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Just a simple answer without all the formulas. Most ice cream for a half gallon will have 3/4 to 1 cup of sugar and 1 teaspoon of vanilla extract.


I was already mostly done with my research when the other answers posted (thanks!) and they suggest quantities that match mine, but I don't want to lose the extra information I gained, so here's the results of a survey of ice cream recipes. I looked at the first page of results on Google searching for "vanilla ice cream" and recorded 3 non-custard ...


A typical vanilla ice cream recipe looks like this: 2 cups Heavy Whipping Cream 1 cup Whole Milk 2 Large Eggs 3/4 cup Sugar 1 teaspoon Vanilla Extract So roughly, that's 3/4 cup sugar and 1 teaspoon of vanilla per 3 cups of liquid. Multiplying that by three for your recipe, and you get 2 1/4 cups sugar and 3 teaspoons (1 tablespoon) vanilla. It should ...


You're making what is (at least to Americans) called Philadelphia-style ice cream. The name makes it fairly easy to find the ratios. Checking three recipes: http://www.culinate.com/books/collections/all_books/The+Perfect+Scoop/Vanilla+Ice+Cream http://www.seriouseats.com/recipes/2014/12/30-minute-philadelphia-style-ice-cream-recipe.html ...


Letting the milk sit out for half an hour to an hour to warm up to separate the cream from it is safe. Yogurt is made by heating the milk, letting it cool, then adding bacterial cultures (ie, a bit of previously made yogurt). Similarly, if the milk is off a bit, freeze it as it's perfect as buttermilk in recipes.

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