Wednesday, August 15, 2012

Simple Vanilla Ice Cream

I think I've mentioned plenty times before that store bought and restaurant ice cream is kind of a tricky thing for nut and egg allergies.  There are lots of ice cream out there that do not contain eggs or nuts, but that possibility of cross contamination keeps me from wanting to take that risk.  I feel much more comfortable making my ice cream from scratch.  It's much more delicious too.

Serving Suggestion: Banana Splits!
Simple Vanilla Ice Cream
From Cuisinart Ice Cream Maker Instruction and Recipe Booklet

2 cups heavy whipping cream
1 cup 2% or whole milk
3/4 cup granulated sugar
1 tbsp vanilla extract
pinch salt

In a medium bowl, use a hand mixer on low speed or whick to combine the milk, sugar and salt until the sugar is dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1 to 2 hours or overnight.  When ready, remove mixture from fridge churn according to manufacturer directions on you ice cream maker.  The ice cream will have a soft creamy texture.  If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving. Yield: about 10 servings (1/2 cup size)

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