From the Kitchen · Monthly Recipe
Homemade Ice Cream
You will need:
1 Ice Cream Maker either electric or hand-crank
2 Large Bowls
1 Whisk
Ingredients:
2 cups heavy whipping cream
1 cup whole milk
2 ounces cream cheese
¾ cup sugar
¼ teaspoon salt
1 Tablespoon vanilla extract
Instructions:
Place the cream cheese, salt, and ¼ cup of whole milk in a small bowl and whisk until smooth.
In a larger bowl, stir together the cream and remaining milk. Add the sugar and whisk until the sugar is dissolved (3-4 minutes). Taste the mixture to ensure there is no graininess – it should feel smooth and creamy on the tongue, and no sugar should be visible on the bottom of the bowl. Continue whisking as needed until all the sugar is dissolved completely.
Whisk in the vanilla and the cream cheese mixture to incorporate thoroughly.
Chill your ice cream mixture, covered, in the refrigerator for 3 hours or overnight for a deeper flavor.
Once your ice cream base is completely chilled, prepare your ice cream maker according to what the manufacturer suggests.
Pour your ice cream base into the machine and let it churn! Tip: (Chill the ice cream containers and beaters overnight in your freezer before adding the ice cream mixture for the best results)
When churning the ice cream, this is your chance to add any “mix-ins. If you prefer to add something more delicate, like a swirl of sauce or whole pieces of fruit, folding those in by hand works well.
Scrape your completed ice cream into a freezer-safe container with a lid or plastic wrap.
Freeze the ice cream for a few hours before serving.
Store in your freezer for up to a week.
1 Ice Cream Maker either electric or hand-crank
2 Large Bowls
1 Whisk
Ingredients:
2 cups heavy whipping cream
1 cup whole milk
2 ounces cream cheese
¾ cup sugar
¼ teaspoon salt
1 Tablespoon vanilla extract
Instructions:
Place the cream cheese, salt, and ¼ cup of whole milk in a small bowl and whisk until smooth.
In a larger bowl, stir together the cream and remaining milk. Add the sugar and whisk until the sugar is dissolved (3-4 minutes). Taste the mixture to ensure there is no graininess – it should feel smooth and creamy on the tongue, and no sugar should be visible on the bottom of the bowl. Continue whisking as needed until all the sugar is dissolved completely.
Whisk in the vanilla and the cream cheese mixture to incorporate thoroughly.
Chill your ice cream mixture, covered, in the refrigerator for 3 hours or overnight for a deeper flavor.
Once your ice cream base is completely chilled, prepare your ice cream maker according to what the manufacturer suggests.
Pour your ice cream base into the machine and let it churn! Tip: (Chill the ice cream containers and beaters overnight in your freezer before adding the ice cream mixture for the best results)
When churning the ice cream, this is your chance to add any “mix-ins. If you prefer to add something more delicate, like a swirl of sauce or whole pieces of fruit, folding those in by hand works well.
Scrape your completed ice cream into a freezer-safe container with a lid or plastic wrap.
Freeze the ice cream for a few hours before serving.
Store in your freezer for up to a week.