Ice cream is my cop-out dessert: if I don't want to wash many dishes or make a mess in my kitchen, I opt for a simple vanilla, non-custard based ice cream--plain or with Oreos, peanut butter cups, or some other chocolate addition.
Granted, making ice cream doesn't really provide instant sweet-tooth gratification, as you really technically need to let it set in the freezer after you churn it, but it works when I'm planning ahead for being busy or just being lazy.
Plus, who doesn't love ice cream? Especially the really creamy homemade kind? That's what I thought.
Recently, I've been riding the struggle bus with a somewhat hectic work schedule and a bout with a stomach bug, so plain jane vanilla ice cream was the obvious choice for my recent dessert fixins (despite my sister Mia's incessant pleas for peanut butter cup). Granted, I sandwiched this particular batch in between some of my favorite chocolate chip cookies, but we'll get to that in another post.
At present, I'm too focused on pining for all the Valentine's Day desserts to wax on about the ice cream sandwiches. Besides, wouldn't doing so contradict my praise for the simplicity of this ice cream?
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tablespoons good quality vanilla extract
- In a large bowl, whisks eggs for 1 to 2 minutes until light and fluffy.
- Slowly whisk in sugar until fully blended; then, whisks for another minute.
- Whisk in heavy cream, whole milk, and vanilla extract until mixture is uniform.
- Freeze in an ice cream maker according to the manufacturer's instructions.
Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book