Vanilla Ice Cream

(from megc’s recipe box)

This is a “no-cook” ice cream, meaning it is not in the French style; often this is considered “Philadelphia style”.

Source: All Recipes

Serves 8 people

Categories: dairy, ice cream


  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 3/4 cup white sugar
  • 1 tablespoon vanilla extract


  1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.

  2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

  3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

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