For an easy vanilla ice cream that won’t take overnight in the fridge, I like to turn to the following method. Heavy cream and whole milk, organic if possible, and pure vanilla. If you do have Haitian vanilla, it works like a dream here.
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1-2 teaspoons pure vanilla extract, or vanilla bean paste, or Haitian vanilla extract
*equipment needed: electric ice cream maker, mine has a freezable bowl
1. First of all, the point of ice cream is for it to be frozen eventually. While you don’t have to freeze this overnight, you might end up with a better consistency if you do. Depending on the temperature of my house, I don’t always wait til the next day to eat this. That fateful night the first time I made this, I ate it right away.
To help, make sure your ice cream bowl is completely frozen (I just store mine in the freezer and it’s ready when I want it). Also, keep all your ingredients chilled and take them out just before using.
2. Whisk the sugar, the whole milk and the heavy cream with the vanilla until the sugar is disolved, usually about 2-3 minutes.
3. If using a “mix in” such as fresh berries, chopped chocolate, cookies, or nuts, add that now. Usually 1 and 1/2 to 2 cups of whatever it is is about right. Of course if you like your ice cream “loaded” add as much as you want. I used about 1 and 1/2 cups sliced local and organic strawberries in mine.
4. Pour into the ice cream maker and make according to makers instructions. It is a good idea to start the maker churning, then pour in your mixture.