Simple Vanilla
Ice Cream
Makes about ten
1cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1to 2 teaspoons pure vanilla extract, to taste
Place milk and sugar in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and vanilla to taste. If not making ice cream immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
•fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
•calc. 60mg • fiber 0g
Lower Fat Variation:
1cup reduced fat milk (2%)
¾ cup granulated sugar
2 cups
1to 2 teaspoons pure vanilla extract, to taste
Mix and freeze as above.
Nutritional information per serving:
Calories 132 (40% from fat) • carb. 18g • pro. 2g
•fat 6g • sat. fat 4g • chol. 29mg • sod. 32mg
•calc. 81mg • fiber 0g
| Simple Chocolate |
| Ice Cream |
| Makes about ten |
²∕³ | cup unsweetened cocoa powder |
| (Dutch process preferred) |
½ | cup granulated sugar |
¹∕³ | cup firmly packed brown sugar |
1cup whole milk
2cups heavy cream
1teaspoon pure vanilla extract
Place the cocoa and sugars in a medium bowl; stir with a whisk to combine and remove any lumps. Add the whole milk and use a hand mixer (about 1 to 2 minutes on low speed) or whisk to combine the milk with the cocoa powder and sugars until they are dissolved. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding
Nutritional information per serving:
Calories 255 (62% from fat) • carb. 23g • pro. 3g
•fat 18g • sat. fat 12g • chol. 69mg • sod. 33mg
•calc. 75mg • fiber 3g
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