Simple Vanilla Ice Cream Recipe (2024)

I love this recipe! For my little Cuisinart ice cream maker I used this recipe and 1/2 more. I am lactose intolerant so I used Organic Valley lactose-free half and half, and it turned out amazing. I found it at Sprouts. When it almost finished I added fresh strawberries that I had cut in small pieces and it gave it a great strawberry flavor. It took about 25 minutes. I definitely will use this recipe to make other great ice cream flavors. Thanks so much!!

This recipe would have been amazing if you left the corn starch out, I know you were going for the texture but it ruined the aftertaste.

Smoother texture than an egg-based recipe, but be advised that cornstarch adds a flavor that takes away from the vanilla (IMO). This would probably be better as a base for a stronger flavor like chocolate.

My new "go to" recipe for ice cream. I used half and half and the cornstarch made it so thick and creamy -- thrilled to not require raw eggs like so many recipes do. We added crushed oreos at the end for extra deliciousness and the batch disappeared within minutes...

Nick;Have U tried making this again, but reducing the cornstarch?Jbb

Try tapioca starch instead

Ice cream... simple , cream, sugar, vanilla. Just as Mark makes it.

My current favorite ice cream recipe! Ended up using brown sugar- gave some nice caramel/fudge overtones.

Cornstarch completely ruined the texture, ice cream was more like mashed potatoes made in a blender with the soul-less absence of what makes vanilla ice cream... vanilla ice cream.

I used whole milk and half and half. I used a light whisk while cooking. When finished cooking I whisked in sliced, sugared strawberries. After cooling I stirred in more berries.Worked amazing in my ice cream maker. Super creamy.

Made this today and thought it was very tasty! Love that you don’t have to use eggs and found texture and flavor on point!

Made this recipe for Vanilla Ice Cream this morning (2 c ea whole milk and cream, scant 1/2 c sugar). I used Nelson & Massey Madagascar Bourbon Vanilla Bean Paste, just scooped out a bunch (6 t. /_). The ice cream is deeply vanilla flavored, rich and smooth. I tucked it into my pre-cooled Sumo ice cream container and slid it into the freezer. Rave reviews, the freezer time seemed to deepen the flavor further. Ideal base for many adaptations!

Corn starch is gross. So is this recipe. To make ice cream use egg yolks.

What’s with the cornstarch? I played Test Kitchen with two different NYT Vanilla Ice Cream recipes yesterday. This one adds cornstarch, and the other is truly ‘simple’ w/only half & half, sugar and vanilla bean. Unfortunately, this one disappoints. It’s gummy - yuck! Also, too rich, too sweet, and hard to scoop. Mr. Bittman - I truly adore you, and am a freak for VBD and all of your cookbooks. Did I make a mistake here somewhere?

Have made this with 1/4c cocoa power added and w/o vanilla (because I'm out). Delish! Now, as I'm still out of vanilla, I've got two things to try: with chopped, toasted almonds, and with peppermint.

my favorite vanilla bomb ice cream recipe. i frequently make all types of frozen desserts & this is easy & superior to other recipes if you’re partial to an intense vanilla flavor.

Tripled the recipe using Lactase free dairy. Delicious. Big hit

This is a perfectly fine frozen pudding dessert. Perfect when a frozen full egg custard isn’t a possibility. Great texture and dairy flavor. Added two teaspoons of vanilla extract for our tastes.

Instead of corn starch use tapioca starch and you don't have to cook it

Corn starch is gross. So is this recipe. To make ice cream use egg yolks.

This is so simple and delicious! I used heavy cream because that’s what I had, and chilled it overnight until it was very thick and creamy. I loved the fluffy texture Reminded me of marshmallow fluff! Didn’t find it gummy at all.

Made this recipe for Vanilla Ice Cream this morning (2 c ea whole milk and cream, scant 1/2 c sugar). I used Nelson & Massey Madagascar Bourbon Vanilla Bean Paste, just scooped out a bunch (6 t. /_). The ice cream is deeply vanilla flavored, rich and smooth. I tucked it into my pre-cooled Sumo ice cream container and slid it into the freezer. Rave reviews, the freezer time seemed to deepen the flavor further. Ideal base for many adaptations!

Loved this ice cream - used lactose free half and half as another recommended, along with a stevia/sugar blend and it was delicious. Also used my Cuisinart ice cream maker and the texture was perfect. Thanks Mark!

Way too sweet, needs half the amount of sugar. not sure how that would affect consistency though?

DO NOT FREEZEif this ice cream is frozen it will be ruined

Definitely leave the cornstarch out. Too thick.

Added vanilla bean paste. Finished product is silky smooth and tastes somewhat like homemade tapioca pudding.

The texture imparted by the corn starch wasn't for us. We'll try an egg-based one next.