With the Fourth of July holiday right around the corner, I decided to rerun this video recipe for vanilla ice cream that I did last year. An abbreviated version of the original post follows...When it came to choosing a flavor, I decided to do vanilla, as it really is the king of ice creams (sorry chocolate). No other flavor makes milk taste milkier, or cream taste creamier.
When I do vanilla ice cream, I prefer the old fashion "American," or "Philadelphia-style" which doesn't contain any eggs, as does the more popular French vanilla. While this style of ice cream is certainly not as rich, in my opinion that sacrifice is rewarded with a brighter, more pronounced vanilla flavor.
I also use a combination of milk and cream, which is obviously much lighter than the traditional all cream versions. You can experiment with different proportions to find your "perfect scoop."The Cuisinart ice cream maker pictured here is the one I use, and highly recommend. It's relatively inexpensive, and will provide many years of homemade ice cream and other frozen desserts. The great thing about this model is that the "bucket" is kept in the freezer, and is ready any time you are. Enjoy!
Ingredients:
3/4 cup sugar
1 cup cream
2 1/4 cup milk
2 tsp pure vanilla extract
Ice Cream Photo (c) Flickr user Yogma
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