This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch kosher salt
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
Nutritional information per serving (½ cup): Calories 200 (67% from fat) • carb. 18g • pro. 1g • fat 15g • sat. fat 10g • chol. 57mg • sod. 37mg • calc. 51mg • fiber 0g
- In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, preferably overnight. Whisk mixture together again before continuing.
- Fit the Freezer Bowl to the base of the Cuisinart® Stand Mixer. Be sure that it is securely locked into place. Insert the assembled ice cream paddle, cover and lower head. Set to Speed 3. While the unit is running, pour the mixture into the frozen freezer bowl.
- Allow to churn until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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