The end of summer brings back memories of some wonderful food, including our favorite ice cream treats. We’re trying to preserve some of these memories by making some of that cold, creamy goodness at home.
And who can beat basic vanilla? It’s delicious by itself in a cup or bowl, either alone with its marvelous fragrance. Or topped with some fresh fruit, chocolate fudge sauce, nuts, or whipped cream – or all of the above. You can also add some mix-ins after the churning process is over, such as crumbled cookies, chocolate chips, fruit preserves, or granola.
If you have an ice cream maker, here is a recipe that’s easy to put together – there’s no pre-cooking of the custard, which so many ice cream recipes call for, along with adding some eggs.
Another plus to making your own ice cream: you know exactly what you put into the mix. There are no long-name preservatives or enhancers; it’s all your own.
Homemade Egg-free Vanilla Ice Cream
1 cup whole milk, chilled
¾ cup sugar
2 cups heavy cream (1 pint), chilled
1 teaspoon pure vanilla extract (or to taste)
Combine milk and sugar in bowl; beat with hand mixer on low speed until sugar is dissolved, about 1 minute. Mix in heavy cream and vanilla. Follow directions on home ice cream maker to make ice cream. Store in freezer.
Makes about 3 cups.