HomeVintage Fisher PriceMy Etsy ShopCategoriesAbout

Tuesday, May 22, 2012

Vanilla Ice Cream Recipe - just like Haagen Dazs

Our new ice-cream maker arrived last weekend.  We christened it by trying out a simple vanilla recipe.  We have been devoted Haagen Dazs ice-cream lovers for awhile now thanks to their simple (non-chemical) ingredients.  Imagine my surprise when this recipe tasted just like Haagen Dazs vanilla!  Of course the ingredients are right on the package, but there are so many ways out there to make vanilla that I was pleased that our first attempt was right on.

Copy-cat Haagen Dazs Vanilla Ice-Cream
Ingredients
4 egg yolks
1 cup milk
1 cup heavy cream
1/2 cup sugar
2 tsp vanilla

Directions
Slowly bring the milk to almost boiling and then remove from heat.  In a medium bowl mix together the egg yolks and sugar until it's thick.  Then pour the mixture into the hot milk slowly while continuously stirring.  After it's mixed, heat on medium until the custard thickens, about 10 minutes.  Be careful that it doesn't boil.  When you see a film on the back of your spoon then you can remove the pan from heat.  Leave to cool.

When the custard base is cool stir in the heavy cream and vanilla, then transfer the mixture to your ice cream maker.  Follow your manufacturer's instructions.

I think this recipe will be a great base for other flavors.  I'm looking forward to experimenting with fruit, pistachio nuts or even coffee.  I can't wait for our next batch!

More Fabulous, Simple and Chemical Free Ice Cream Recipes:

Double Chocolate
Vanilla Bean
Coconut
Sweet Cream
Buttermilk
Luscious Lemon
Chocolate Raspberry Truffle
Key Lime
Chocolate Peanut Butter

84 comments:

  1. You are very welcome. I'm trying other new ice-cream recipes that I'll be passing on soon.

    ReplyDelete
  2. How many ounces of ice cream did you make with that recipe?

    ReplyDelete
  3. Just made these. Thank you SO much for sharing this recipe. Very easy and delicious!

    ReplyDelete
  4. Mm mmm good! Thank you so much for this!

    ReplyDelete
  5. Ii am also huge lover haagendaz too. I've been looking for the recipe from people might know how to make. And so happy I find you and so excited to try to make it. Thanks for sharing this :)

    ReplyDelete
    Replies
    1. Does it really taste like haagendaz ice cream?

      Thx

      Delete
    2. Yes it does. Have u tried it???!

      Delete
  6. This ice cream really does taste like Haagen Daz - its amazing! But very dangerous as I couldn't stop eating it. I even used Fat Free Half & Half instead of Heavy Cream and it was still so yummy and creamy the heavy cream must be unreal! I'd love to make coffee ice cream like Haagen daz using this recipe. Any suggestion on how to add coffee to this?

    ReplyDelete
    Replies
    1. I'm happy to hear that Fat Free still tastes good! But oh yes, I am all about full fat. ;)

      I am not sure about adding coffee, I haven't tried making a coffee flavor yet. I do recommend David Lebovitz's book "The Perfect Scoop". I just started trying out some of his recipes. Check back, I'll probably do a coffee one soon!

      Delete
    2. Just add about 1/2 cup of coffee, see how it tastes, and then add more as needed!!!

      Delete
  7. Holy Moses ! I christened my new Cusinart ice cream maker with this. Total Debauchery! I love it. Thanks

    ReplyDelete
  8. So I am eating chocolate Haagendaz out of the carton...and came across this recipe. I was gifted an ice cream maker attachment for my kitchen aid just yesterday. Two questions: Are the instructions any different for the kitchen aid maker and where oh where is the chocolate haagendaz recipe?

    ReplyDelete
    Replies
    1. The Kitchen Aid attachment is what I use. Just make sure you freeze the bowl at least the night ahead.

      As for the chocolate recipe, you must try my Double Chocolate recipe. It is SO good. Try it and let me know if it's as good as haagen daz: http://annesoddsandends.blogspot.com/2012/06/double-chocolate-ice-cream.html

      Delete
  9. I have a question, when the custard is heating up on medium heat for about 10 mins, do I need to stir it or just leave it alone? Also, does it matter if I use fresh/packed milk? Thanks!

    ReplyDelete
    Replies
    1. Yes, you need to keep a close eye on the custard and stir it while its cooking or it will get lumpy from cooked egg bits. I'm not sure about using packed milk, I've only used fresh. If you try packed milk let me know how it turns out! Thank you

      Delete
  10. You are officially BETTER than Hagen Dazs. The company has now substituted skim milk for milk in its vanilla ice cream. It is now way more ICE than cream, which makes the sugar taste strong and harsh. Love affair over.

