As a kid in the summer, especially at our lake cabin in Eastern Washington, homemade ice cream was a treat and an expectation. It was always the very simple "Philadelphia" style, no eggs, no heating the milk. I seem to remember that my aunt's famous recipe was half and half, sugar and vanilla or lemon extract. While I loved this ice cream straight from the old hand cranked White Mountain freezer, it didn't save very well. It became icy when froze again.
That is part of why I never used that recipe once I got my Cuisinart ice cream maker. Instead I would make a custard, which then had to chill. The ice cream was better once it had frozen some too. While it was very tasty, it was a process.
I can't remember why I decided to try the Philadelphia style recipe that came with my maker...but I am sure glad I did !! It is so rich, creamy, simple to make and freezes very well.
I'll be serving it this weekend with my baked apples.
Simple Vanilla Ice Cream
2 cups heavy whipping cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
2) Mix all the ingredients together in a bowl, be sure the sugar has dissolved.
3) Place in your ice cream machine and set your timer for 25-30 minutes.
4) Eat right away or store in a container in the freezer until ready to serve.
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| It doesn't seem to last very long around here. |
