Description
A quick and creamy ice cream base that’s incredibly easy to make with just a few ingredients—egg‑free and ideal for customizing with your favorite flavors.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ to ¾ cup granulated sugar (start with ½ cup and adjust to taste)
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar dissolves completely.
- Chill the mixture in the refrigerator for a little while if you’d like it colder before churning, though this step is optional.
- Pour the mixture into your ice cream maker and churn according to the machine’s instructions—typically about 20 minutes until it reaches a soft-serve consistency.
- For firmer ice cream, transfer it to an airtight container and freeze for at least 2 hours before serving.
Notes
- For best results, chill the churner bowl and beaters in the freezer ahead of time.
- Optional mix‑ins (like chocolate chips, fruit, or cookie chunks) can be added during the last few minutes of churning or folded in afterward.
- If using sugar alternatives, ensure they dissolve fully—optionally, a brief warming of the milk and cream can help with that.
Nutrition
- Serving Size: ½ cup
- Calories: approx. 200 kcal
- Sugar: approx. 12–15 g
- Sodium: approx. 30 mg
- Fat: approx. 11 g
- Saturated Fat: approx. 7 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: approx. 15 g
- Fiber: 0 g
- Protein: approx. 2 g
- Cholesterol: approx. 40 mg
