Basic Vanilla Ice Cream → SERVES
8
Prep Time: 30 mins Total Time: 1 hour
1. P lace the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours. 2. C ombine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until the mixture reaches 45°F (7°C).
2
cups (500 mL) heavy whipping cream
1
cup (250 mL) whole milk
½
cup (125 mL) sugar
3. Remove the bowl from the freezer and attach the assembled clear lid to the bowl.
1
tsp (5 mL) vanilla extract
4. S et the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl. 5. W hen the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached. For cookies ‘n cream ice cream, stir in 6–7 chopped Oreos® when ice cream is done churning. For chocolate ice cream, add ½ cup (125 mL) of chocolate syrup to the mixture. For rocky road ice cream, once the chocolate ice cream is done churning, stir in 1 cup (250 mL) mini marshmallows, ½ cup (125 mL) sliced almonds, and 1⁄3 cup (75 mL) of chopped semi-sweet chocolate chips. For strawberry ice cream, add ½ cup (125 mL) of chopped fresh strawberries to the mixture. Churn the ice cream for 25–30 minutes. For strawberry cheesecake ice cream, once strawberry ice cream is done churning stir in 1½ cup (375 mL) diced frozen cheesecake (about 2 slices). Then swirl in 1 tbsp (15 mL) strawberry syrup. Cook's Tip The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.