Easy Vanilla Ice Cream

ice-cream

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[vc_row][vc_column][vc_column_text]I love making ice cream; in particular, vanilla ice cream. Vanilla ice cream starts with a custard type preparation, meaning eggs and sugar combined and heated, then everything is churned in an ice cream maker. Give this a try and you’ll homemade ice cream all weekend![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: about 1 quart
TIME: 30 minutes, plus several hours chilling[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 2 cups heavy cream, preferably organic and not ultra-pasteurized
  • 2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
  • ½ vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar or 3/4 cup light corn syrup, more to taste
  • ½ teaspoon salt, more to taste

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.

Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.

Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.

Churn mixture in an ice cream maker according to manufacturer’s instructions. Serve immediately or transfer to an airtight container and let freeze until hard.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

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