This Ice Cream Recipe Is a Summer Miracle

Whoever said “you can’t buy happiness” never purchased a scoop of ice cream on a sweltering summer day. This scrumptious delight, often hailed as the quintessential summer dessert, offers a much-needed respite from the summer heat. Let’s embark on a tasty adventure and create an ice cream recipe that could only be described as a ‘summer miracle’. 🍨😋

Now, brace yourself for an ice cream revelation: crafting this frozen treat at home is a breeze! With just a few ingredients, some creativity, and a dash of patience, you can concoct a creamy, dreamy delight that gives any store-bought variant a run for its money.

A Sweet Symphony of Flavors

The beauty of homemade ice cream lies in the control it provides over the ingredients. You can easily avoid artificial flavors and preservatives commonly found in commercial brands. Additionally, it offers an opportunity to unleash the inner mad scientist and experiment with a plethora of flavors and mix-ins! 🍫🍓🍒🍍

Tip: Always ensure to use full-fat milk and cream for a rich, creamy texture.

The Chill Factor

While we may be unable to control the summer heat, controlling the temperature of your ice cream mix is crucial. Chilling the ice cream base before churning aids in achieving the perfect texture. It also helps reduce ice crystals, resulting in smoother ice cream.

Tip: Cover the surface of the mix with plastic wrap before chilling to prevent a skin from forming.

When the temperatures soar, and the sun basks in all its glory, there’s one mission: to cool down, pronto! What could be better than creating a little ‘snow’ right in the comfort of the kitchen? Let’s dive into the recipe that’s cooler than a snowman’s cold shoulder. ☃️

Vanilla Bean Ice Cream

Course: DessertCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This homemade Vanilla Bean Ice Cream is rich, creamy, and full of vanilla flavor. The perfect treat to beat the summer heat.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 tablespoon pure vanilla extract

• 1 vanilla bean, split and scraped

• Pinch of salt

Directions

• In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved.
• Add the vanilla extract and the scraped seeds of the vanilla bean to the mixture.
• Remove from heat and let the mixture cool to room temperature. Once cooled, cover and chill in the refrigerator for at least 2 hours, or overnight.
• Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
• Transfer the ice cream to a lidded container. Cover and freeze until firm, at least 4 hours or overnight.
• Scoop and serve the ice cream with your favorite toppings. Enjoy the homemade goodness!

Notes

• If you don’t have a vanilla bean, you can use an additional tablespoon of vanilla extract.
• The ice cream will keep in the freezer for up to 2 weeks.
• For a lighter version, substitute half-and-half for the heavy cream.

Frequently Asked Questions

Q: Can I make ice cream without an ice cream maker?
A: Yes, you can. After the mixture is chilled, you can place it in a deep baking dish and freeze. Every 30 minutes, stir the mixture vigorously to break up any ice crystals until the ice cream is frozen, about 2-3 hours.

Q: What can I use as a substitute for heavy cream?
A: Half-and-half can be used as a lighter substitute for heavy cream.

Q: How long does homemade ice cream last?
A: Homemade ice cream can last up to 2 weeks in the freezer if stored properly.

Q: Why is my homemade ice cream icy?
A: Ice crystals form when the ice cream mixture is not chilled enough before churning or when it is churned at too high of a temperature. Make sure to chill the mixture properly and churn it according to the ice cream maker’s instructions.