Wednesday, August 18, 2010

Vanilla Ice Cream

My one word of advice to myself:
don't skimp on quality ingredients.
When you have so few components and the main flavor is vanilla then by all means use REAL vanilla extract. 
And maybe splurge for a whole vanilla bean. 
But that's for another recipe. 

This perfectly simple vanilla ice cream recipe comes to me from the Cuisinart Ice Cream Maker recipe booklet. 
Not too shabby, Mr. Cuisinart. 
I love the consistency of this ice cream, 
the clean flavor, 
the blank canvas--begging to be painted with any and all toppings (or none at all!)

Recipe adapted from Cuisinart Recipe Booklet
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 Tbsp pure vanilla extract

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved--about 1 to 2 minutes. Stir in heavy cream and vanilla. Turn the machine on; pour the mixture into the 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. 

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