|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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