I Scream!

Surprise! Surprise! This year’s birthday brought a new kitchen gadget to the ever growing army of culinary companions.  Meet the Cuisinart ICE-30BC. With a 2Qt tub and user-friendly recipe booklet, it’s time for me to share my frozen favorites.  I’m starting with the basics before I delve into the wide world of experimental extremes.  So here’s the kick-off — a simple, sweet, and o’ so traditional vanilla ice cream.

Sorry vegans.

What you’ll need:
1 ½ Cups whole milk
¾ Cups granulated sugar
3 Cups heavy cream
1  Tablespoons pure vanilla extract

Step one:
In a mixing bowl, combine the sugar and the milk until all the sugar is dissolved (about 2 minutes).

Step two:
Add the heavy cream and vanilla to the sugar milk, and stir to combine.

Step three:
Turn on your ice cream machine, and pour the sweet vanilla cream into the now rotating freezer bowl.  Wait about 20 to 25 minutes for the mixture to thicken.

Step four:
Eat! It’s fun to eat it right from the source, however I’ve read that it is bad news to leave the ice cream in the machine for too long, so pouring it into a bowl is not only wise, but advised. If using cones, it can also be helpful to put the ice cream into a freezer to harden up some before you take it to the cone.  You can store in the freezer as long as you’d like, but give yourself 5 minutes of defrost time before you’re ready to impress the kids.

Once you’ve mastered vanilla you’re ready to let the taste buds lead the way to your next creative indulgence. Before you know it you’ll be sittin’ Friendly on Turkey Hill overlookin’ a Mayfield of Breyers and Blue Bunnies with Ben and Jerry Haagen Dazs Edys.

Awesome.



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