Today I would like to thank my brother Piett for digging up the booklet of recipes that came with the Cuisinart ice cream machine which we recently passed on to him after replacing it with a KitchenAid attachment (yay more shelf space and a corrollary thank-you to our parents for both those gadgets, whee!) The recipes that came with the new toy look good, but kinda fancy: egg yolks and cookery and whatnot. None of them have quite the exquisite simplicity of the concoction which this post immortalizes for availability when and wherever I have intertweetplusface access, yay! Also, because this would hardly feel like a proper blog post without a bit of linkage, here’s what the New York Times food section had to say about eggless ice creams a year and a half ago (hint: good stuff, and I should try that berry recipe some time!) Ok, enough introduction, on with the treats!
Simple Vanilla Ice Cream
Adapted from the recipe booklet that came with the Cuisinart “Pure Indulgence” ice cream maker (this one, I think)
- one to 1 1/2 parts sugar
- two parts milk
- four parts heavy cream
- eensy beensy bit ‘o vanilla extract (1 1/2 tsp for 1 cup milk, that kinda little)
Dissolve sugar in milk (warming the milk a little works wonders for this, especially if you’re fond of the coarser-grained hippie sugars, like we are). Add vanilla, then mix in cream (we like to use the stand mixer for this, whip everything real good), then pour into ice cream maker (in the case of the KitchenAid attachment, switch out the mixer bowl for the freezy bowl, then transfer the ice cream “batter” for freezing.) Stir and freeze according to the ice cream maker’s instructions (15-30 minutes, depending on how big a batch of ice cream you make). Consider the ice cream done when it reaches the consistency of high-quality soft serve (or if the machine starts making noises like it’s working too hard). Ice cream will firm up after 2-4 hours in the fridge, if you have the patience (we often don’t).