Shockingly easy to make. I finally nailed down a recipes that produces creamy and smooth ice cream. It’s a recipe that’s easy to adapt into any number of flavors. Here it is:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- two eggs
All you have to do is whisk the eggs until light and fluffy, then slowly whisk in the sugar. Once that’s blended add in the cream and milk and whisk until the mixture is blended. You’re probably worried about using actual eggs and if that’s the case you can use egg substitutes like Egg Beaters, etc. I’ve never had a problem using actual eggs.
That’s it! Add any flavoring (vanilla extract, melted chocolate, peppermint, frozen juice concentrates, etc.) and follow your ice cream maker instructions. Get one that is not just a handcrank, trust me on this. You’ll want to set it and forget it, to steal a phrase from Ron Pompeil. Unless, of course, you want to give your shoulders a work out.
It’s better than store bought and much more satisfying. The recipe above makes slightly more than a quart and a half of ice cream. That might not sound like a lot, but it is. That’s about four of those small pints you buy in the grocery store at 2 for $7.
To date, I’ve made creamsicle, cinnamon, vanilla, cookie dough, peanut butter cup, and peppermint junior mint. I would make more but it takes me about a month to eat a batch.
I’m thinking about trying to make savory flavors rather than sweet. Like something with bacon. Of course there is no end to the sweet flavors circling in my head: some sort of strawberry with Swedish Fish, a New England-y flavor that has maple syrup in it, banana pudding and carrot cake with cream cheese frosting swirls. At some point I’m going to transition to gellato, which I know Senor Ryan Stewart will appreciate.