If you prefer an uncooked, egg-free ice cream, you will find this one pure in flavor as well as easy to make. While it’s more difficult to scoop straight from the freezer than a custard-based ice cream, this ice cream has a rich and creamy texture once it reaches scooping temperature.
Homemade Ice Cream Recipes
Simple Vanilla Ice Cream Recipe
1 cup milk, whole or reduced fat
2/3 cup sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
In medium bowl (use 2-quart glass measure to make pouring into the machine easier), whisk together milk, sugar, vanilla and salt until sugar is thoroughly dissolved. Stir in heavy cream. Cover and refrigerate for at least 4 hours or overnight.
Freeze in ice cream maker according to manufacturer’s instructions.
Transfer soft ice cream to freezer-safe airtight container. Place in freezer for at least 4 hours. If it is too hard when you’re ready to use it, let stand at room temperature for 15 minutes for easier scooping. Yields about 5 cups.