Sometimes you just want to sit down with a bowl of homemade vanilla ice cream. Okay, maybe oftentimes. And by you, I mean us. After all, this takes like five minutes to throw together before being churned, so can you blame us? And the only thing that is better than vanilla ice cream at times like this, is very vanilla ice cream. We find that the taste of the vanilla really comes through clearly by using vanilla extract in a non custard-based ice cream. In other words, no eggs. Of course, it helps to have some good quality vanilla extract on hand. You may find it helps to have an awesome aunt and uncle (hi uncle Steve, hi aunt Paula) who bring you big bottles of vanilla from Mexico when they come to visit! (By the way, we are running a bit low, so maybe you want to bring us some more next time you come? Just kidding! Kind of.). This particular mixture also does a great job of staying soft and scoopable in the freezer for many days after it’s made. I couldn’t tell you the chemistry behind it, but I can say that after trying many different combinations, this is the one that really gets the job done nicely.
Ingredients
2 cups whipping cream
1 cup whole milk
½ cup sugar
1 ½ tablespoons vanilla extract
Required equipment: Ice cream maker
Instructions
Place all ingredients in a bowl. I like to whisk until a layer of bubbles forms on the surface and the sugar is dissolved. Pour the mixture into the canister of the ice cream maker and churn according to manufacturer’s directions.
