Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

You Scream, I Scream, We All Scream, For Homemade Ice Cream

on February 2, 2015

2015-01-30 10.59.24 2015-01-30 10.59.272015-01-30 11.03.112015-01-30 15.10.152015-01-31 18.28.01

Just got a new toy! So let’s make some #icecream. I’m starting out with my favorite flavor Vanilla Bean.

Prep Time 5 minutes
Inactive Prep Time: 2 hours
Time to make: 20- 30 minutes
Yields: 1 quart

3 cups of heavy cream
2/3’s cup of granulated sugar
1 vanilla bean
1 teaspoon of pure vanilla extract

A great tip is to place the bowl for the ice cream maker in the freezer a couple of hours before you plan on making ice cream. Place 3 cups of heavy cream into a sauce pan with the 2/3’s cup of sugar,  and a seeded vanilla bean. ( I throw the vanilla bean pod in too). Turn the stove on low heating the cream up just until the sugar has completely dissolved. Once this has happened, I add in the 1 teaspoon of vanilla extract and whisk that through. Then I like to pour the mixture into a large bowl, through a strainer,  to catch the vanilla bean pod and any sugar that may have not dissolved completely. Next refrigerate for a least 2 hours before pouring it into your ice cream maker. Follow the manufacturers instructions for your machine for the time it takes to complete. Remove the ice cream, which is at the soft serve stage, and place it into a resealable quart container. Place it into the freezer until the ice cream hardens to the consistency you like. That’s it! You now have homemade #icecream.


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