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- #21722
Fire up the ice cream maker. This Ben and Jerry's copycat vanilla keeps it simple and elegant. You'll soon be on your way to the freshest ice cream you've ever tasted.
serves/makes:
ready in:
2-5 hrs
10 reviews
ingredients
2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons vanilla extract
directions
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
added by
plummycenter
nutrition data
318 calories, 24 grams fat, 22 grams carbohydrates, 4 grams protein per 1/2 cup. This recipe is low in sodium.
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reviews & comments
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forkspotting REVIEW:
October 21, 2013Since this uses raw eggs I used an egg substitute just to be on the safe side. I also slightly heated the cream and milk together and let just ever so gently simmer on the stove with a scraped vanilla bean in it for about 30 minutes. I strained the milk mixture and let it cool before proceeding. Added a lovely extra vanilla flavor to it. Note: you can do that with a cinnamon stick too and it works great in this recipe.
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#1 mom REVIEW:
January 27, 2013Added crushed candycane, it made wonderful peppermint icecream! Try it, you'll love it. Very creamyMy kids think I'm #1 mom for making it
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Molly REVIEW:
April 22, 2012We purchased an electric ice cream maker a month or so age. After searching many websites for the best ice cream recipe, I settled on this one. It is so easy to make and adding extra flavors is no problem. I have been told repeatedly that this is the best ice cream, store bought or home made that "they've ever had". I use home raised eggs, so no worries about raw eggs in the recipe. If you are looking for the best, easiest, most adaptable ice cream recipe - look no further!
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5bythebay REVIEW:
September 26, 2010Very good recipe. It froze well and was still soft after being stored in the freezer.I also used real authentic vanilla and only used 1 tsp. Very nummy!
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Katie Lou REVIEW:
September 7, 2009I use superfine sugar and the best possible vanilla.I cook this ice cream until 170 degrees.It is delicious and people rave about it.
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annonymousgirl REVIEW:
July 29, 2009This is my first time making ice cream and im a little girl[10+]! it was fun and easy! Perfecto!!!
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Guest Foodie REVIEW:
June 20, 2009I use authentic Mexican vanilla and 2 teaspoons of vanilla was way too much. The ice cream had an over whelming vanilla flavor to the extent of not being very good. I would try 1 teaspoon of vanilla or even less.
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icecreamlover REVIEW:
April 13, 2009honestly they best ice cream recipe I have eve used. For years upon years i have been searching for a great recipe. My search took me from the highlands of tibet to the jungles of africa but I never thought the recipe would be right under my nose.
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Penn State Creamery Grad REVIEW:
August 14, 2008This is the same recipe I used and was given at Penn State Creamery when I took the ice Cream making classes years ago, its the best taasting and top quality of any recipe that I have seen since I took the classes
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River Lady REVIEW:
August 3, 2008Kept looking for uncooked recipes for ice crem thank ou.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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