I get that bit about “April showers bringing May flowers,” but am not exactly sure that snow showers is quite the same. This last week I was sad to see more white flakes on the ground; I thought we were over the worst of it and well into spring. So sad, I’ve stopped wearing socks and made homemade vanilla ice cream in protest. As if somehow my warmer weather cooking will translate into actual climate change. Anyway, here’s my in-protest, homemade vanilla ice cream recipe that easily adapts to whatever local dairy you have on hand. Choose low-fat or no fat milk, half-and-half or light cream if it’s available. Sometimes the real deal is worth it though, especially if you’re watching it snow in April. The recipe is adapted from the classic Better Homes and Gardens New Cook BookI received as a wedding gift–it’s a nice starting point for a traditional recipe I’m making for the first time. Enjoy the ice cream, even if it is in protest.
Homemade Vanilla Ice Cream
By Amy Sippl, adapted from BH&G The New Cook Book
2 C. half-and-half
2 C. milk
3/4 Tbsp. vanilla
1 1/2 C. sugar
2 C. heavy whipping cream
1. Prepare your ice cream maker according to the manufacturers directions. I use the Ice Cream Maker Attachmentfor my Kitchen-aid mixer which requires freezing the bowl first. Also, place the empty container you wish to store your ice cream in the freezer. Pouring frozen ice cream into a room-temperature bowl causes some melting and an off-texture around the edges.
2. Pour the half-and-half and milk into a large bowl. Add the vanilla and sugar and stir until the sugar is completely dissolved, 1-2 minutes. Mix in the whipping cream.
3. Freeze according to your manufacturers directions or until the ice cream is the consistency of soft-serve. (Takes about 25-30 minutes in the Kitchen-aid attachment) This recipe requires ripening before serving, if you can resist the temptation to have a bowl. The texture and firmness do improve after resting in your freezer.
4. Enjoy! It’s great topped with maple syrup or frozen strawberries!