A few years ago we gave an ice cream maker to Margaret and Matthew.The other day I borrowed it, and we made vanilla ice cream with Hazel Nina. A fun time was had by all!
It is easy as can be to make, and the result is better than any vanilla ice cream I’ve ever tasted. As you must know by now, my sugar choice is Sugar in the Raw but for this recipe I thought I should use a finer white sugar. On top we sprinkled broken brownie pieces from this recipe.
Vanilla Ice Cream
1 1/2 cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
Put the freezer bowl into the freezer a few hours before you make the ice cream.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Turn the machine on, and pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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