
Since we're in the midst of an 8 day (thus far!!) heat wave here on the East Coast, I decided that now would be the perfect time to make some homemade ice cream to cool down with. I recently bought the ice cream make attachment for my Kitchen Aid mixer and was anxious to try it out. So I decided that yesterday was the day!!
This recipe is one that I learned while I was a camp counselor one summer in college. Making ice cream was one of our afternoon activities, only we did it hand crank style!! Gotta give those kids a work out, right?!?! I fell in love with it the first time I tasted it. It is super sweet and dreamy. It's the consistency of soft serve right out of the ice cream maker, so if you like your ice cream a little firmer, freeze until it's your desired consistency. I think its delicious now matter what consistency it is.
I love this recipe because it's not custard based, so you don't have to worry about tempering egg yolks. My new ice cream maker performed beautifully!! So glad that I bought it. I think I'm just going to store it in the freezer so I am always ready to make ice cream.
I halve this recipe as it makes too much for my ice cream maker, which is a 2 qt maker. I re-use Cool Whip containers to store the ice cream in in the freezer.
Here is the recipe:
Homemade Vanilla Ice Cream
1 quart milk (I used whole to give it a creamier texture)
1 quart heavy cream
1 1/2 cups sugar
4 teaspoons vanilla
Mix all ingredients together. Refrigerate until chilled. Freeze according to you ice cream maker. Place in a freezer safe container for 2-4 hours for a firmer consistency. Enjoy!!
I hope you enjoy this recipe!! Stay cool out there!! Hoping that our heat wave breaks today!! Until next time...
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)








.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)