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Vanilla Ice Cream

by on February 7, 2012 in Desserts, Ice Cream February 7, 2012 DessertsIce Cream
See post on Stella B's Kitchen’s site!
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Level: Easy

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Description

This ice cream was adapted from TK member Rhonda to fit my smaller machine.

Ingredients

  • 1 can (14 Oz. Size) Sweetened Condensed Milk
  • 1-½ cup 2% Or Whole Milk, Not Skim
  • ½ cups Heavy Whipping Cream
  • 1 cup Half-and-Half Cream
  • 2 Tablespoons Vanilla

Preparation

Follow your manufacturer’s instructions for ice cream making.

My machine instructs all cold ingredients be dumped into the ice cream cavity and turned on to churn for about 30 minutes. Meanwhile, place container you plan to store ice cream in, in the freezer so it won’t melt the soft ice cream. Freeze for 30 minutes, or until you are ready to serve—if you can wait.

Note: soften ice cream by setting it out at room temperature for a few minutes before scooping and serving.

Makes about 8 cups or half a gallon of ice cream.

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