Description: "No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream!"
Date Added:
May 15, 2008
Category:
Desserts / Sweets
Calories:
142
Serves:
32
Prep. Time:
45 Minutes
Ingredients:
2 quarts half-and-half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt
Directions:
Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
---- Other Reccomendations ----
Ok this recipe was so easy and for all of you who loved it try this: I added 1/4 cup of Carnation Coffee-Mate French Vanilla creamer this added a wonderfull flavor and everyone wanted to know what I did to make it taste so rich. worked great will keep this recipe
I have made this recipe numerous times with numerous alterations and have finally find the one that works for me. I decrease the extract (personal preference). I heat the half-n-half/cream and sugar on the stove until the sugar is dissolved the night before I want to make the ice cream. I chill the mixture all night. I put the ice cream in my ice cream maker for about 25 min. Put it in the freezer for about 2 hours. Take it out and let it soften a little and serve. It was wonderful!! I make it way to often and my chocaholic son never seems to mind that it is vanilla!
I just modified it a little bit by using 1% milk instead of heavy cream, almost 2 cups sugar, and 4 big spoonfuls of vanilla. My entire family said it was the best ice cream they have ever had! Also, I warmed up the milk and dissolved the sugar in it so it wouldn't be gritty.
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