My husband has quite the affinity for ice cream. In our early years of dating and marriage, his dessert of choice was always ice cream. In fact, for his birthday one year I made him crepes filled with ice cream for breakfast, he’s totally spoiled. The guy loves the stuff. We would also only buy certain brands of ice cream that we deemed “the best”. Things have certainly changed around here.
Making homemade ice cream seemed so daunting to us. We both grew up in the 70’s-80’s where you used rock salt and a hand crank to churn the ice cream. But thankfully times have (really) changed and now we have lovely ice cream makers available to us. We purchased our first ice cream maker about 8 years ago and haven’t looked back since. Those store-bought ice cream brands we once sang the praises of are now pretty much a distant memory.
Homemade ice cream is so simple to make and the difference in flavor is just out of this world. There are several options of ice cream makers to choose from. You can go all out and splurge on this super elite one if you’re really serious about your ice cream or if you own a Kitchen Aid, there is an attachment available to use along with your Kitchen Aid. My personal favorite choice is this Cuisinart ice cream maker. It’s a pretty straight forward ice cream maker and super easy to use.
The recipe I’m sharing today is so easy and doesn’t take any longer than 30 minutes to make. There’s no need to make a custard with eggs for this recipe, we’re using basic ingredients to create a smooth, creamy and delicious ice cream. I use this recipe when I need to whip up a quick batch of ice cream. I also make ice cream using a custard but this one still delivers quite the fine ice cream and is a great base to begin with if you haven’t ever made ice cream.
So for this recipe I am using the Cuisinart Ice cream maker. Most ice cream makers should be compatible with this recipe. The canister for the ice cream maker in which your ice cream will churn, needs to be frozen for at least 24 hours prior to using. You’ll need 2 cups of heavy cream (I use pasteurized not ultra pasteurized). 1 cup milk, any percentage is fine here. I always use skim milk actually, which still provides a creamy ice cream. ¾ of a cup of granulated sugar and 2 tsp vanilla. Now, for the vanilla you have three choices – regular pure vanilla, vanilla bean paste (which I used) or scraping the vanilla bean pods. I like to see flecks of vanilla in my ice cream and the vanilla flavor is more noticeable with the paste or the actual bean.
Place all of the ingredients in a medium mixing bowl and whisk to combine until well blended. Pour ingredients into the frozen canister, place the whisk attachment in the bowl and then the lid and simply press the “on” button and that’s it! So simple and so good. The ice cream only takes 15 minutes!
Now you can eat the ice cream immediately if you’d like but it is more of a soft serve consistency. I like to freeze the ice cream for at least two or more hours to achieve a more firm ice cream consistency. Add toppings of your choice or simply enjoy it alone!