Just a few years ago, we realized ice cream was no longer ice cream at all! With ingredients like corn syrup, guar gum and flavorings, we banned ice cream from our house all together. Have you actually read what is in DQ “ice cream”? Get ready.. one small cone please…
And we serve this to children? Obviously a life without ice cream wasn’t an option so I immediately ordered an ice cream maker and figured I would start to learn how to make amazing ice cream. I read all kinds of long-winded, over-the-stove, cool-for-3-hrs recipes and got a little discouraged. After a few years of playing around I finally found a mom-friendly recipe good for when you have only TWENTY MINUTES to show time! I recently tested this on my friend Richard who was visiting and he thought it was acceptable to share with the world! So here you go.
What you will need: frozen ice cream maker, any kind of organic cream, any kind of organic milk, any kind of organic sugar and vanilla bean is ideal but you can substitute for any flavor of ice cream (fruit, cocoa etc)
I’m a free pourer so I tried to measure but this could be subject to your own sweetness and preferences (more cream=smoother):
4 cups total of cream and milk, start with about half of each
2 tablespoons of sugar
half of one vanilla bean
optional: pinch of mineral salt
Mix well. Add in vanilla bean and mix again. Turn on ice cream maker (a must before you pour for Kitchenaid attachment) and POUR IT IN!
How to open vanilla bean (cheapest at Costco):
Although it sticks together, you should be able to mix it into the ice cream fairly evenly with a whisk. Wait about 20 min for the ice cream to turn into a “soft serve” texture like this:
Or my personal favorite… use for waffle sandwiches! Mmmm