- 1/3 cup superfine sugar
- 2 cups whole milk, chilled
- 2 tsp. pure vanilla extract
- 1 cup heavy cream, whipped and chilled
Over low heat, warm the sugar in a saucepan with half the milk until the sugar has dissolved. Stir in the vanilla and let cool.
Mix in the whipped cream. Pour into an ice cream maker and process according to the manufacturer’s directions. Churn for about 40 minutes or until almost firm, then transfer to a freezer container. Freeze for 15 minutes before serving. If you do not have an ice cream maker, follow the hand-mixing method.
Store in the freezer for up to 3 months; take out 15 minutes before serving to soften.
Makes about 1 1/4 pints
- Strawberry ice cream
- Praline ice cream
Prepare the basic vanilla ice cream. When it is almost firm, mix in 6 tablespoons roughly crushed praline.
- Honeycomb ice cream
- Neapolitan ice cream