Monday, November 3, 2014

Vanilla ice cream

This is a delicious yet deceptively simple ice cream made, as it sounds, almost entirely from icy cold cream and milk. If you wish to make it richer, add a raw egg yolk with the whipped cream.


  • 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

Variations:
  • Strawberry ice cream
Purée 3 cups chopped strawberries with 1/2 cup superfine sugar. Strain to remove seeds. Prepare the basic vanilla ice cream, and, when almost firm, blend in the purée.
  • Praline ice cream
Prepare the basic vanilla ice cream. When it is almost firm, mix in 6 tablespoons roughly crushed praline.
  • Honeycomb ice cream
When the basic vanilla ice cream is almost firm, add 1/2 cup roughly crushed honeycomb candy.
  • Neapolitan ice cream
Prepare one recipe each of the basic vanilla, strawberry variation, and rich chocolate ice creams. As each ice cream is finished, spread it in a plastic wrap-lined 8 1/2 × 4 1/2-inch loaf pan and let freeze. Then make the next ice cream and spread it on top of the first one. Chill until just frozen and serve in slices.