Homemade Ice Cream
User Reviews
4.9
Homemade Ice Cream
Description
Homemade Ice Cream combines basic dairy ingredients including cream and whole milk with cane sugar and vanilla extract, enhanced by a small amount of sea salt. The preparation starts by warming the mixture until sugars dissolve, which helps create a well-blended base. After chilling, churning in an ice cream maker aerates the mixture, giving it the traditional soft texture of fresh ice cream. The final step allows for additional freezing time to firm up the ice cream to the desired consistency.
The result is a creamy and smooth vanilla-flavored ice cream with a subtly balanced sweetness and a hint of salt to bring out the flavors. This melting texture and flavor profile depend on careful temperature control during preparation and churning.
This ice cream is versatile and can be served on its own or accompanied by toppings, cakes, or fruit desserts. It can be stored in the freezer in an airtight container for approximately one month and allowed to soften briefly at room temperature before serving for easier scooping.
Ingredients
- 1½ cups heavy cream
- 1½ cups milk whole
- ⅔ cup cane sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt sea salt
Instructions
- In a medium saucepan, combine the cream, milk, sugar, vanilla, and salt. Warm over medium-low heat, whisking often, for 5 minutes, or until the sugar dissolves and the mixture is warmed through.
- Pour into a heatproof bowl, cover, and chill for 2 hours or overnight.
- Remove the chilled ice cream base from the fridge and whisk well. Churn in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.
- Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
Notes
- This recipe yields about 1 quart of ice cream.
- Chilling the base thoroughly before churning improves texture.
- After churning, freezing for several hours firms the ice cream for easier scooping.
- Keep stored ice cream in an airtight container for up to one month.
- If too firm, let ice cream sit at room temperature a few minutes before serving.
User Reviews
Overall Rating
4.9
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