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Vanilla Ice Cream

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This morning Rebecca and I made a batch of vanilla ice cream. It is the Nourishing Traditions recipe. I never knew making good ice cream could be this easy. I mixed all the ingredients by hand in a large measuring cup and poured it into my ice cream maker. It took about 20 min. from start to finish (with Rebecca helping) to have yummy ice cream. I haven’t gotten a chance to shop for arrowroot yet, so I added about a tsp. of cornstarch. But it’s probably not necessary. And I also haven’t had a chance to pick up really good cream. But even without that I know this is still way better for us than just about any ice cream I can buy. It doesn’t even have sugar in it, just maple syrup. And it tastes unbelievable! I can’t wait to try some when it’s totally firm. I didn’t end up adding any carob chips to it, but I will when I make it again sometime. Now I just need to make some carob sauce to pour over top 🙂  The homemade chocolate sauce (using good ingredients) I have in the fridge will have to do for now 🙂  Hopefully once I get all the good/correct ingredients I’ll calculate the cost to see how this compares to buying ice cream. I didn’t end up taking any pictures after it had firmed up and then we scooped some out. It scooped very nicely. And is so so good!

Right after making the ice cream…Rebecca had to try some “with chocolate” as always.

Vanilla Ice Cream
Makes 1 quart

3 egg yolks
1/2 cup maple syrup
1 Tbsp. vanilla extract
1 Tbsp. arrowroot
3 cups heavy cream, not ultrapasteurized

Beat egg yolks and blend in remaining ingrdients (I just did this all by hand with a whisk). Pour into an ice cream maker and process according to instructions (It took about 15 min. in my Kitchen Aid ice cream maker attachment). Transfer to a shallow plastic container, cover and store in freezer.


  1. Don Voogt says:

    Nothing ever compares to homemade ice cream! Wish I was there. Over the past weeks you have introduced me to carob, rapadura, arrowroot, kishk, bulgur, kefir, and who-knows what else! Wow,Grandma’s meat-potato cookbook is certainly expanding!


  2. Sara says:

    I’ve been wanting to try this recipe now for a few weeks! But I’ve been waiting to get some non-UP cream first. Can’t wait to try it!!

  3. Amy says:

    This was really good. I have tried making ice cream a handful of times in my ice cream maker and it never turned out this fluffy. I don’t think I ran my ice cream maker long enough the other times. I used mainly cream this time and the other times I used mostly raw whole milk. From your experience what do you think the problem was? It came out overly dense and not fluffy like yours at all. Do you think it’s the arrowroot powder? The raw eggs? The combination of everything?

  4. Mary Voogt says:

    Glad you enjoyed your ice cream, Amy!

    The key to good ice cream is the cream. It has to be quality, high fat cream. If you use milk it will be a little more icy…more like frozen milk 😛 The cream makes all the difference. Even our raw cream isn’t always high enough in fat for really creamy ice cream.

    I make ice cream without eggs (since I can’t eat eggs right now). They add nutrients and some richness, but shouldn’t impact the creaminess too much.

    I never use the arrowroot/cornstarch when I make ice cream now. I don’t think it really does much.

    My advice is to use quality high fat cream (all cream, no milk). And mix it on the lowest speed. My ice cream can take anywhere from 13 – 20 minutes. Be sure it’s expanding/getting fluffy/filling the container before yout turn it off. Good luck! Let me know how it goes.

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