Well, since I’ve started making this ice cream, I’ve spoiled my hubby…he doesn’t even really like Breyer’s any more! Soooo, I make this ice cream year-round! I even stopped asking him if he wanted any other flavors ’cause the answer’s always the same…he just wants vanilla…with chocolate syrup…and nuts…
First, dissolve the sugar in 3 cups of the milk
Then, add the cream, half and half, vanilla and 3/4 tsp salt.
After those are mixed, pour it in the ice cream maker and add the last cup of milk
Start the ice cream maker and start layering ice and ice cream salt
Here I’m adding the salt. Keep layering til the sides are completely covered. Make sure to add more ice as it melts so it’s always to the top.
And, here you have the yummy finished product! Pour it in a container and put it in the freezer to “ripen” or get kinda firm. We sometimes just eat it at the soft serve stage.
Vanilla Ice Cream
1 3/4 Cups Sugar (2 cups if you like it sweeter)
4 Cups Milk
3 1/2 Cups Half & Half
2 1/2 Cups Heavy Cream
3 Tbls Vanilla
3/4 tsp Salt
Ice Cream Salt
Using a whisk, dissolve the sugar in 3 cups cold milk. Add the half & half, cream, vanilla and salt, mixing well. Pour into your ice cream maker and add the remaining cup of milk. Start the ice cream maker. Layer ice and ice cream salt to completely cover sides. Refer to your user manual for the specifications, but I use approx 1/3 cup salt layered over each layer of ice. Add additional ice as it melts, making sure sides stay covered. Take out of ice cream maker when It has expanded and is creamy. Again, refer to your user manual for average time. (Mine usually takes up to 45 minutes.) Put ice cream in a container in the freezer to firm up, or it may be eaten at this “soft serve” stage.
*Makes 4 quarts ice cream
**Recipe and photos by Renee’s Gourmets**