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See  how good vanilla ice cream can be when you make your own. Photo courtesy Nielsen-Massey.




Ice Cream & Sorbet

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February 2011
Last Updated July 2011

Product Reviews / Main Nibbles / Ice Cream & Sorbet

Recipe: Vanilla Ice Cream

A Classic Recipe From The King Of Vanilla




Americans love ice cream: 90% of the U.S. population consumes ice cream and each American eats more than 23 quarts of it every year.

Ronald Reagan loved ice cream. In 1984, the president declared July as National Ice Cream Month. He also established National Ice Cream Day as the third Sunday in the month.

The most popular ice cream flavor is vanilla. Madagascar grows 60% of the world’s vanilla beans that are used to make ice cream.

What’s the difference between vanilla bean paste, indicated in the recipe below, and vanilla extract? In general, as a dry product, vanilla bean paste doesn’t add unwanted moisture to a recipe. For ice cream in particular, the black flecks provide eye appeal.

Using quality ingredients, such as Nielsen-Massey vanilla, guarantees the very best flavor and texture. It’s worth spending the extra few cents.  

Learn more about vanilla.


Vanilla Ice Cream


*Note: 1 tablespoon Nielsen-Massey Pure Vanilla Extract may be substituted for the bean paste.



  1. Mix all ingredients until sugar dissolves. Cover and chill until ready to use.
  2. Follow ice cream freezer directions to churn and freeze ice cream.
Nielsen-Massey’s Vanilla Bean Paste. Photo by Claire Freierman | THE NIBBLE.


Recipe courtesy Nielsen-Massey Vanilla, Inc. Other material

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