This organic ice cream is easy to make and can be dressed up into a fancy sundae with peanut butter chips, chocolate sauce, and sprinkles as above, or kept plain old classic vanilla – see last photo.
Eric found a brand new, never been used(!) ice cream maker at a thrift shop a few weeks ago and was eager to get it home and try it. Well, life got in the way, and it was not until this past week that we broke it out. The inaugural run for this classic ice cream maker, was only fitting – classic vanilla ice cream.
I am all about organic whenever possible, so Eric opted for the organic whole milk and cream for this recipe. Eric did a lot of recipe reading before settling on a simple one from the Better Homes and Gardens plaid cookbook.
This recipe only calls for 4 ingredients – a variation of a sort of milk, cream, vanilla, and sugar.
Mix well. Place in ice cream maker.
Close tightly. Follow instructions per your ice cream maker.
Eric set ours up inside a cooler with ice – this way the salt would not kill the grass or any other plants.
After about 20 minutes of mixing, we had thick and creamy ice cream.
We froze the ice cream about 4 more hours to ensure it would not melt immediately when served.
Vanilla Ice Cream – from Better Homes and Gardens
1. In a large bowl, combine: 4 cups half-and-half, light cream, or milk, 1-½ cups sugar, and 1 tablespoon vanilla. Stir until sugar dissolves. Stir in 2 cups whipping cream.
2. Freeze ice cream mixture according to directions on ice cream maker. Freeze for 4 hours before serving.
Ok, I admit, I have always wanted to try one of these ice cream makers. Has anyone tried one to see if they work well?
Bluebird Hill Art 