Ingredients:
2 cups heavy cream
1 cup milk
3⁄4 cup sugar
1 Tbs. vanilla extract
Directions:
Prepare the ice cream mixture
In a bowl, stir together the
cream and milk. Add the sugar and whisk until the sugar is dissolved, 3
to 4 minutes. Test for graininess by tasting a small amount of the
liquid; it should feel smooth on the tongue and there should be no sugar
visible on the bottom of the bowl when it is stirred or spooned out.
Continue whisking, if necessary, to ensure that the texture of the
finished ice cream will be smooth. Stir in the vanilla.
Chill the ice cream mixture
Fill
a large bowl halfway with ice cubes and enough cold water just to cover
the ice cubes. Place the bowl with the cream mixture into the larger
bowl and let cool for 30 to 45 minutes. Remove the bowl with the cream
mixture and place a piece of plastic wrap directly onto the surface and
on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.
Churn the ice cream
Prepare
an ice cream maker with at least a 1-quart capacity according to the
manufacturer's instructions. Remove the plastic wrap from the cream
mixture and bowl. Pour the well-chilled cream mixture into the mixing
container of the ice cream maker and freeze according to the
manufacturer's instructions. The timing will depend on the type of
machine and the temperature of the cream mixture.
