First try at homemade ice cream...

and it was delicious!

It was super easy and ready to eat (after the very easy prep which you need to start a couple days in advance) in 20 minutes.


The key is to make sure your ice cream canister has been in the freezer long enough for the liquid to harden- the manufacturer recommends a couple days, at least.  Mine was in for 3 or 4 days.  The night before you intend to churn the ice cream make the base.  This recipe was included in the recipe booklet given with the ice cream machine.

Once the base is done, stick it in the fridge and bring it out right before you start to churn (same with the canister- take it out of the freezer at the very last second possible).

Basic Vanilla Ice Cream- from the Cuisinart recipe booklet
Makes about 5 cups

1c. whole milk (I actually used 2% and it was still delicious)
3/4c. granulated sugar
pinch salt
2c. heavy cream
1tb. pure vanilla extract

1. In a medium bowl, whisk to combine milk, sugar, and salt until the sugar is dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate overnight.

2.  Turn on the ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 min.  The ice cream will have a soft, creamy texture.  Freeze for 2 hrs if a harder texture is wanted.  Subsequent eating the texture was more like store bought ice cream.

Can't wait to make more ice creams, but I'm limiting it to one batch a week.  A batch lasted here about 4 days or so.