A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Tuesday, July 14, 2015

Vanilla Ice Cream

I got a new ice cream maker for my birthday - so trying out lots of new recipes ....

This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. Makes about 5 cups (ten ½-cup servings)

1 cup whole milk
¾ cup granulated sugar
 pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1 tablespoon brandy or other alcohol (this keeps the ice cream from freezing too hard)

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

 2. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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.

Freeze in advance the container to which you are transferring the finished ice cream so it doesn't melt before you get it in the freezer ,,


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