Master Recipes: simple vanilla ice cream

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If you have an ice cream maker (I have an older version of this Cuisinart machine), the most delicious ice cream you’ve ever tasted is 20 minutes away. This is one of the simplest possible recipes to make. I’ve gotten in the habit of putting the freezer bowl back in the freezer immediately after washing it. That way ice cream is always a short time away.

Yield: a little over 2 pints once frozen

  • 2 cups heavy cream
  • 1 cup milk, preferably whole
  • 1/2 cup sugar, or to taste
  • 1 tsp vanilla, or to taste
  1. Mix ingredients together in a measuring cup or bowl. Taste.
  2. Once satisfied, pour into the ice cream maker freezer bowl. Check consistency after 15-20 minutes.
  3. Enjoy now or freeze in a frost-proof airtight container (allow some headroom for additional expansion).

The texture once hard-frozen will be a little different than store-bought ice cream, sometimes a little chunkier, but I really like the simplicity of ingredients (no additives!) and lower sugar content. You can go much lower on sugar if desired, as the sugar is less important to the taste and texture than the high fat content.

I enjoyed what I couldn’t pack into two pint Mason jars with fresh strawberries:

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Ice cream for elevensies, anyone?

 

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4 Comments on “Master Recipes: simple vanilla ice cream”

  1. Dr. Doom says:

    Curious: Have you tried freezing fruit directly in the ice cream mixture? Minced peaches or blueberries, etc?

  2. David says:

    I’ve done purees added both before freezing and about halfway through. Halfway through worked better for texture. Since you mentioned blueberries – they’re okay, but fruits with skins don’t have as nice a texture unless you peel them or cook them down and then strain out the skins. That’s where using a fresh topping is probably much easier/worthwhile.

    I think if you wanted to mix it all up first, though, you could make the cream:milk ratio higher, like 2.5:1 or even 3:1 to balance out the water content of the fruit unless you’d cooked it down or were using preserves of some kind.

    I might need to do some more testing. If only I could get cream (especially organic) cheaply! Then again, I made 2.5 pints of gourmet ice cream for ~$4 worth of ingredients –> still ahead of the store crap!

    Fruit and dairy puree/blends work really good for popsicles though, since you want more of an ice texture than a cream texture. I usually do about 1:1 good tart yogurt and fruit. (Strawberry banana pineapple is a favorite around here.)

    • Dr. Doom says:

      Thanks for the extended thoughts and great point on the water content on the additives.I’m going to try it this weekend with strawberries, which are in season here (MA).

  3. Yum! That sounds delicious. And like you said–it’s nice to cook from scratch and know what’s actually in your food.


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