2 Responses to Vanilla Ice Cream

      1. Anonymous July 8, 2009 at 9:23 am #

        This is a very simple recipe which was delicious. The only problem was at the last minute my freezer stopped working. We ate it anyway!!! Hubby loved it.

      2. Anonymous July 11, 2009 at 1:59 pm #

        Totally easy and quick. Will make this recipe again, but will try less sugar when using cherries, it turned out so sweet.

      Leave a Reply

      We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

      Register Sign In

      ©2013, Yankee Publishing Inc. All Rights Reserved.
      Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111