Hi. Whipping the cream seperately is what will give the ice cream the lightest, creamiest, scoopable texture. Whipping it with the other ingredients would have a similar flavor but the texture would be denser.
Being part of a vanilla extract making group sounds cool. Vanilla extract can be replaced 1:1 with vanilla paste. Some people will use a little less paste than extract because paste has a stronger flavor. However, Elizabeth usually substitutes it 1:1 because she loves when the vanilla flavor really shines. I hope that helps!

I’ve seen this recipe a lot, but only one that I saw mixed everything together and THEN whipped it. Is there a reason that the cream needs to be whipped first and then folded with the other ingredients? I’m asking because I have not tried myself yet, but belonging to a vanilla extract making group I love all things vanilla! Easy peasy recipe with simple ingredients, and no need to freeze the ice cream maker bowl! Also, vanilla paste is usually used 1:1 as a substitute for vanilla extract (?)

Hi Thayeiss! That makes me so happy to hear that this recipe could help your son. If he likes the texture of it, you can actually flavor it with any extract he will tolerate. There’s also a chocolate no-churn recipe on the blog that is very smooth if he likes chocolate. I’d love to hear how it goes for you.

Hello Kathleen! That’s the beauty of this simple recipe. It’s so creamy, too. Thanks for commenting.

Hi Beth! I know what you mean! Anything to make the ice cream making process faster. Thanks for commenting.

Hi Jess! Thanks for your comment. This recipe is definitely a classic. I hope it continues to please throughout the years.

Hi Sara. This recipe helps cut my sweet tooth, too. It’s just so creamy! Thanks for commenting!