Easy Vanilla Ice Cream

I’ve been craving ice cream to go with the jar of Hot Fudge Sauce I found hidden in the very back of the fridge. I decided instead of buying ready-made, I’d make my own.

Since I’m going to take advantage of the KitchenAid Mixer ice cream maker attachment, this recipe is for a quart. That maker can make up to two quarts at a time but I don’t need that sort of temptation in my life.

I’d cut the recipe in half when using my smaller Donvier ice cream maker. If you don’t want to use half a vanilla bean, get some vanilla paste for the pretty seeds and flavor instead. It is my usual substitute when recipes call for whole vanilla pods.

After churning, be sure and freeze the ice cream to make it nice and scoopable. Of course, if you like soft serve, go ahead and eat some right away.

My house is a little warm, so my sundae began melting immediately. No problem as I just drank the creamy liquid down after I ate the ice cream.

Rich ice cream with a lovely perfume and flavor of vanilla. I don’t know about you, but I don’t find vanilla boring at all!

Easy Vanilla Ice Cream

3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife
½ teaspoon pure vanilla extract
1 cup granulated sugar
½ teaspoon salt, more to taste

In a saucepan combine cream, milk and vanilla bean and seeds and vanilla extract. Bring mixture to a simmer. Add sugar and salt and mix until sugar dissolves. Remove from heat. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.

Strain mixture into a container. Cover and refrigerate until very cold, at least 4 hours and preferably overnight.

Churn mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and let freeze until hard.

 

 

2 thoughts on “Easy Vanilla Ice Cream

  1. Pingback: Blueberry Pound Cake With Cinnamon Sugar Crust | Mouth Brothels

  2. Pingback: Coronavirus Journal September 1-30, 2020 | Mary Griggs

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