2 cups Half & Half
1/4 cup Sugar (I use ultra fine sugar)
2 tsp Vanilla (I use vanilla bean paste)
This recipe produces 1 pint of ice cream.Below are three ways to make your ice cream.
Pick a process and follow the steps for a creamy delicious treat.
If you own an ice cream maker … Use It!
Pour mixture into ice cream maker and follow the directions for your appliance.
Shake Yo’ Cream Thing:
Reduce the recipe by half to ensure the ice cream thickens. Fill a gallon ziplock bag with ice and 1/2 cup salt (preferably rock salt). Pour the ice cream ingredients into a quart sized ziplock bag. Make sure bag is completely sealed! Place quart bag into gallon bag and seal. Now SHAKE SHAKE SHAKE continuously for 5-10 minutes. Stop when the quart bag ingredients feel thick like ice cream consistency. Remove quart bag and Rinse Before Opening! Enjoy your hard earned treat.
(this will only make 8 ounces because recipe is reduced)
My family uses a large coffee can instead of the gallon sized ziplock bag. Place ice, salt and quart sized bag into coffee can, then seal. Roll the can back and forth (kids love this job) until ice cream is ready (approximately 10-15 minutes).Patience Is A Virtue:
This takes some planning ahead, start at least 5-6 hours before you want ice cream. Pour ingredients into a container (I use a glass bread pan for easy scoopability) and place in your freezer. Leave for 2-3 hours then begin stirring every hour or so until mixture thickens. The time varies depending on the liquid amount, type of container and freezer temperature. Mine was ready after approximately 5 hours, and I used the ingredient measurements in the above recipe.
This is just the beginning, I have many more Chilly Treats on the way!
I hope you come to cool down throughout the month of August.