 | I had been toying with the idea of getting an ice cream maker all summer long. Miss F and C love ice cream more than any other dessert. When Sur la Table emailed out the sale on the colorful Cusinart Ice Cream Maker, I was in Italy. So I sent my parents over to the store to pick me up a blue one. I started with the simple vanilla ice cream recipe in the manual and it was great. I found that if I adjusted my freezer to -2 degrees, it firmed up really nicely. C said he preferred Blue Bell...ugh. Maybe he will enjoy the next batch more. |
makes 1 ½ quarts
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
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; 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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3 comments:
I bought the same maker last summer (in white though) and I could never get it to work! I even sent it home with a friend for the weekend to see if she could make any ice cream. Maybe I just got a bad one, because it looks like yours works perfectly!
I love my ice cream maker. I usually make the ice cream "lighter" with skim milk and 1/2 & 1/2. My fave is the strawberry (the recipe came with the ice cream maker).
Do you have David Lebovitz's The Perfect Scoop? I highly recommend it. Tin roof sundae, Vietnamese iced coffee ice cream, and lemon buttermilk sorbet are my favorites. This cherry ice cream sounds good.
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