    ReplyDelete
    Replies
    1. I had no idea they'd changed their formula! I stopped buying ice-cream once I tried this recipe I guess it's a good thing. :)

      Glad you like this one, enjoy!

      Delete
  11. mmmm i am gonna make it and i will tell you if it really taste like the brand.

    ReplyDelete
  12. Can't wait to try out the recipe, but I have a question... When you say leave the custard to cool before mixing in the heavy cream and vanilla, do you mean room temperature cool? Have you tried putting it in the ice bath or refrigerator to quicken the cooling process? Thanks!

    ReplyDelete
    Replies
    1. It's really more of a "cool down" than a proper cool. No need to refrigerate, just wait a few minutes for it to be room temperature. However, most ice cream machines work better if the mixture is cold, so some time in the refrigerator shouldn't hurt! I rarely use ice baths btw (for recipes that call for it), I just mix every few minutes while they're in the refrigerator.

      Delete
  13. Hi...would love to try this but wonder if it could be adjusted for Half-the-fat Lemon...which I am currently addicted to. Any suggstions?

    ReplyDelete
    Replies
    1. 1/2 the fat I hear is possible, another person commented that it worked great. Now, about the lemon, are you asking how to change the recipe for lemon?

      Try this luscious lemon recipe, it's fantastic: http://annesoddsandends.blogspot.com/2012/07/luscious-lemon-ice-cream-recipe.html

      Delete
  14. Made your base and added cocoa, sweet chocolate and whipped my whipping cream stiff, folded it in the base. Then churned it. My guys Loved it!! Amazing! Thanks for sharing.

    ReplyDelete
    Replies
    1. The chocolate sounds like a good option

      Delete
  15. I'm so going to try this once I am officially out of haagen dazs ice cream (Vanilla Almond), since they had a good promo for it since haagen dazs is so expensive here. I kind of want to imitate the flavor but there's some alcohol in the Vanilla Almond. Do any of you know what kind of alcoholic drink they added? I'll probably will cook this before my brother takes his ice cream maker to his new house.

    ReplyDelete
  16. Tried the recipe and for me tasted like pastry cream ice cream. Good try but not there yet. A lot of things influence the outcome of the recipe, like cream(with more fat or less fat) and the milk. I'm going to try this with less egg yolk or two whole eggs and with less cream. Thanks

    ReplyDelete
    Replies
    1. You'll have to let us know if you find an even closer recipe. :)

      Delete
    2. Totally will do that. Next time I will try to mix the milk and cream and bring them to a light boil and then add both to the egg-sugar mix. I would also add more milk too. I used a 40% fat cream and after eating I was left with a lot of fat in my mouth.

      Delete
  17. Greetings. I'm concerned about eating raw eggs, my doctor has advised against it. Thoughts?

    ReplyDelete
  18. any recipes on making it taste like Haagen Daz COFFEE ice cream?

    Thanks in advance! :)

    ReplyDelete
    Replies
    1. I am sorry to say that I haven't found a great coffee ice-cream recipe yet. I will let you know if I do!

      Delete
  19. Just made it using coconut sugar instead and organic eggs, milk and cream - yummy without much guilt. Can't wait for kids to wake up and try it. What do you think, a bit of ice cream at breakfast?

    ReplyDelete
    Replies
    1. Sounds great to me Ruth! I think ice-cream works at any meal. ;)

      Delete
  20. Hi. I live in Ireland and cream here is marked as FRESH, WHIPPING or DOUBLE, depending on fat levels. I’m not sure what our equivalent of your HEAVY cream would be. Would you be so kind and check on the pot how much fat is in your HEAVY cream please?

    Thank a lot
    Michal.

    ReplyDelete
    Replies
    1. Wow, you live in cream heaven! So my container of Heavy Whipping Cream says the ingredients are: Organic Grade A Pasteurized Heavy Cream

      I don't see any mention of percentages. I hope this helps! If not I'd try googling US cream vs Ireland Cream and see what comes up.

      Delete
    2. Heavy cream is marked 35% in Canada and used interchangeably with whipping cream. What is the percent milk fat on double cream?

