Way 1: Regular Ice Creams
You don’t need an expensive ice cream maker to make ice cream rolls at home. Only a plastic baggie and 15 minutes are required. Enjoy handmade ice cream right away by topping it for any of your favorite toppings!
- Combine partially, sugar, and vanilla in a small resealable plastic bag. Excess air should be pushed out, and the seal should be tightened.
- Combine ice and salt in a big resealable plastic bag. Place the smaller bag inside the larger bag and vigorously shake for 7 to 10 minutes, or until the ice cream has solidified.
- Remove from bag and serve with ice cream toppings of your choice.
Way 2: Making Vanilla Ice Cream With Regular Milk
- In a medium mixing basin, combine the milk, sugar, and vanilla extract. In a medium-sized mixing bowl, measure out each ingredient. Toss the ingredients together with a big spoon. Continue to whisk until the sugar has completely dissolved.
- Fill an ice cream maker halfway with the mixture. Pour the mixture into an ice cream maker if you have one. Turn it on and process the mixture for about 20 minutes, or until it has thickened noticeably. Fill an airtight Tupperware container with the mixture and place it
- If you don’t have an ice cream machine, pour it into a shallow dish. Although ice cream makers are convenient, they are not required for this recipe. Fill a shallow freezer-safe dish halfway with the milk, sugar, and vanilla mixture. This dish should be placed in the freezer.
- Every 2 to 4 hours, stir the mixture. Taking the ice cream out every 2 to 4 hours and stirring it around can improve the consistency. After that, put it back in the freezer.
- Stir every 4 hours if using an ice cream maker.
- Freeze the mixture for at least 8 hours, preferably overnight. The ice cream should be completely frozen after around 8 hours (and periodic stirring). It should have the consistency of ice cream and be ready to eat right away.
- Serve topped with your favorite toppings. Transfer the ice cream to serving bowls using an ice cream scoop. Chocolate syrup, whipped cream, almonds, dried or canned fruit, and whatever else you like on your ice cream are all options.
Way 3: Make Vanilla Ice Cream with Condensed Milk
- Refrigerate the condensed milk that has been sweetened. Non-refrigerated cans of condensed milk are the most common. Before mixing your ingredients in this recipe, make sure the milk is nice and cool. Before you start, refrigerate overnight for a few hours.
- To whip the heavy cream, use a stand mixer. Take the heavy cream out of the fridge and go to work right away, because you want your components to be very cold when you combine them. Begin by whipping the cream with a whisk attachment at medium speed. Continually beat until stiff peaks appear.
- Reduce to a low speed and pour the condensed milk and vanilla extract. Take the cooled condensed milk out of the fridge after your stiff peaks have started forming. Reduce the mixer’s speed to low and gradually add the condensed milk to the cream. Add the vanilla extract to the mixture.
- Increase the speed to medium. Increase the mixer’s speed to medium after the remaining ingredients have been added. Continue to whisk the mixture until it thickens, and stiff peaks form once again. This time, the peaks will be significantly thicker.
- Fill a jar halfway with the mixture and freeze it for 6 hours. Fill a big freezer-safe container with the ice cream recipe and shut it like Tupperware. Freeze it for at least 6 hours, preferably overnight. Your ice cream will be ready to eat after 6 hours.