• November 22, 2014

Ice cream is always in fashion

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Posted: Wednesday, July 17, 2013 4:30 am

Last week, a co-worker and I were reviewing the results of our National Ice Cream Month poll and discussing our favorite flavors.

Upon discovering that vanilla is the favorite so far, he mentioned that his favorite kind of homemade ice cream is an old-fashioned style, but one that doesn’t use eggs.

Later that evening, I remembered that my great-grandmother had a recipe that likely fit the bill, so I called my mom and asked her to find it.

Sure enough, her vanilla ice cream recipe required heating heavy cream and milk, but didn’t add any eggs.

My mom read the instructions over the phone and I tried it that night, quickly deciding that while it’s too rich to eat often, it’s a terrific treat.

While it may be an old recipe, it’s definitely still tasty. I plan to make a bigger batch this weekend as my family gathers to celebrate my brother’s birthday.

Old-fashioned vanilla ice cream

2 cups heavy cream

¾ cup milk

¾ cup sugar

2 teaspoons vanilla extract

½ teaspoon salt

Directions

Add all the ingredients to a shallow pan.

Heat the cream mixture on medium heat until it starts to slightly bubble.

Turn off the heat and mix the cream until the sugar is dissolved.

Allow the cream mixture to cool to room temperature.

Pour the cream into an ice cream maker and churn according to the manufacturer’s directions. Transfer to a freezer-safe container and freeze for 3 hours before serving.

Makes: About 1 quart

Variations: Add 1¼ cups mashed fruit (blueberries, strawberries, blackberries, raspberries or peaches all work well) to ice cream mix as you transfer it to the ice cream maker.

Or add a ½ cup of chopped nuts and mix in as you transfer ice cream from ice cream maker to the freezer to harden.

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