Homemade Ice Cream

I remember getting a list of recommended cooking tools from my chef instructor for class. As a broke college student I took my list and headed to Sur la table, praying I could make it out of there without spending more than $20. After collecting everything I needed I made my way to the register and something caught my eye.

An ice cream maker… That would be pretty cool to have! After a few deep pondering minutes I decided to drop my armful of important things like a fish spatula and zester and instead buy this adorable ice cream maker. Does this paint a nice picture of what a strange 19 year old I was? I think so! Needless to say, I am thrilled with my decision and always look forward to summers in Chicago when I can make my own ice cream! Of course this can be used year-round but there’s something nostalgic about ice cream in the summer.

I use this super simple recipe that tastes delicious and couldn’t be easier. I have plans to make a more “complex” version this weekend and we’ll see how it compares. So stay tuned! These 4 ingredients are all you need to make vanilla ice cream…oh and normally I add in a plus 1. This plus 1 could be crushed up cookies, brownies, candy, chocolate chips, nuts, etc. we’ll get into that later.

Mix 1 cup of milk with 3/4 cup of sugar and whisk until the sugar dissolves, about 2-4 minutes.

Now add in 2 cups of heavy cream and 1 1/2 tsp of vanilla. Use good vanilla, it makes a huge difference! I like this Nielsen Massey vanilla bean paste because it’s thick and sweet and loaded with vanilla bean flecks. This is the real deal!!

I love this stuff!

Take the frozen insert out of the freezer at the very last second and get the machine ready to go!

Attach the “paddle”.

Place the lid on…

Flip the switch to ON And pour your ice cream base into the machine. It should take about 20-25 minutes total.

During the last couple minutes slowly add in your plus 1 (or 2) and let the machine mix it together.

I used these lovely morsels in mine… So delicious!

And there you have it! Transfer with a rubber spoonula or wooden spoon into a freezable container and let it set up for about an hour if you have the time. The texture is lighter than ice cream bases made with egg yolks and I’ll make a different version to compare this weekend. This is a super simple and tasty recipe with lots of room for making it your own!

Happy 4th of July!! 🙂

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Comments

Anonymous says

May 23, 2015 at 3:05 am

I'm pretty sure I was with you when you bought this and I remember it being on sale, plus we got an extra discount with our culinary school ID so over all I think it was a fabulous purchase. I'm also still upset I didn't buy one… Love your blog Linds!!!! <3 HPV

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