You know the saying, “when it rains, it pours?” Well it’s been a crazy chaotic August in a not so good way. I won’t itemize everything that has been happening but let’s just say it has been challenging. My computer has been in and out of the shop for the last couple weeks which is why I’ve been very absent from the blog. As much as I love technology, I kind of hate it right now. And because I made the decision to pay for repairs instead of buying a new computer, I am having remorse because I’m still having issues with my computer.
I had hoped to share this ice cream recipe last week but without a computer, it was not meant to be. The story behind this recipe is kind of funny. I made this wonderful blueberry crisp and you can’t eat a warm fruit crisp without a scoop of vanilla ice cream. After asking my husband to go to the store to pick up a pint and waiting a very long time for him to do this, I decided to just make some.
This vanilla ice cream recipe is very simple and easy to make. The recipe requires no egg yolks which is great for a person like me. Made with heavy cream, milk, sugar, vanilla, and salt, this vanilla ice cream is perfect to keep in your freezer for any time any dessert a la mode is called for. It’s also a great way to use up any heavy cream taking up space in your fridge. Enjoy!
- 2 cups heavy cream
- ¾ cup milk
- ¾ cup sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- Add all the ingredients to a shallow pan.
- Heat the cream mixture on medium heat until it starts to slightly bubble.
- Turn off the heat and mix the cream until the sugar is dissolved.
- Allow the cream mixture to cool to room temperature.
- Pour the cream into an ice cream maker and churn according to the manufacturer’s directions. Freeze for 3 hours before serving.