      Delete
  21. How to make more ice cream but all in one batch

    ReplyDelete
    Replies
    1. Hello Donovan, sorry for the super late reply! My ice cream maker only holds the amount I listed, which is why I have those measurements. They are standard for a kitchen ice-cream maker. However, if you have a larger one (perhaps the old fashioned kind?) then try doubling the amounts and see how that goes. Good luck!

      Delete
  22. Replies
    1. You're too late, my husband put a ring on it over a decade ago. :)

      Delete
  23. Thank you so much. It seriously is just like Haagan Daz, which is my favourite vanilla ice cream. I just got one of those Zoko ice cream makers, used half the recipe and managed to make two batches. So goood. I am going to try some of your other recipes!
    Elisabeth

    ReplyDelete
    Replies
    1. You are very welcome Elisabeth! I love that such a simple recipe can be so delicious. It is still our family's favorite too....well except maybe the Double Chocolate. :)

      Delete
  24. Is it possible to make this without an ice cream maker? Thanks!

    ReplyDelete
    Replies
    1. Yes, I believe that it would be possible. You'd make the ice-cream and when the custard base is cool transfer it into a container and put it in the freezer. Every 20 minutes stir the mixture and return it to the freezer. I'd say about 4x? I think that is what I've read for recipes that don't require a machine. Good luck and let me know how it turns out!

      Delete
  25. HI. Can i use heavy whipping cream instead cause i can not find heavy cream around my area? if i use whipping cream, should i add butter to get more fat?

    ReplyDelete
    Replies
    1. Yes absolutely, no need to add anything. Both of those work about the same!

      Delete
  26. Because this recipe uses eggs, strictly speaking this is really an ice cream custard, as is Haagen Dazs.

    For best results (creamy and harder ice cream custard), the custard should be allowed to cool to room temperature before adding the cream. Then the surface of the custard and cream mixture should be covered with plastic wrap and transferred to the refrigerator and allowed to come to refrigerator temperature before being put in the ice cream maker. Getting it to refrigerator temperature can take as many as 5 or 6 hours, so I just leave it in the fridge over night to be sure.

    Remove the soft ice cream custard from the maker and put it in a dish that can be sealed that is at freezer temperature. Place the sealed dish in the freezer overnight. The next day you should have ice cream custard that is pretty close to Haagen Dazs.

    ReplyDelete
    Replies
    1. I've found that my ice cream ends up very hard and still creamy without all those extra steps, but thank you for sharing. :)

      Delete
  27. Been trying to figure out Haagen Dazs Vanilla recipe for a few tries now, and this recipe taste exactly like H.D. I love nothing more than H.D. Vanilla, well actually Vanilla Bean. This is a dangerous recipe to have. Be warned. Here's are two tips that are amazing with this recipe. Add 2 frozen broken in pieces Bars of Skors. Or make with Pepperidge Farms Orange Milano broken in pieces and frozen before adding to ice cream machine 2 minutes before done.

    ReplyDelete
    Replies
    1. Mmm, I love the idea of adding candy! Thank you for sharing.

      Delete
  28. Try to use condensed milk! It works like magic.. tasted exactly like Haagen Dazs ... because, if you look at the Haagen Dazs box, condensed milk is one ingredient! Check out my try with thekitchn recipe: http://rainyrice.blogspot.hk/2017/07/home-made-ice-cream-haagen-dazs-style.html

    ReplyDelete
  29. I got scrambled eggs the first time, so I had to do some research to find out what “almost boiling” looks like. Apparently, milk starts boiling around the edges of the pan in tiny bubbles. I put the heat on medium until I saw a couple bubbles, then poured in the eggs and sugar. Then I had to put the heat about 1/8th of a turn below medium. I continuously stirred, on for about ten seconds, then off for about ten seconds, watching the edges for the bubbles during the “off” times. That worked best for me.

    ReplyDelete
  30. Do you swap out something in this recipe and replace it with condensed milk!? If so, how much condensed milk?

    ReplyDelete
  31. It's been so many years since your original post but i just had to leave a comment and say thank you! It worked great! Flexible recipe too, i cut down the sugar to 1/3 cup and it was still great. :)

    ReplyDelete
  32. Your blog is very nice and helpful to us....Thank you for the information you wrote.
    Visit My site
    Find this
    Click to read more
    Get more info

    ReplyDelete
  33. A quick and easy to make vanilla ice cream recipe i have ever tried. My whole family love this amazing vanilla ice cream recipe. Check out the recipe here: Vanilla Ice Cream Recipe

    ReplyDelete
  34. It was a wonder time while going through your article and I’ve got what I was looking for. Best Wishes and have a good day ahead.

    ReplyDelete