In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
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.
I am a collector of recipes. I am constantly finding more recipes to try from blogland, newspapers, cookbooks, magazines...and when I make them, IF I think they are worth making again, I will post them here to my online cookbook!
I like to use ingredients that most people usually use and have available, though I like to experiment with more exotic ingredients on occasion as well.
I really tend to favor the sweet side of food. So you'll find a lot of dessert recipes here.
I am all about trying new recipes. If you've got to make dinner every night, why not mix it up a bit?