My Favorite Homemade Ice Cream Recipe from the Blue Canoe Lakeside Cabin
Prep Time: 30 mins
This recipe makes one quart. The Nostalgia ice cream maker can hold 6 quarts, so you can multiply this recipe as needed.
Ingredients
1 1/2 Cups Heavy Cream
1 1/2 Cups Whole Milk
2/3 Cup Cane Sugar
2 teaspoons Vanilla Extract
1/8 teaspoon salt
1. Freeze the container from the ice cream maker the night before, so your ice cream will thicken quickly.
2. In a medium saucepan, combine the cream,. milk, sugar, vanilla and salt. Warm over medium-low heat, whisking often, for 5 minutes, until the sugar dissolves and the mixture is warmed through.
3. Pour into a bowl, cover and chill in the refrigerator for at least 2 hours, or overnight.
4. Remove the chilled ice cream base from the fridge and whisk well. Pour into your freeze-chilled container, add the dasher and churn approximately 30 minutes. The ice cream will be soft-serve consistency after churning. For firmer ice cream, transfer to an airtight container and freeze for 2-4 hours before serving.
5. You can mix add-ins to your freshly-churned ice cream! Try diced bananas, strawberries or blueberries, crumbled chocolate chip cookies or brownies, nuts, or chocolate chips. Serve your homemade ice cream with hot fudge, salted caramel sauce, or whipped cream. Enjoy!