Friday, April 25, 2008
Easy Vanilla Ice Cream
It's starting to get warm again. It's supposed to be about 90 degrees on Sunday, but today is absolutely beautiful. So warmer weather means...HOMEMADE ICE CREAM! I love homemade ice cream because it gets all melty really fast. Some require making a custard first, but the reason that I love this recipe is that you can have homemade ice cream in literally minutes. There is no cooking and no eggs involved. It isn't as rich and creamy as a custard based treat, but this is a great alternative. My husband actually likes this ice cream recipe better than those made with a custard because he likes that it isn't as rich.
Growing up we always had strawberry-banana homemade ice cream and we didn't have it very often. I always thought ice cream was hard to make until I got an ice cream maker that doesn't use rock salt and ice. It has been the best thing ever. You just throw everything in and click "on."
One of my favorite ice cream flavors is chocolate chip, but I'm sort of picky about it. I don't like huge chunks of chocolate but I like it when the chocolate is shaved. It has a very delicate texture and you don't have to bite the chocolate. It really just melts in your mouth. I used a Hershey's Special Dark Chocolate Bar and shaved it. Dark tastes better to me than milk chocolate in this ice cream. Milk chocolate makes it way too sweet.
Easy Vanilla Ice Cream
Makes 1 1/2 quarts
1 1/2 cup whole milk
3/4 cup sugar
1 cup half and half
1/2 cup whipping cream
1 tsp vanilla extract
1/2 cup of mix-ins (optional)
Combine milk, sugar, and salt. Stir with a wire whisk until sugar is dissolved. Stir in half and half, whipping cream, and vanilla.
Pour into ice cream maker canister and freeze according to directions.
Stir in mix-ins during the last few minutes of mixing.
You can eat it immediately, or you can freeze it in the freezer for a couple of hours so it will set even more and the flavor develops a little stronger.
Note: Last time I made this ice cream I did not have any half and half or whole milk. Instead I used 1 1/2 cups 1% milk and 1 1/2 cups whipping cream. I didn't use any half and half and it turned out great. So you can really mix it up if you wanted.