Vanilla ice cream is one of life’s little joys. Churn your own to make it a big one.
1. Prepare/freeze the insert of your ice cream maker according to manufacturer’s instructions.
2. Use a whisk to stir sugar into milk (or half & half) until it completely dissolves. Stir in the whipping cream and vanilla extract.
3. Add mixture to ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and freeze the ice cream 4 or more hours.
Copyright by Terese Allen
Whipping cream is what makes it ice cream. Using milk would make it ice milk. Cream gives the thick, creamy texture and the full cream flavor of ice cream. Milk will give an "icier" texture as opposed to a creamy, smooth texture and it will have a lighter flavor.
Hi Gloria, I checked with Terese, our food editor, and she has not worked with sugar substitutes a lot in recipes. She found one recipe via Google that uses date syrup in ice cream to replace the sugar, but nothing much else. Likely there are recipes out there that use honey or maple syrup or other sugar substitutes, although some people would argue that they are not any healthier than cane sugar. It's a personal choice whether to use certain forms of sugar, use sugar in moderation, or use it not at all. If you do use sugar, however, it definitely makes a difference to choose organic (or to seek out products made with organic sugar.) This reduces your exposure to pesticides. Also, since last year's introduction of genetically engineered sugar beets, choosing organic sugar is a good way to avoid the yet-unknown consequences of GMOs.