Old-Fashioned Sweet Cream Ice Cream

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6 users rated this recipe an average rating of 4.0
  • Yields: 1 quart
  • Prep: 10 mins
  • Chill: 2 hrs to 24 hrs
  • Cool: 30 mins
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Old-Fashioned Sweet Cream Ice Cream
Ingredients
2
cups half-and-half or light cream
3/4
cup sugar
1
cup whipping cream
2
teaspoons vanilla extract
2
teaspoons fresh lemon juice
Directions
  1. Gently heat 1 cup of the light cream and all of the sugar in a small saucepan, stirring just until sugar dissolves. Pour the mixture into a large heatproof mixing bowl and cool to room temperature. Stir in the remaining 1 cup light cream, whipping cream, vanilla, and lemon juice. Cover the bowl with plastic wrap then refrigerate for at least 2 hours or until the mixture is well chilled.
  2. When the mixture is well chilled, pour it into a 1-1/2-quart ice cream freezer and freeze according the manufacturers instructions. (Note that nearly all homemade ice cream has a softer texture than purchased. To firm, pack the ice cream in a freezer container; cover and freeze for 4 to 24 hours.) Makes 1 quart.
From the Test Kitchen
Peach:

Puree 3 large peaches (peeled and pitted) or 1 pound frozen, thawed peaches in a food processor with 2 tablespoons sugar, leaving a few larger chunks. Chill well. Stir 1 cup of the puree into cream mixture before freezing. Spoon leftover puree over ice cream.

Oreo Cookie:

Add 1 cup crumbled Oreo or other chocolate wafer cookies to ice cream. Simply stir in at the end, after the machine has stopped, or add when the machine is running. (Consult your machines manual for recommendations on adding solid chunks.)

Heath Bar:

Everyone loves that brittle crunch, but fans of M&Ms and peanut butter cups are legion, too. Cut em into small chunks before adding.

Dress It Up:

But for best results, do harden off your ice cream in the freezer before trying one of these serving suggestions.

SMEAR it on a sandwich. Spread a thick layer between two soft oversize oatmeal or chocolate chip cookies. Sprinkle jimmies all around the edge.

PILE it in a pie. Make an even layer in a graham cracker or Oreo crust. Drizzle with butterscotch or fudge sauce. Freeze again to firm, then garnish with whipped cream right before slicing.

SCOOP it over shortcake or sponge cake. Serve with fresh sliced berries or warm berry sauce.

SPOON it into cupcakes. Make a crater in the top of a cupcake then add a big round spoonful. Douse with warm dessert sauce.

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