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Vanilla Ice Cream
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1 cup | whole milk |
3/4 cup | sugar |
2 cups | heavy cream |
1-2 teaspoons | pure vanilla |
In a medium own, use a hand mixer or a whisk to combine the milk and sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl. Mix until thickened, about 25-30 minutes.
VARIATIONS
Mint Chip: Omit the vanilla and replace with 1 to 1 1/2 teaspoons pure peppermint extract. Chop your favorite 4 ounce bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1 stick unsalted butter in a 10 inch skillet Add 1 cup roughly chopped pecans and 1 teaspoon kosher salt. Cook over medium-low heat, stirring frequently until the pecans are lightly browned. Remove from the heat, strain (the butter will have a pecan flavor and may be reserved for another use) Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your favorite candy during the last 5 minutes of mixing.
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