Super Creamy Yummy Vanilla Ice Cream Recipe - Cape Crystal Brands


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This is a simple and easy-to-make, no-cooking recipe with the most delicious vanilla ice cream you have ever tasted. TheĀ recipeĀ for super creamy yummy ice creamĀ uses heavy cream, half-and-half, or milk with a higher percentage of milk fat, such as whole milk. If the ice cream is made with a lower percentage of milk fat, it will become icy. Adding Tara gum is the secret ingredient. It prevents ice crystals from formingĀ altogether and results in an extraordinarily smooth mouthfeel. Tara gum has been theĀ go-to replacement for guar gum by many ice cream producers. We discuss guar gum inĀ How to Use Guar Gum in Your RecipesĀ here.Ā You also might want to know more about theĀ importance of using gums in your recipes, if so you will enjoy this recent blog post.Ā We discuss guar gum inĀ How to Use Guar Gum in Your RecipesĀ here.Ā 

Nutrition Facts:

One serving or 118 ml (1/2 cup) provides: 308 calories, 22g fat (14g saturated fat), 78mg cholesterol, 37mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 3g protein.


You can halve this recipe for a lesser quantity:

473 ml (2 Cups) of heavy whipping cream

473 ml (2 Cups) of half-and half cream

236.5 ml (1 Cup) white sugar

10 ml (2 Tsp.) pure vanilla extract

2.1 g (Ā¾ Tsp.) Cape Crystal Brands Tara Gum


  1. Combine the Tara gum with the sugar and mix well
  2. Add all ingredientsĀ to blender and mix for 30 seconds
  3. Pour the mix into a container and refrigerate for 2-hours
  4. Fill cylinder of your ice cream maker no more than two-thirds full
  5. Freeze according to manufacturer's directions.
  6. Refrigerate any remaining mixture until ready to freeze.
  7. Serve immediately or store in covered containers in freezer.

WAIT-THEREā€™s MORE: For raspberry or strawberry ice cream, simply substitute 473 ml (2 cups) fresh or frozen berries for 236.5 ml (1 cup) of half-and-half. Puree the berries in a blender or food processor; stir into the other ingredients before freezing.Ā  Mmmm, darn good, too.

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