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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
It's hard to beat a classic vanilla ice cream. Creating it from scratch makes it even better. In this recipe, light flavor combined with creamy texture makes a delectable treat, excellent by itself and an irresistible complement for other desserts!
Ingredients
- 2 cups heavy cream (can use half & half)
- 1 cup milk
- 1 cup granulated sugar
- 1 tsp vanilla bean paste (or vanilla extract)
Instructions
- Whisk together the heavy cream, milk, sugar, and vanilla bean paste, 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.2 cups heavy cream (can use half & half), 1 cup milk, 1 cup granulated sugar, 1 tsp vanilla bean paste (or vanilla extract)
- 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.
Nutrition
Serving: 0.5cupCalories: 255kcal
Perfectly simple and delicious!!