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Very Vanilla Ice Cream

August 10th, 2009

Well, we have made our ubteenth batch of no-cook vanilla ice cream and I finally remembered to photograph it.  Truth be told, I am usually too busy sticking my spoon into the ice cream maker to remember to shoot photos.

Ice cream that does not require cooking is often referred to as Philadelphia-Style Ice Cream.  Custard ice creams are made from a cooked base of cream, egg yolks and sugar.  Egg yolks lend a silky richness to ice creams, while custards must be made ahead and thoroughly chilled (ice bath or overnight) before freezing.

No-Cook Very Vanilla Ice Cream

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of kosher salt
1 Tbsp. vanilla extract

Whisk together ingredients until sugar dissolves.  Pour into ice cream maker and freeze according to manufacturer instructions.

Serve immediately or transfer ice cream to a freezer-safe container and freeze until it’s time for dessert.

FYI: Most no-cook ice creams freeze a bit harder than traditional custard style ice creams and gelato.  A few minutes on the counter will soften the ice cream for scooping.

"Is it done YET?"

 

Entry Filed under: Sweet Recipes