Vanilla Ice Cream

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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!
1 quart
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
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