Vanilla Ice Cream

Try this easy and delicious ice cream with corn syrup as a secret ingredient that keeps the ice cream soft and smooth in the freezer!
-- Serves
2 cups whole milk
1-1/2 cups heavy cream
1 cup sugar
1/3 cup Crown® Lily White® Corn Syrup
1 tablespoon pure vanilla extract
Pinch of salt (optional)

Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract and salt; continue stirring until well blended.  TIP:  Chill 4 hours or overnight for quicker freezing.

Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Can be served immediately or stored in a container in the freezer.  The ice cream will become more solid in the freezer.

Recipe Note: The amounts in this recipe will fill one 1-quart size ice cream machine bowl. Bowl sizes may vary by manufacturer so amounts may need to be adjusted accordingly.   Place a storage container in the freezer before mixing begins to help prevent melting while transferring from the machine.  For firmer ice cream freeze in container for at least 4 hours. 

Stir-in ideas for fun variations OR make up your own creations:  Add chopped cookies, nuts or candies during the last minute of churning or fold in by hand after transferring to a storage container.  Use about 1 cup per quart of ice cream. When adding ingredients you will need a container that holds at least 1-1/2 quarts.

Total Time
Freeze Time 25 to 30 minutes
Nutritional Facts
Total Fat grams 27.00
Saturated Fat grams 17.00
Cholesterol milligrams 85.00
Sodium milligrams 130.00
Total Carbohydrates grams 59.00
Sugar grams 50.00
Dietary Fiber grams 0.00
Protein grams 5.00

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