Basic Vanilla Ice Cream
- 2 cups (500 mL) heavy whipping cream
- 1 cup (250 mL) whole milk
- ½ cup (125 mL) sugar
- 1 tsp (5 mL) vanilla extract
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in the refrigerator for 30 minutes, or until the mixture reaches 45F (7C).
Remove the bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.
- 8 servings
Nutrients per serving:
U.S. Nutrients Per Serving (½ cup/125 mL): Calories 280, Fat 23 g, Cholesterol 85 mg, Sodium 35 mg, Carbohydrate 16 g, Sugars 14 g, Protein 2 g
The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.
For chocolate ice cream, add ½ cup (125mL) of chocolate syrup to the mixture. For strawberry ice cream, add ½ cup (125 mL) of chopped fresh strawberries to the mixture. Churn the ice cream for 25-30 minutes.