Egg-Free Ice Cream
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
Directions
- In a medium bowl, use a hand mixer on low speed or a whisk to combine the milk and sugar until the sugar is dissolved. Stir in the heavy cream and the vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
- Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
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