The temperature has been steadily rising and it’s brought with it some muggy weather, an Iowa staple. Warm weather, well any weather for that matter, always puts me in the mood for ice cream. This delicious dessert is a freezer staple at The Farm and nothing beats simple homemade vanilla. It’s perfect for serving with crisps, pies, and cobblers. It’s also amazing on its own.
Why buy ice cream when it is so easy to make? Simple ingredients that have no preservatives – perfection!
Watch how to make this vanilla ice cream:
Simple Vanilla Ice Cream
- 2 cups heavy cream (can use half & half)
- 1 cup milk
- 1 cup sugar
- 1 tsp vanilla bean paste (or 1 tsp vanilla extract)
- Whisk together all the ingredients and place in the freezer for 30 minutes or refrigerator for an hour to pre-chill. This ensures a better freeze in the machine. Follow your ice cream freezer’s instruction manual. Personally, I use a KitchenAid attachment. With a standard countertop freezer, ice cream takes about 20-30 minutes.
- Once frozen, place the ice cream in a loaf pan or sealed container and place it in the freezer for 3-4 hours for a good hard freeze. Countertop models produce a soft-serve consistency and it is best to let the ice cream freeze to a harder consistency.