Creamy, vanilla-ey, homemade ice cream. The freshest ice cream there is.
Happy 4th of July!
It’s summer. What’s more summery than ice cream? Not much. I mean I eat ice cream year round … and frequently, but it just feels more justified in July than in December with snow on the ground. Ya know what I mean?
This recipe is so easy. You just mix milk, cream, sugar, and vanilla and then put it in a ice cream maker.
I think an ice cream maker is a good investment if you eat a lot of ice cream. The ice cream you get at the grocery store tastes wimpy after tasting the real deal. It is so much creamier homemade. You also get to personalize it more by adding in toppings while it is still in the ice cream maker. My ice cream maker is a Cuisinart and was around $50. I know that there are now ones that are an attachment to Kitchen Aid mixers too. 
Today I’m just giving you the basic vanilla ice cream recipe that I use, but I’ll share some of my favorite mix-ins later this summer.
Enjoy justified ice cream eaten’!
….and voilà!
- 1 cup whole milk*
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1½ teaspoons vanilla extract
- Whisk milk and sugar until the sugar is dissolved or isn't grainy in the milk.
- Stir in heavy cream and vanilla.
- Freeze according to your specific ice cream maker's instructions.
- Use 2% milk....the ice cream will just be a little less creamy.
- If you have extra cream, pour a little in the cup and finish it off with 2% milk to make 1 cup.
- If you only have skim milk, I would suggest buying whole milk because your ice cream will be kind of wimpy with skim milk.
Source: Cuisinart
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