Very easy and amazing homemade ice cream.

At first I thought that I had to get this post on ice cream done before it was officially fall. Then I realized that as we move into the apple season, what could be more appropriate than a great, simple vanilla ice cream to go with an apple pie !!

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

1) The milk and cream should be chilled, meaning straight from the fridge.

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.

It doesn't seem to last very long around here.