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
You bet, Hilary! Be sure there is plenty of extra space in the container for it to slosh around and take it out of the freezer every 10 minutes to shake like crazy. Best of luck!
Hi Dae - Please see our response to your previous comment. Thank you!
Hi Dae - While we do produce a traditionally pasteurized cream without carrageenen, it's unlikely to be distributed to Hawaii due to its short shelf life. However, it's important to note that for quite sometime we've been actively seeking to reformulate our ultra pasteurized heavy whipping cream to eliminate the need for carrageenan. We're not only doing this becuase consumers want simpler foods with less ingredients, we're doing it because it fits with our overall philosophy of producing food the most wholesome way possible. Thanks for your comments, and be sure to stay tuned.