Unknownchef86's Basic Vanilla Ice Cream (With Variations)

This is an excellent homemade ice cream, with lots of room for variations...limited only by your imagination. I originally got the recipe with an ice cream maker that I purchased some time before I was married in 1986. The recipe and variations are designed for a one-quart yield, and may be doubled if desired. Nutrition facts are for the basic vanilla recipe, and do not include the variations. Prep is for combining mixture. Cook time is for pre-chilling only, and does not include freezing time (as that will vary by machine/method).

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 quart

Ingredients

• 1  cup heavy cream (whipping cream)
• 1  cup  light cream (half and half)
• 1⁄2 cup sugar
• 3⁄4 teaspoon vanilla extract
• 1  pinch salt

Directions

1. Stir basic ingredients together until the sugar dissolves. For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
2. Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors. Unless otherwise stated, flavorings should be added before pre-chilling or freezing. Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
3. Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa. For an added zest, ad 1/8 teaspoon cinnamon.
4. Banana: Mash or puree 1 medium-sized banana. Add to vanilla mixture.
5. Coffee: Add 2 tablespoons instant coffee.
6. Maple Walnut: Reduce sugar to 1/4 cup. Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
7. Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
8. Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
9. Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1/2 cup peanut butter.
10. Mocha: Follow recipe for chocolate ice cream. Omit cinnamon. Add 2 tablespoons of instant coffee.
11. Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
12. Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream. Add 1 teaspoon rum and a dash of vanilla. If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
13. Pistachio: Substitute almond extract for the vanilla extract. Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
14. Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
15. Peppermint stick: Substitute peppermint extract for vanilla extract. After freezing, stir in 1/4 cup crushed peppermint stick candy.
16. Rum raisin: Omit vanilla extract. Add 1 teaspoon rum extract or 2 tablespoons rum. After freezing, stir in 1/4 cup seedless raisins.
17. Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
18. Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
19. Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture. Allow mixture to harden before serving.
20. Tutti-frutti: Add 1/4 cup chopped candied fruit.
21. Chocolate almond: Follow the recipe for chocolate ice cream. Substitute 1 teaspoon almond extract for vanilla extract. Omit cinnamon. After freezing, add 1/4 cup toasted sliced or slivered almonds.
22. Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar. Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes. Cool. Stir butter-nut mixture into ice cream mix before freezing.
23. Chocolate marshmallow: Follow recipe for chocolate ice cream. After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.