Ice Cream

Makes 1.25 quarts

Ingredients

• 3 cups heavy whipping cream

• 1 cup milk (whole preferred)

• 1 cup sugar

• 2 teaspoons vanilla extract

Original recipe: Homemade Vanilla Ice Cream

I cannot believe I didn't learn this a long time ago. Very simple, and potential base for a whole lot of ice creams

Stand-up Mixer Directions

You don't need an ice cream maker. I use a 6 qt Kitchen Aide.

Freeze the bowl and whisk at least 1 hour before making.

Mix the heavy cream until you have a thick whipped cream (leaves peaks). Add other ingredients. Whip again to mix well.

Freeze. Every 30 minutes for 3 hours, take out and quickly mix and put back in. Only needs about 10 seconds. Can spoon off any frozen outside before mixing once it starts to build up.

After the 3 hours, put in desired container and let it freeze overnight. The next day, you should have perfect ice cream! Comes out so well, I can use a teaspoon instead of an ice cream scooper without bending it. You can't buy higher quality ice cream!

Notes

• 15.8 cups in a gallon, 7.9 cups in 1/2 gallon.