One problem I've found with making your own ice cream is having to plan ahead. Using a compressor-type machine like the Cuisinart Supreme
I reviewed is that even so, you still need to make and chill the mix so you're not waiting forever for it to freeze. But here's a Philadelphia
-style vanilla I improvised today that's pretty good -- no custard base, so not as rich as you'd get with eggs, but you don't even have to heat the liquid to dissolve the sugar. You go immediately from mixing to the freezer, so it's great for a whim.
- 1 1/2 cups heavy cream
- 1 cup half and half
- 1/2 cup granulated sugar
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
- In a bowl, mix the heavy cream, half and half, sugar, and salt until the sugar and salt are completely dissolved.
- Stir in the vanilla extract until completely mixed in.
- Freeze using ice cream freezer directions.
Makes about 3 cups of ice cream.
Labels: dessert, ice cream, recipes