“NATURE IS PLEASED WITH SIMPLICITY.” Isaac Newton.
I hope you will be pleased with the simple, natural flavor of this ice cream, too!
I think vanilla is underrated. It’s the simplicity that makes it so wonderful. And it really can stand on it’s own. This ice cream highlights the rich, sweetness of the cream. And I don’t often add eggs to the base of my ice cream. I just find if I use all cream, the result is rich and thick enough. A perfect canvas for sprinkles, sauces and fruit!
This ice cream is so good in fact, you will want to eat it out of your ice cream maker as soft serve!
A blank canvas waiting to be adorned.
For me, it’s a scoop on a stick with a few sprinkles!
Simple. Sprinkled. Sweetness.
And did I mention silky and creamy?
YIELDS: About 6 cups
- 3 cups of heavy cream
- 3/4 cup of granulated sugar
- pinch of salt
- splash of vanilla (about 1/2 teaspoon)
- Place 1 cup of cream and 3/4 cup of sugar in a small saucepan. Heat this on medium, stirring just until you feel that all the sugar has dissolved.
- Remove from the heat and add the other 2 cups of cream, the pinch of salt, and the splash of vanilla.
- Stir and refrigerate for several hours.
- Then follow your ice cream machine manufacturers guidelines for churning. (Mine is a Cuisinart Automatic Frozen Yogurt-Ice Cream-Sorbet Maker which yields about 6 cups and is generally done in 20 minutes).
- Serve right away as soft serve. Otherwise freeze for a couple of hours for a more solid texture.
Want more ice cream? Try these: