Monday, February 6, 2012

Another vanilla ice cream recipe.

Vanilla Ice Cream

  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 3/4 cup white sugar
  • 1 tablespoon vanilla extract


  1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
  2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
  3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

I am still figuring out my ice cream ingredients, trying to see how using different-fat ingredients changes taste and texture of ice cream.  Our family loved the vanilla ice cream recipe we have on here that used straight milk (though it doesn't freeze that well- it's a little icy), and this one is more delicious.  I used 4 c. half and half, no cream.  Next time I'll use the cream to see if it freezes better.  It's wonderful straight out of the ice cream maker, but it is a little icy when it freezes.  But it is SO yummy fresh.  I love how easy it is to make ice cream.

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